Here is a recipe for a healthier, chunkier version of the baked oatmeal recipe that I shared last winter. Last week I loosely followed the above recipe, adding flaked coconut and chopped dates, and subbing maple syrup for the white sugar. It was awesome! It has much more of a mouth feel to it and without the white sugar, it is better for you. Using flaked coconut instead of shredded is important for the texture. At first I was annoyed at my husband for buying the wrong type of coconut at the store, but now I love the flaked! Give it a try and let me know what you think!
(Taking an appealing photo of oatmeal is hard to do - believe me that it tastes better than it looks!)
This is a really simple, one bowl recipe (after chopping the nuts and dates). Just mix it all together and pour into a baking pan.
Healthy & Chunky Baked Oatmeal
1. Chop 1/2 cup of nuts of your choice. I used pecans.
2. Chop 1/2 cup of dried medjool dates, about 12 dates.
3. Melt 1/4 cup (half a stick) of butter.
4. Combine dry ingredients in a bowl:
-chopped nuts and dates
-2 cups of rolled oats
-1/2 cup of flaked coconut
-2 teaspoons of cinnamon
-1 1/2 teaspoons of baking powder
-1/2 teaspoon of salt
-1/4 teaspoon of allspice
-1/8 teaspoon of cloves
5. Add the following to the bowl and mix:
-1 1/2 cups of milk
-1/3 cup of maple syrup
-all of the melted butter
6. Pour everything into a buttered baking dish. I used a 9x13 pan and baked at 350 F for 35 minutes.
7. Eat warm topped with milk. If you have the time, I like to warm up the milk also, that way the oatmeal doesn't cool down too quickly and I can linger over it while reading a magazine and drinking my homemade maple latte.
Shared on The Self Sufficient HomeAcre for The HomeAcre Hop.