nutella and oats — nutella baked oatmeal

I have grown to love oats.  Oats in cookies, or granola, or coffeecake – I’ll try most any recipe if it contains oats.  I think I’m being healthy if I eat oats, and…I think the oats offset some of the other calories in the dish.  Well…the plan has worked for me for over a year now.  I lost several pounds last year, and I will always believe the oats were my partner in the success.

nutella baked oatmeal

 I thank My Friend J for introducing me to Nutella a few years past.  Many months, the jar sits on the shelf in wait.  Conversely, some months two jars pass over that same shelf.

BELLA Nutella’s web site is such inspiration for the Nutella lover, and there I found the recipe for the above pictured baked oatmeal.   I baked this little heart of oatmeal a few minutes too long.  Since I don’t like my oatmeal swimming in milk, I enjoyed the oatmeal a bit crumbly, but warm from the oven, chocolate brown throughout, and with undertones of nutella swirling through.

The recipe is adapted from here.  This is half the original recipe.

Baked Nutella Oatmeal
1 1/2 c oats
1/2 c whole milk
6 T Nutella
1 egg
1 T ground flax
1 t. baking powder
1/2 t. vanilla
1/2 t. salt
1/4 c. pecans, toasted-cooled-chopped

Preheat oven to 350 degrees.  Mix all ingredients together.  Spread into three, slightly buttered, small baking dishes.  Three oven proof coffee cups would make nice serving size portions. Bake for 20 – 30 minutes, depending on size of baking container chosen.

I roughly calculated calories–about 475 calories per serving.