Honey Nut Raspberry Baked Oatmeal
By: Munchin with Mu...
Published: Wednesday, February 1, 2012 - 7:39am

Ingredients




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. 6 Serves 3

About

Healthy mini baked oatmeal cakes made with wildflower honey, raspberries and pistachios. An easy on the go breakfast.