{Healthy} Baked Oatmeal

Now, I'm trying to find the best way to make oatmeal. Whenever I make it in a pot, it actually never tastes very good. So, in my quest, I found this super healthy delicious oatmeal. Obviously the recipe is written with blueberries, but I'm sure that any fruit would be wonderful.

Photo Credit to Real Mom Kitchen

{Healthy} Baked Oatmeal

2 cups uncooked old-fashioned oatmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/2 cup egg substitute
1/2 cup unsweetened applesauce
1/4 cup Splenda granular (or 1/2 cup to taste)
1/2 cup frozen blueberries
1 -2 teaspoon lemon zest
1 teaspoon vanilla extract (optional)

Preheat oven to 350 degrees.
Combine wet ingredients, add to dry ingredients.
Bake in sprayed 8" square pan for 35-45 minutes.
Cut into 6 squares.

Recipe Source: Food.com

Strawberry Rhubarb Baked Oatmeal

Breakfasts I love. Love breakfasts I do. Super delicious and healthy. And it's a breakfast, so that's awesome.

Photo Credit to skinnytaste.com

Strawberry Rhubarb Baked Oatmeal
For the fruit filling:

2 1/2 cups strawberries, hulled and quartered
3/4 cup rhubarb, cut into 1/2-inch pieces
1 medium ripe banana, sliced thin
1 tbsp cornstarch
1/3 cup honey

For the Oats:
1 cup uncooked quick oats (use GF oats if Gluten Free)
1/3 cup slivered almonds
1/2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1 tbsp honey
3/4 cup fat free milk (or any milk you desire)
1 large egg
1 tsp vanilla extract

Preheat the oven to 375° F. Lightly spray a 9 x 9" ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.

Photo Credit to skinnytaste.com

Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.

In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.

Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly. Sprinkle the remaining almonds over the the top.

Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Recipe Source: Skinnytaste

Oatmeal Chocolate Moon Pies

If you feel like a really unhealthy sugar overload of deliciousness...this.is.it. Holy cow I loved them. You would, obviously, have to like oatmeal cookies but totally worth all the calories!

Photo credit to Mel

Oatmeal Chocolate Moon Pies
Makes 14-15 pies
Cookies:
3/4 cup (1 1/2 sticks) butter, room temperature
1 1/2 cups packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups old-fashioned oats
1/2 cup chopped pecans (I left these out for some friends we made them for)
1 cup semisweet chocolate chips
2 7-ounce jars marshmallow creme (I only used one jar, just open them as you use them)

Chocolate Drizzle:
1/2 cup semisweet or bittersweet chocolate (2 1/2 ounces), chopped
1 tablespoon honey
1/2 cup heavy cream

Preheat oven to 350°. Line baking sheets with parchment paper or silpat liners.

Using an electric mixer, beat butter and sugar in a large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes. Add egg and vanilla and beat to blend. Scrape down sides of bowl. Add the flour, baking powder, soda and salt. Mix. Stir in the oats, pecans and chocolate chips just until combined.

Scoop out about 1 1/2 tablespoonfuls of dough at a time and roll into balls. Place on a baking sheet about 2 inches apart. Press down on each dough ball until it is about 1/2-inch thick.

Bake the cookies for 9-11 minutes until lightly golden and set around the edges. Remove the cookies to a cooling rack to cool completely. Repeat with the remaining dough.

Up to an hour before serving, make the chocolate ganache for drizzling by placing the chopped chocolate and honey in a small bowl. Bring the cream to a simmer in a small saucepan or in the microwave (watch carefully so it doesn’t scorch or overflow!). Pour the hot cream over the chocolate and let the mixture stand for 1-2 minutes before stirring. Whisk or stir until the chocolate is melted and smooth. Set aside.

Spread 1-2 tablespoons marshmallow creme on the bottom of half of the cookies. Top with the remaining cookies. Drizzle with the chocolate sauce and serve immediately. If the marshmallow creme is put on the cookies too far in advance, the cookies will slide around and the marshmallow creme can get extremely sloppy and gooey. I recommend assembling the cookies no earlier than 10 minutes before consuming. They get gooey quick!

*Note (from Mel): the cookies can be made up to 2 days in advance and stored in an airtight container (yippee!). I recommend assembling the cookies with the marshmallow creme as soon as possible to when you want to serve them as the marshmallow creme tends to get sloppy, extra gooey and leaks out of the cookie sandwiches. If you absolutely need to assemble them earlier (like I did), prepare yourself that they may look messy but will taste absolutely delicious.

Recipe Source: Mel's Kitchen Cafe