Baked oatmeal

Contributed by Preston Maring, MD

Baked oatmeal
Many of you probably remember the early 70's in your kitchen: wearing bell-bottoms, walking with your heels lower than your toes in Earth shoes to balance your energy, and cooking recipes from bulk food cookbooks with brown covers. This week's recipe from Kelly Hammargren, TPMG project manager, could be from that era. It makes a wonderful hearty breakfast on a cold morning. Unaccustomed as I am to cooking with tofu and rice milk or soymilk, I had to read the labels to see how much fat I was getting. There is no question that this dish contains carbs so it may not be on some menus. I made a double recipe to see if freezing half worked well. It did and it was excellent reheated in the oven after thawing overnight in the refrigerator.  Adding up the fat in the oatmeal, cereal, tofu and rice milk resulted in only 32.5 gm total fat and 1.5 gm saturated fat. With 8 servings altogether in a double recipe, there are only about 4 gm of fat per 1-cup serving. If you burn 2,000 calories per day and get 30% of your calories from fat, you can eat 600 calories from fat. At 9 calories per gm of fat, you could eat about 65 gm of fat per day. McDonald's Deluxe Breakfast (eggs, hash browns, sausage and hotcakes), by contrast, has 60 gm of fat. It's a choice. Eat the Baked Oatmeal and be able to enjoy a wide variety of other dishes during the day that have some fat in them or eat one Deluxe Breakfast and that's it until the next day. Freshly cut up fruit or raisins from the farmers' market makes a great topping. The Jonagold applesauce you may have made from last week's recipe works well in this breakfast.


  • 1 cup oatmeal
  • 1 cup multi-grain cereal
  • 1 cup applesauce
  • 1 package silken (soft) tofu, approx. 14 oz
  • 2 cups soymilk or rice milk
  • 2 tsp baking powder


Preheat the oven to 375°. Mix everything. Some lumps are OK. Bake covered for 25 minutes, then uncovered for 5 additional minutes.

Nutrition Information (per serving)