Baked Raspberry Walnut Oatmeal
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Serves
24 servings (1 square)
Recipe
Ingredients
| Oats, rolled, quick cooking, dry | 1 quart 1¾ pint |
| Baking powder | 1 tablespoon 1½ teaspoons |
| Cinnamon, ground | ⅛ cup |
| Salt, Kosher | 1½ teaspoons |
| Walnuts chopped | 3 cups |
| Vanilla extract | ⅛ cup |
| Egg, Liquid (2.65 ounces) | ⅔ 4 teaspoons |
| Milk, 1% | 1 quart ½ cup |
| Applesauce | 1½ cup |
| Butter, unsalted | ⅓ cup 2 teaspoons |
| Raspberries, frozen | 1 quart 1 pint |
Instructions
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Preheat the oven to 350°F. Prepare 2 full size hotel pan pans.
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Combine the oats, baking powder, cinnamon, salt and walnuts in a large bowl.
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In a separate bowl, combine the vanilla, egg, milk, applesauce and melted butter.
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Add the wet ingredients to the bowl of the dry ingredients and stir well. Fold in the frozen raspberries and then divide the mixture equally among the prepared baking pans.
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Bake for 25 minutes or until the top is golden and the oats have set.
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Cut each pan into 12 squares.
Crediting: 1/4 Fruit, 1 Whole Grain, 1/2 M/MA
Nutrition Info
- Calories: 264 kcal
- Fat: 15 g
- Saturated fat: 3 g
- Cholesterol: 23 mg
- Sodium: 213 mg
- Carbohydrates: 24 g
- Fiber: 5.7 g
- Sugar: 4.7 g
- Protein: 10 g
- Vitamin A: 225.5 IU
- Vitamin C: 7.06 mg
- Calcium: 143.56 mg
- Iron: 2.063 mg
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