Apple Oatmeal Bake
Makes 6 servings. Nutrition information will vary depending on milk of choice.
Ingredients
- 1 1/2 cups unsweetened apple sauce
- 2 large eggs
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 3/4 tsp baking powder
- 1 cup milk of choice (dairy or soy suggested)
- 1 1/4 cups finely chopped apples
- 2 cups old-fashioned rolled oats
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl, whisk together the apple sauce, eggs, brown sugar, vanilla, cinnamon and baking powder until smooth. Coat an 8×8 or 9×9 casserole dish with non-stick spray and set aside.
- Add the milk and stir until smooth again. Stir the chopped apples and oats into the mixture.
- Pour the oatmeal mixture into your greased casserole dish. Bake for 45 minutes or until the surface is a light golden brown and firm in the center.
- Serve hot or refrigerate until ready to eat. Try it topped with a delicious dollop of peanut butter!
Happy National Heart Health Month!
Every February, we celebrate our hard-working hearts and focus on the best ways to keep our tickers healthy. Give your heart the attention it needs by watching your blood pressure. Blood pressure is the force that our blood pushes against our artery walls as it moves throughout our bodies. Having too high blood pressure – also called hypertension – can lead to negative health effects, such as strokes, kidney disease and more. Did you know that almost half of all Americans have been diagnosed with high blood pressure? For this reason, it is critical to take care of our hearts throughout the entire year – not just in February.
Three ways to take care of your heart:
- Get your yearly physical. The best way to know about your heart health is to talk to your primary care provider.
- Start a daily walk. Even 15 minutes of walking around your living room or up and down your stairs can improve heart health.
- Add one more serving of fruits or vegetables to your diet. Instead of taking away from what you are eating, focus on ways you can add more produce.
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