Baked Berry Yoghurt Oatmeal Recipes
VERY BERRY BAKED OATMEAL
Berry baked oatmeal is delicious and brimming with ripe berries. Make this for the week ahead and warm up for a quick and easy breakfast!
Provided by Alisa Infanti | The Delicious Spoon
Categories Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F. Lightly grease the baking dish.
- Add 3/4 of mixed berries to the bottom of the baking dish.
- In a large bowl add oatmeal, cinnamon, baking powder, salt. Mix well. Sprinkle the oatmeal mixture evenly over berries.
- In the large bowl add 1 egg and beat it gently. Add almond milk, maple syrup, melted butter and vanilla. Mix well. Gently pour over top of oatmeal mixture and jiggle to help the liquid move through the oatmeal throughout.
- Add remaining mixed berries evenly over the oatmeal mixture. Bake for 35-40 minutes or until oatmeal has cooked and turned a subtle golden brown. Remove from oven and serve.
Nutrition Facts : ServingSize 1 serving, Calories 249 kcal, Carbohydrate 42.3 g, Protein 5.2 g, Fat 6.5 g, SaturatedFat 2.7 g, Cholesterol 48 mg, Sodium 138 mg, Fiber 6.7 g, Sugar 20.2 g
BAKED BERRY YOGHURT OATMEAL
This simple, comforting baked oatmeal, made extra delicious with mixed berries, is topped with creamy vanilla yoghurt.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In baking dish, mix oats, milk, 1 cup of the yoghurt, the brown sugar, melted butter, cinnamon, salt and frozen berries.
- Bake uncovered 50 to 55 minutes or until most of the liquid is absorbed. Let stand 5 minutes before serving. Serve topped with remaining 1 cup yoghurt.
Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 15 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 19 g, TransFat 0 g
BERRY-OATMEAL BAKE
This breakfast bake is easy on the calories and fat and as pretty as a picture. With its berries and oat-almond topping, it's almost like a tart, sweet fruit cobbler-great with a little Greek yogurt or milk on top.
Provided by Food Network Kitchen
Time 1h10m
Yield Serves 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter.
- For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.
- For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.
- To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using.
Nutrition Facts : Calories 270 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 45 milligrams, Sodium 140 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 6 grams, Sugar 25 grams
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BLUEBERRY BAKED OATMEAL - ONCE UPON A CHEF
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Cuisine AmericanCategory Breakfast & BrunchServings 6-8Calories 331 per serving
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch or 2-quart baking dish with butter.
- In a medium bowl, combine the oats, brown sugar, 1/4 cup of the nuts, baking powder, cinnamon, nutmeg, and salt. Mix well.
- In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined. Add the milk mixture to the oat mixture, along with the melted butter.
- Scatter 2 cups of the blueberries evenly over the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle the remaining 3/4 cup nuts and 1/2 cup blueberries on top. Bake for 45 to 55 minutes, until the pecans on top are a rich brown color and the oats are set. Let cool for at least 5 minutes, then serve warm or at room temperature with Greek yogurt, if desired.
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