Baked Oatmeal Breakfast Bowls
Need a gluten free and lacto ovo vegetarian morn meal? Baked Oatmeal Breakfast Bowls could be a tremendous recipe to try. For $1.28 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 151 calories, 4g of protein, and 2g of fat each. 18 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of fresh fruit, oatmeal, vanilla yogurt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Fountain Venue Kitchen. Overall, this recipe earns a solid spoonacular score of 56%. If you like this recipe, you might also like recipes such as Strawberry Oatmeal Breakfast Bowls, Berry Swirled Maple Oatmeal Breakfast Bowls, and Baked Oatmeal Breakfast.
Servings: 1
Ingredients:
Fresh fruit (fresh strawberries and peaches are a personal favorite)
Baked Oatmeal (I often use this Amish Baked Oatmeal recipe)
Vanilla yogurt (may substitute your favorite flavor)
Equipment:
canning jar
frying pan
bowl
Cooking instruction summary:
For Baked Oatmeal Parfaits, slightly crumble a serving of the baked oatmeal and layer it in a glass or Mason jar, parfait-style, with vanilla yogurt and fresh fruit or choice. I use approximately 1/6 (1/8 for smaller appetites) of an 8x8 pan of baked oatmeal and 1/2 cup each vanilla yogurt (or flavor of choice) and fruit. Start with half of the crumbled oatmeal, followed by half of the yogurt and half of the fruit. Repeat, adding more or less of the individual components according to preference. Feel free to add shredded coconut, toasted almonds, etc.For Baked Oatmeal Breakfast Bowls (a slightly quicker but equally tasty alternative to the layered parfait), place a square of the baked oatmeal in a cereal or soup bowl and top with yogurt and fresh fruit. Berries and peaches are delicious. Out of season, try canned peaches or frozen blueberries.
Step by step:
1. For
2. Baked Oatmeal Parfaits, slightly crumble a serving of the baked oatmeal and layer it in a glass or Mason jar, parfait-style, with vanilla yogurt and fresh fruit or choice. I use approximately 1/6 (1/8 for smaller appetites) of an 8x8 pan of baked oatmeal and 1/2 cup each vanilla yogurt (or flavor of choice) and fruit. Start with half of the crumbled oatmeal, followed by half of the yogurt and half of the fruit. Repeat, adding more or less of the individual components according to preference. Feel free to add shredded coconut, toasted almonds, etc.For
3. Baked Oatmeal Breakfast Bowls (a slightly quicker but equally tasty alternative to the layered parfait), place a square of the baked oatmeal in a cereal or soup bowl and top with yogurt and fresh fruit. Berries and peaches are delicious. Out of season, try canned peaches or frozen blueberries.
Nutrition Information:
covered percent of daily need
