One Bowl Baked Oatmeal

My go-to breakfast as of late has been 2 slices of wheat bread with peanut butter along with a bowl of fruits and veggies. On the weekend’s I cheat a little and the peanut butter becomes butter with a schmear of jam on top. I’ve been wanting to cut back on eating so much bread though and was trying to think of something else that would be quick and filling to eat. I used to eat hard-boiled eggs, but sometimes they become a little hard to swallow. And while I love oatmeal, I just don’t feel like making it every day and I haven’t gotten my measurements just right to make a big batch over the weekend to have for the week. I finally found something though that is delicious, healthy, and filling… Baked Oatmeal. I made this on a Sunday afternoon and I had breakfast for the entire week. I just heated in the microwave for about :45 seconds before enjoying. The first time I made it I used frozen mixed berries and the second time, a diced apple. Both versions were equally delicious.

A couple things to note about the recipe below, for the applesauce, instead of buying a large jar I opted to buy a 6-pack of individual servings and just used 1 to make the oatmeal. Instead of maple syrup you could use an equal amount of brown sugar. If you want a little crunch to your oatmeal squares you could top the oatmeal with a 1/2 cup of chopped nuts of your choosing before baking. The possibilities are endless so you don’t have to worry about getting bored quickly eating the same thing every day.

One Bowl Baked Oatmeal

Ingredients:

1 3/4 cups milk (of your choice)

2 large eggs

1/2 cup maple syrup

1/4 cup unsalted butter, melted and slightly cooled

1/4 cup unsweetened applesauce*

3 cups old-fashioned oats

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups fruit of your choice (e.g.: mixed berries (fresh or frozen – do not thaw), diced apple, bananas, etc.)

Directions:

Preheat the oven to 350 F. Spray a 9×9 – inch backing dish with nonstick spray and set aside.

In a large bowl, add all the ingredients and whisk together until well incorporated. Pour into the prepared dish. Bake in the preheated oven for 35 minutes, or until the center appears just set. The oatmeal will be soft. If you want your oatmeal to be drier and more solid, bake it until the center is set.

Cool for 5 minutes before slicing and serving. Cover leftovers and refrigerate for 1 week.

Recipe from Sally’s Baking Addiction

Mascarpone Cake

After making the Tiramisu Cheesecake I posted two weeks ago I still had about a cup of mascarpone cheese left. While I could have used it to spread on toast or crackers, I decided to bake something else with it. I came across a recipe for a Mascarpone Cake that sounded simple and delicious, so I decided to give it a try.

This is one of those recipes that most people love… It comes together in one bowl. No need for sifting or mixing your dry ingredients in one bowl and then combining them with your wet ones in another. You simply mix all of your wet ingredients first and then add the dry ones at the end. And after baking and cooling it’s time to enjoy.

This cake tasted just as the recipe sounded… delicious. It was reminiscent of a pound cake for me, just not as a dense. And not sweet at all. If you do you need a bit for sweetness to it, you can follow the original recipe and dust the cake with confectioners’ sugar once it has completely cooled.

Mascarpone Cake

Ingredients:

3 eggs

3/4 cup sugar

1 teaspoon vanilla extract

1 cup mascarpone cheese

1/2 cup vegetable oil

1 1/2 cups flour

1 1/2 teaspoons baking powder

 

Directions:

Preheat the oven to 350 F. Spray a tube pan with baking spray (or coat with butter and lightly dust with flour) and set aside.

In a large bowl beat together the eggs and sugar with a hand mixer on medium speed until light and fluffy. Add in the vanilla extract, mascarpone cheese and oil and continue beating until combined. Add the flour and baking powder and beat until smooth.

Pour the batter into the prepared ban and 30-40 minutes in the preheated oven, or until a cake tester inserted near the center comes out clean.

Let the cake cool in the pan for 15 minutes and then invert onto a wire rack to cool completely.

Store in an airtight container at room temperature.

Recipe from An Italian In My Kitchen

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