Flourless Baked Berry Oatmeal Brunch Crunch

Sunrise service coming up with a brunch to follow. What to bring? When folks are allergic to flour, they search the table… When sugar is not friendly to a diabetic, they search the table.
Here is a recipe for a flour less dish using Splenda Brown sugar.

Baked Oatmeal
1 1/2 C frozen blackberries
1 T molasses
1 1/3 c regular oats (Quaker oats)
2 large eggs
1/4 c firmly packed Splenda brown sugar (if using regular brown sugar use 1/2 c.)
1/2 c unsweetened applesauce
1/2 t ground cinnamon
2 t. baking soda
1/4 t baking powder
1/2 t. salt
2/3 c water
1/4 c melted butter
Topping
1/2 c slivered almonds

Spread blackberries evenly on the bottom of a lightly greased 8″ square dish. Turn oven on to 350 degrees. Place baking dish in the oven as it comes up to temperature. Allow berries to render juices and thaw. Remove from the oven when they are thawed and juice is visible.

Combine all ingredients except for topping in a large bowl, stirring until blended. Pour oat mixture evenly over the blackberries.

Bake, covered at 350 degrees for 30 minutes; uncover and add almonds. Return to oven and back 15 more minutes or until golden brown and set.

Other option:
Apple-pecan Baked Oatmeal

Place 1/2 c pecans in a single layer on a baking sheet. Bake at 350 for 15 minutes or until toasted, stirring once.
Peel 3 granny smith apples and slice thin. Spread on bottom of a lightly greased 8″ baking dish. Sprinkle toasted pecans over apples. Prepare oat mixture as directed and pour evenly over apples and pecans. Omit almonds.
Bake as directed.byDeborahonFriday, April 22, 2011Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Recipe