Learning to love oatmeal

Ok, I absolutely HATE oatmeal.  The consistency ends up like wall paper paste if you aren't careful so I found some interesting variations on a theme.  Oatmeal doesn't have to be goopy!  Here are 2 of my new favorites.  Great for the cool mornings in Autumn.

Baked Oatmeal
serves 6, prep time:  10 mins, cook time:  40 mins.

2 cups uncooked oatmeal, quick or old-fashioned
1/2 cup toasted and chopped walnut pieces
1/4 cup brown sugar, not packed
1 tsp. baking powder
1 1/2 tsp. cinnamon
2 cups skim milk
1 egg
2 tblsp. butter, melted and cooled slightly
2 tsp. vanilla
1 1/2 blueberries, fresh or frozen (don't thaw)
2 bananas, peeled and sliced
maple syrup for topping

Preheat oven to 350-degrees.  In a large bowl, mix together oats, half of the walnuts, sugar, baking powder, and cinnamon.  In another bowl, whisk together milk, egg, butter, and vanilla; add the dry ingredients and stir just until combined.  Fold in the blueberries.  Generously butter the bottom of an 8-inch pan and add sliced bananas.  Pour batter over the bananas and top with the remaining walnuts.  Bake uncovered for 35-40 minutes until the top is golden and the oatmeal is set.  Allow to cool before serving.  Top with maple syrup.  

Pumpkin Custard Oatmeal

This cooks in a slow cooker/crock pot.  Turned out yummy but DO NOT USE CABOT BRAND GREEK YOGURT.  That has to be the worst Greek style yogurt I have ever had and is not the right flavor for this recipe.  Use any brand but Cabot.   You also may want to add additional sugar.  I think I messed this up with my Cabot yogurt because it wasn't sweet enough. 

 

Minimum slow cooker size: 4 quarts

Nutritional Content Yield: Servings 8 1 serving = 1/2 cup

Nutritional Data for 1/2 cup Calories: 155 Total Fat: 2 g Saturated Fat: 0 g Trans Fat: 0 Sodium: 83 mg Carbohydrates: 30 Cholesterol: 2 mg Dietary Fiber: 3 g Sugars: 15 g Protein: 6 g

Ingredients

• 2 cups Old-fashioned Oats
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 cup Greek yogurt, plain, fat free
• 2 egg whites
• 1 cup pumpkin puree (not pie filling)
• 1/3 cup raw honey
• 1 1/2 cups ( 1%) milk

Directions

Add the first 4 ingredients to slow cooker and stir to combine.

In a medium bowl combine the remaining ingredients, pour over oat mixture and whisk just to combine.

Cover and cook on low 1 1/2 to 2 hours on low or until desired consistency. Garnish with toasted walnuts pieces.