So I'm on an oatmeal kick this weekend and I've found just the site to help me through it .. The Oatmeal Artist. A whole blog just dedicated to oatmeal. I tried one of her recipes yesterday (Poached Pear Oats) and so in my quest to find another great recipe I went back to her site this morning!!
|Salted Brownie Baked Oatmeal|
Prep Time: 40 min
Ingredients (Serves 1):
- 1/2 cup Old-Fashioned (Rolled) Oats
- 1/3 cup Apple Sauce
- 1/3 cup Unsweetened Almond milk
- 1/4 tsp Vanilla Extract
- 4 tsp Cocoa Powder
- 1/4 tsp Baking Powder
- 1 tbsp Dark Molasses
- 1 tbsp Pecans/Almonds/Cashews
- One large pinch of coarse Kosher/Sea Salt
Preheat oven to 350 F. I used a Pyrex 'Ramekin style' Soup dish since I wasn't sure how much this mix was going to rise. I should have just used a single serving ramekin dish as the rise was not super high, just enough to form a nicely rounded crust. I sprayed the dish with non-stick spray and then used a dry paper towel to wipe off all the excess, leaving a thin film all around the dish. Mix wet ingredients in a large bowl and then add the dry ingredients. Mix well. The original recipe did not call for any sweeteners and although I don't like my oatmeal to be super sweet, I do like some sweetness, especially in chocolate based dishes. I added an extra tbsp of molasses. And I added a tbsp of crushed pecans to add some crunch to this dish. Transfer contents of the bowl to the greased dish, sprinkle with a pinch of coarse salt. I wasn't sure if the original recipe called for covered, or uncovered baking, so I just baked it uncovered. I started with 20 min at 350 F and since it was still too runny, I baked it for another 10 min. I might have taken extra time as my dish was more deep than wide. The original recipe calls for 18-25 min.
My Assessment: I liked it. But it felt more like I was eating dessert for breakfast. I've never been that person who eats chocolate for breakfast so I was skeptical to begin with, but tried it nevertheless. I think I will definitely have this again, but more as a dessert than as a breakfast cereal.
Total Fat 10.1 g; Carbohydrates 57.4 g; Fiber 8.1 g; Sugars 19.8 g; Protein 7.4 g
Update: July 28, 2013: I baked this tonight as a combined dinner/dessert since we were both feeling lazy this Sunday evening. I made a double batch, split into 2 shallow ramekin style dishes. Once baked, I layered each one with fresh sliced strawberries for an even more appetizing look.