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Baked Honey Oatmeal with Raspberries and Pistachios

on August 18, 2012

With summer winding down, we are all savoring the last few care free weekends with the kids.  We found a great breakfast that is not only packed with nutrients but is also easy to make so it allows you to spend less time in the kitchen and more time with your family!  Why not try this for breakfast tomorrow!

Baked Honey Oatmeal with Raspberries and Pistachios

  • 1 cup rolled oats (not instant)
  • 2 Tbsp. creamed wildflower honey (or maple syrup, to make vegan)
  • ½ cup applesauce
  • ½ cup fat free milk (or dairy free milk, to make vegan)
  • ½ cup fresh raspberries
  • ½ Tsp. vanilla extract
  • ¼ cup pistachios

Preparation:

1. Preheat oven to 375

2. Combine all ingredients in a medium bowl.

3. Spray a muffin tin with cooking oil. Fill the tin to the top with oats. It should make about six oatmeal cakes.

4. Bake uncovered for 20 minutes. For a light crust, broil for an additional 3-5 minutes until lightly browned.

5. Serve on it’s own or with fresh fruit, yogurt, or milk.  Top with a little greek yogurt and drizzle of honey for an extra special treat!

Source:

http://www.munchinwithmunchkin.com

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One response to “Baked Honey Oatmeal with Raspberries and Pistachios

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