When I have a day off I love to have this baked oatmeal for breakfast. The recipe contains no oil or added sugar and it takes 30 minutes from preparation to serving to get it on the table. Each bite is tender, slightly chewy, earthy and sweet. The fragrant cinnamon balances out the tingly sweet from the glaze. I’ve combined oats, all-purpose flour and coconut flour to create a texture that is springy, soft, slightly cakey, and doughy for this baked oatmeal. The bonus is that the special glowing fragrance of cinnamon makes your home smell homey while its baking.
For 1 serving: 234 calories/4.9g total fat/1.4g saturated fat/136.2mg sodium/3.7g sugar/53.6g carbs/7g protein
[Makes 1 serving]
1/4 cup + 2 T rolled old-fashioned oats
1 T coconut flour [you can use all-purpose flour if you don't have coconut flour. It won't be as chewy]
1 T all-purpose flour
1/4 t baking powder
pinch of salt
1/2 cup unsweetened vanilla almond milk
1 T swerve
1 t vanilla extract
1/2 t brown sugar [if you have Truvia brown sugar increase to 1 t...soo good that way but note calories and sugar would change]
1/2 t cinnamon [or just shake on a ton of it if you want a profusely cinnamon experience]
Preheat oven to 375 degree, and lightly spray an individual 8 oz glass baking dish with baking spray. In a small bowl, combine oats, coconut flour, all-purpose flour, baking powder, pinch of salt, unsweetened vanilla almond milk, swerve and vanilla extract. Place half of the oat mixture on the bottom of the 8 oz glass baking dish, sprinkle the brown sugar and cinnamon over the oat mixture and then top with the remaining half of the oat mixture. Place on a cookie tray and bake until the center has set, approximately 20 minutes. Top with glaze, if desired*.
*To make a glaze:
1 T swerve confectioners sugar
1/2 t water
Mix swerve and water together to create a glaze and top the baked oatmeal.
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