Monday, November 7, 2011

Oatmeal Breakfast Bake

This oatmeal breakfast bake is great because you can make it on Sunday night, keep it in the fridge and you have breakfast ready for the week.  I like to heat mine up and eat it with a little warm almond or rice milk.  If you prefer something you can grab and eat on the go, you can bake it a little longer, cut it into squares and eat it as a breakfast bar. 

Adapted From:  The Eat Clean Diet Cookbook, pg 20
Makes 6, one-cup servings
1 cups old-fashioned oats
1 cup kamut flakes*
1 cup rice milk
1 cup almond milk
1/4 cup slivered almonds
1/4 cup chopped walnuts
1/2 cup dried cranberries
1 large apple, grated
4 Tbsp maple syrup
Cooking Spray
Preheat oven to 400 degrees.  Coat a casserole dish or square baking pan with cooking spray.  Combine all ingredients in a large bowl.  If you are preparing this the night before, don't add the liquid ingredients such as milk and grated apple until morning.  Place the mixture in the dish.  Bake uncovered for 45 minutes.

*Khorasan wheat, (aka kamut), is a non-hybrid wheat that is high in protein and fiber.  I find Kamut Flakes to be a little fuller and heartier than old-fashioned oats.


No comments:

Post a Comment