This is the next in my series of baked oatmeal recipes. The previous recipes were:
Of those three, the maple remains the big favorite for both my husband and I, though he's generally pleased with them all. Making this into a blueberry version was slightly tricky for a few reasons. First of all, I wasn't sure about the moisture balance because the blueberries are going to add moisture. Also, since the berries are frozen, I had to consider the baking time. I ended up adding 10 minutes to the usual time (total of 40 minutes) to compensate for the frozen berries. I also wasn't sure whether to go with my standard addition of lemon to blueberries, or to go for vanilla and cinnamon. My husband weighed in on the choice of lemon, so here is what I came up with:
Blueberry Baked Oatmeal
- 1 egg
- 1/2 granular Splenda (or use white sugar)
- 1/2 cup unsweetened applesauce (I made my own)
- 1/4 cup skim milk (or use whatever milk you want)
- 1 tbsp. vegetable oil
- 1/4 teaspoon salt
- 2 tsp. freshly squeezed lemon juice
- 1 1/2 cups rolled oats
- 2 tbsp. all-purpose flour
- 2 teaspoon baking powder
- 1 cup frozen unsweetened blueberries
Grease and flour a loaf pan. Whisk the egg, applesauce, milk, Splenda, vegetable oil, salt, and lemon juice together until thoroughly mixed. Add the oats, sprinkle the flour and baking powder on top and mix with a spoon until the flour and baking powder are mixed in and the oats are thoroughly moistened. Stir in the frozen blueberries. Pour into the prepared loaf pan and bake for 40-45 minutes or until set (check with a toothpick or tester). Allow to cool for at least 15 minutes, remove from the loaf pan and allow to cool completely before cutting. Cut into 6 servings.
whole loaf: 852 calories
1 serving (1/6):142 calories per serving
I think that this should have cooled a lot longer in the pan as it fell apart when I took it out and put it on a rack. As it disintegrated on the rack, I rapidly put it on a plate for cooling. It was, however, very tasty and had a nice, moist texture. It is very reminiscent of my similar whole wheat blueberry bread, though I'm guessing this is healthier since it mainly uses oatmeal rather than flour.
I don't think that I will alter the recipe though it may be advisable to give it 45 minutes in the oven if you're using a glass dish as I did (it's so moist that it's not likely to dry out), but I do think I'll cool this to nearly room temperature in the dish rather than remove it to a rack for cooling. Due to the heavy concentration of blueberries, I think it needs to firm up more before removing it from the pan. The only thing I would advise is to loosen it in the pan before it fully cools (run a knife around the edges and gently lift a bit) to make sure it comes out smoothly when cooled.
The bottom line is that this is really yummy, and will definitely be repeated again and again.
by Shari (Orchid64)
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