Summary

If you want to add more gluten free and lacto ovo vegetarian recipes to your collection, Honey Nut Raspberry Baked Oatmeal might be a recipe you should try. This breakfast has 246 calories, 7g of protein, and 7g of fat per serving. This recipe serves 3. For $1.02 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Foodista requires rolled oats, pistachios, raspberries, and milk. From preparation to the plate, this recipe takes roughly roughly 45 minutes. 9 people have tried and liked this recipe. With a spoonacular score of 76%, this dish is solid. If you like this recipe, take a look at these similar recipes: Banana Nut Baked Oatmeal Cups, Banana Nut Baked Oatmeal Cups, and Blueberry Banana Nut Baked Oatmeal.

Instructions

Preheat oven to 375 Combine all ingredients in a medium bowl. Spray a muffin tin with cooking oil. Fill the tin to the top with oats. It should make about six oatmeal cakes. Bake uncovered for 20 minutes. For a light crust, broil for an additional 3-5 minutes until lightly browned. Serve on its own or with fresh fruit, yogurt, or milk. Serves 3

Ingredients

• 1 rolled oats (not instant)
• 2 creamed wildflower honey (or maple syrup, to make vegan)
• 3 applesauce
• 4 fat free milk (or dairy free milk, to make vegan)
• 5 fresh raspberries
• 6 vanilla extract
• 7 pistachios

Directions

• 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 its own or with fresh fruit, yogurt, or milk.
• 6 Serves 3