A cross between a fruit tart and baked oatmeal, the textured sweetness of this breakfast evokes both bread pudding and coffeecake flavors. Oatmeal is topped with prune-plums- oval-shaped plums that are sold fresh, but feel free to substitute with traditional plums or dried prunes. This recipe comes to us from Kelly of Kelly’s Pink Apron.
- 2 cups rolled oats
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- pinch of salt
- 3 tablespoons cinnamon chips
- 1 1/2 cups low fat milk
- 1/2 cup unsweetened apple sauce
- 2 tablespoons butter, melted
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 5 prune plums, sliced and pitted
Preheat the oven to 375 degrees.
Combine the oats, brown sugar, salt, baking powder and cinnamon chips in medium bowl.
In a separate bowl, combine the milk, apple sauce, butter, egg and vanilla extract.
Stir the oat and milk mixtures together and pour into a loaf pan or 8-inch square baking dish.
Top with the sliced prune plums cut side up. Bake for 35 minutes or until plums are softened and oatmeal gets a nice crust, but is still creamy underneath. Serve warm.
Plum Topped Baked Oatmeal
Servings per Recipe: 4Amount per Serving
Calories from Fat: 94
Total Fat: 13.5g
Saturated Fat: 7.1g
Dietary Fiber: 5.1g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.