Sunday, February 2, 2014

Date & Pecan Baked Oatmeal

Date & Pecan Baked Oatmeal
Operation quick-hot-breakfast: this baked oatmeal, which can be re-heated for many days after making. It's a good for you, stick to your ribs sort of breakfast.  

Date & Pecan Baked Oatmeal
(inspired by this)
1½ cups plain non-fat yogurt
2 large eggs
½ cup brown sugar
1 tsp vanilla extract
1 tsp cinnamon 
1 tsp salt 
1½ cups almond milk
1 cup chopped dried dates
1 cup pecans, chopped
3 cups old-fashioned rolled oats

1. In a large bowl, whisk together the yogurt, eggs, brown sugar, vanilla, cinnamon, salt, and milk until smooth.
2. Add the pecans, dates, and rolled oats to the milk mixture. Stir until well combined.
3. Pour the oat mixture into a 9×9 casserole dish coated with non-stick spray. Bake at 375° for about 45 minutes, or until the center is no longer wet.
Date & Pecan Baked Oatmeal

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