- 2 1/2 cups regular rolled oats
- 1/2 cup bran cereal (twigs not flakes)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup packed brown sugar
- 2 1/2 cups Silk Original, Vanilla or Unsweetened Soy, Almond, or Coconutmilk
- 1 egg, beaten
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 1 cup sliced bananas
- 1 cup blueberries
Dish up your review
Baked Bran OatmealPennsylvania
Oatmeal w/coconut milkI've been having oatmeal with Silk Coconut Milk for sometime now. The super quick way is Quick Oats, a handful of blueberries, a hearty shake of cinnamon and a cup and a half of Silk Coconut milk. It is so good and so fast, I could do this everyday, and I would b happy. s., I was intrigued by this recipe. Being a type 2 diabetic, I Immediately shaved off all but a teaspoon of brown sugar, and to be good on the fat front, cut the oil in half. I doubled the berries and left out the bananas. Otherwise, I baked the blend for 35 minutes, all the time the smell of cinnamon was intoxicating. It came out of the oven golden and maybe a bit cake-like, which I dished into a bowl and poured on more Silk. As expected me and Judy enjoyed it immensely, but honestly, I will likely use my quick recipe most often due to my impatience.
- Preheat oven to 400°F.
- Coat a 2-quart baking dish with nonstick cooking spray.
- In a large bowl, whisk together oats, bran cereal, baking powder, salt, cinnamon and brown sugar.
- In a separate bowl, whisk together Silk, egg, applesauce, oil and vanilla.
- Add to oat mixture and stir just until combined.
- Place half of mixture in prepared pan. Layer with banana or other fruit and gently spread remaining oat mixture on top.
- Bake uncovered for 35 minutes or until top is lightly browned.
- Serve with additional Silk.
- NOTE: For variations use 2 cups of any fruit: raspberries, cherries, apples, etc.