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Breakfast: Lidey's Maple Walnut Baked Oatmeal
Recipe by Lidey Heuck TK
This recipe includes superfoods such as:
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Get it now →Ingredients
3 tbsp. melted unsalted butter, slightly cooled, plus extra for the baking dish
3/4 c. walnut halves, coarsely chopped
1 1/2 c. rolled oats, such as Quaker
3/4 c. oat bran
2 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. kosher salt
2 1/2 c. low-fat milk (I used 1%)
1 large egg
1 tsp. vanilla extract
1/3 c. maple syrup
3/4 c. Candied Maple Walnuts (see below)
Vanilla Greek yogurt and fruit, for serving
Instructions
Preheat oven to 350 degrees F. Lightly brush 2-qt. casserole dish with melted butter.
In small sauté pan over medium-low heat, cook walnuts until lightly toasted, about 3 to 5 minutes. (Watch so they don’t burn!) Set aside to cool.
In large bowl, combine oats, oat bran, cinnamon, nutmeg, baking powder, salt and walnuts. In separate bowl, combine milk, egg, butter, vanilla and maple syrup. Whisk until egg is incorporated.
Pour wet ingredients into dry, add toasted walnuts and stir until combined. Pour mixture into prepared dish and top with candied walnut halves.
Bake for 35 minutes, until oatmeal springs back lightly when gently pressed. Serve warm with fresh fruit and dollop of vanilla yogurt.
For candied maple walnuts: Cook walnut halves in small sauté pan over medium low heat for 3 minutes, until warmed through.
Add maple syrup and salt and continue to cook until syrup has evaporated, about 3 more minutes. Remove from heat and cool.
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Get it now →Nutrition Facts
Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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