Fruit-on-the-Bottom Baked Oatmeal

Adapted from Erica Lea at Cooking for Seven (Check out her blog, it’s fabulous!)

  • 1/2 stick butter, melted
  • 1-2 cups thinly sliced fruit (I used peaches, but apples, pears, or any other firm fruit that you would put in a pie would also be yummy here.)
  • 1-2 Tbs raw sugar
  • 1/2 cup 1% milk
  • 2/3 cup pure maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups old fashioned rolled oats
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/2 tsp salt
  • 1/2 cup slivered almonds
  • 2 Tbs brown sugar

Preheat oven to 350 degrees.  Melt the butter. (I did this in a small dish in the microwave.  It’s a great appliance; don’t be afraid to use it!)

In an 8-inch square baking dish, pour just enough melted butter to coat the bottom.  Arrange sliced fruit on top of the butter and sprinkle with 1-2 Tbs sugar, depending on how sweet your fruit is.  (If you haven’t tasted your fruit yet, stop immediately and taste!  If the fruit is bitter, it will ruin the whole dish.  And, besides, quality control taste tests are one of the best parts of cooking.)

In a medium bowl, mix together the milk, syrup, eggs, remaining butter and vanilla.

In a large bowl, whisk together the oats, baking powder, baking soda, cinnamon, cardamom, and salt.  Stir the wet ingredients into the dry ingredients and mix well.

Pour oat mixture over the fruit and smooth out the top with the back of a spoon.  Sprinkle with almonds and brown sugar.

Bake at 350 for 40-50 minutes or until browned on top and the fruit is bubbly.  Allow it to cool slightly, but serve warm.  I served this with a small dollop of fat-free vanilla yogurt and a little extra brown sugar.

Yield: appx 5 servings

Nutritional Info (per serving)
Calories – 435
Total fat – 16.2 g
Saturated fat – 6.4 g
Cholesterol – 97 mg
Carbohydrate – 63.8 g
Dietary fiber – 4.8 g
Sugars – 38.6 g
Protein – 11 g

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