I found this recipe on Chelle's blog over on Brown Eyed Baker. She got the recipe originally from Cooking Light. I subscribed to Cooking Light last week b/c I'm really trying to incorporate more light recipes into my rotation. My biggest challenge is finding something that I can take to work that will fill me up that is somewhat good for me. Casey and I both usually grab something processed, whether it be granola bars, pop tarts, or breakfast bars. I saw that Chelle would use this oatmeal throughout the week for breakfast every morning.
Once this is finished cooling, I'm going to portion it out into enough little containers to last Casey and I for the week and all we'll have to do when we get to work is reheat the oatmeal. I already snuck a taste and it was really good! I think the oats will do a good job of keeping me full and you should see more light recipes on my blog in the future and I'll start tagging these recipes as light so that it will be easier to find. I hope I get a lot of new recipe ideas when my magazine starts to come.
(Source: Cooking Light)
2 cups uncooked oats
½ cup packed light brown sugar
1/3 cup raisins (or dried fruit of your choice)
1 tablespoon chopped walnuts (or nut of your choice, I used pecans)
1 teaspoon baking powder
1½ cups milk
½ cup applesauce
2 tablespoons butter, melted
1 large egg, beaten
1. Preheat oven to 375°.
2. Combine the first 5 ingredients in a large bowl. Combine the milk, applesauce, butter, and egg in a separate bowl. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake for 20 minutes. Serve warm.