I’m at peace with the amount of sugar in this baked oatmeal. I was inspired to create baked oatmeal based on a cowboy cookie: pecans, coconut and chocolate chips, get it?
Baked oatmeal is my favorite thing ever because it’s convenient, filling, and easy to meal prep. I wouldn’t bother to eat a relatively-wholesome breakfast if it wasn’t already prepared, in the fridge, ready to go first thing in the morning.
I don’t ever reheat this — I just grab it from the fridge and eat it cold. You, however, can reheat this if you want. I suspect that baked oatmeal reheats particularly well.
Cowboy Cookie Baked Oatmeal
Servings: 6
Ingredients
- 1½ cup unsweetened applesauce
- ½ cup packed brown sugar
- 1 egg
- 2 tablespoon melted butter
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 tsp cinnamon
- ¼ teaspoon salt
- 1½ cups milk of your choice
- 2½ cups uncooked old fashioned oats
- ½ cup unsweetened shredded coconut
- ½ cup chocolate chips
- ½ cup chopped pecans
Instructions
- Preheat the oven to 375 °F
- Spray a 13×9-inch baking dish
- Whisk together the applesauce, the brown sugar, the egg, the melted butter, baking powder, cinnamon, vanilla extract and salt.
- Stir in the milk
- Stir in the uncooked oats
- Stir in the coconut, pecans and chocolate chips
- Pour it all into the baking dish and bake for 45 minutes, or until a toothpick or knife inserted in the center of the oatmeal comes out clean.
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