I kind of wanted to call this one "Italian Cookie Baked Oatmeal." This version of my baked oatmeal features the flavors of lemon zest and almond extract, with the delicious crunch of slivered almonds. Topped with confectioner's sugar, this lemon almond baked oatmeal is reminiscent of the flavors of a classic Italian almond cookie. Pair it with some Greek yogurt and fresh fruit for the ultimate filling, healthy breakfast or snack.
Course breakfast
Cuisine American
Keyword banana, Oatmeal
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Servings 4
Calories 259kcal
Author Steph
Equipment
baking dish, casserole dish, pie plate
mixing bowl
Ingredients
2bananasoverripe
1/4cupunsweetened applesauce
2tbsplight brown sugar
1tspalmond extract
1/2tspbaking powder
1/4tspkosher salt
1lemonzested
1cupalmond milkunsweetened, or cashew milk or skim
1.5cupsold fashioned oats
1ozslivered almonds
Topping
.5tspgranulated sugar
sprinkleconfectioner's sugar
Instructions
Preheat the oven to 375F.
Spray a small baking dish or casserole with cooking spray. I used an 8.5" x 11" 2.5qt casserole dish for this.
Add the bananas to the bottom of a mixing bowl, and mash them with a fork.
Add the applesauce, sugar, baking powder, salt, extract, and the zest of the lemon, and stir to combine.
Add the milk. Whisk together.
Add the oats. Fold in.
Stir in the almonds.
Pour the mixture evenly into the baking dish.
Sprinkle with the granulated sugar.
Bake at 375 for 35 minutes.
Once cooled, top with confectioner's sugar for serving.
Notes
WW Points:
6 points
If you use sugar replacements, the points and calories would change. I have not tested this recipe with anything besides real sugar. I recommend giving the recipe a try as is, before using any substitutions. It's delicious, and can be worked into your day using the real deal!Click here to track this recipe in the WW app.