Jan262017
People, we're about to rock your world. These savory takes on our delicious oat bakes are super hearty and taste a little like stuffing (in the best possible way). Eat 'em for breakfast, lunch, dinner... or all three!
Chicken Sausage & Apple Oat Bake
1/6th of pan: 288 calories, 8g total fat (2g sat. fat), 687mg sodium, 37.5g carbs, 7g fiber, 5.5g sugars, 17g protein
This dish disappeared from the Hungryland kitchen in record time! So delicious, and sooooo satisfying.
Prep:20 minutes
Cook:45 minutes
More:Breakfast Recipes, Four or More Servings, Gluten-Free
Ingredients:
3 cups old-fashioned oats
1 1/2 tbsp. chia seeds
2 tsp. baking powder
1/2 tsp. onion powder
1/2 tsp. salt
1/8 tsp. ground sage
1/8 tsp. black pepper
1 1/2 cups unsweetened plain almond milk
1/2 cup canned pure pumpkin
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1 cup chopped onion
9 oz. (about 3 links) fully cooked chicken sausage with 8g fat or less per 3-oz. serving (like the kind by Applegate Organic), sliced into coins
1 1/2 tsp. chopped garlic
1 cup finely chopped apple
Directions:
Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
In a large bowl, combine oats, chia seeds, baking powder, and seasonings. Mix well.
In a medium-large bowl, combine almond milk, pumpkin, and egg whites/substitute. Mix until uniform.
Add mixture in the medium-large bowl to the large bowl. Stir until uniform.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add onion. Cook and stir until lightly browned, about 4 minutes. Add sausage and garlic, and cook and stir until fragrant, about 2 minutes.
Add skillet contents to the large bowl, along with 1/2 cup apple. Mix well. Transfer mixture to the baking pan, and smooth out the surface.
Top with remaining 1/2 cup apple, and lightly press to adhere.
Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.
MAKES 6 SERVINGS
Cheesy Mushroom Oat Bake
1/6th of pan: 259 calories, 8.5g total fat (3g sat. fat), 584mg sodium, 32.5g carbs, 6g fiber, 2g sugars, 14.5g protein
This vegetarian bake is crammed with goodness: oats, egg whites, chia seeds, veggies, and CHEESE!
Prep:15 minutes
Cook:40 minutes
More:Breakfast Recipes, Vegetarian Recipes, Four or More Servings, Gluten-Free
Ingredients:
3 cups old-fashioned oats
1 1/2 tbsp. chia seeds
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups unsweetened plain almond milk
1 cup (about 8 large) egg whites or fat-free liquid egg substitute
2 cups chopped brown mushrooms
1 cup chopped kale
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper
1/4 cup light/reduced-fat cream cheese, room temperature
1/2 cup shredded reduced-fat cheddar cheese
1/4 cup chopped scallions
Optional topping: additional chopped scallions
Directions:
Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
In a large bowl, combine oats, chia seeds, baking powder, and salt. Mix well.
In a medium-large bowl, combine almond milk with egg whites/substitute. Mix until uniform.
Add mixture in the medium-large bowl to the large bowl. Stir until uniform.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, kale, and seasonings. Cook and stir until mushrooms have softened and kale has wilted, about 3 minutes.
Remove skillet from heat. Add cream cheese and 1/4 cup cheddar, and stir thoroughly.
Add skillet contents to the large bowl, along with scallions. Mix thoroughly. Transfer to the baking pan, and smooth out the surface.
Top with remaining 1/4 cup cheddar. Bake until top is light golden brown and entire dish is cooked through and cheddar topping has melted, about 35 minutes.
MAKES 6 SERVINGS
Hungry for More Savory Breakfast Recipes?
- Cheesy Spinach Breakfast Tostada217 calories
- Cauliflower Fried Rice Breakfast Bowl289 calories
- Pepperoni Breakfast Pizza172 calories
- Breakfast Fiesta Crunchy Tacos290 calories
Chew on this:
On this day (January 26th) back in 2006, we released our first HG supermarket list. Check out our most recent edition here!
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