Honey Nut Raspberry Baked Oatmeal
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
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 it’s own or with fresh fruit, yogurt, or milk.