Healthy Savory Oat Bake Recipes: Chicken Sausage & Apple, Cheesy Mushroom
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
Click for WW Points® value*
This dish disappeared from the Hungryland kitchen in record time! So delicious, and sooooo satisfying.
Prep:
20 minutes
Cook:
45 minutes
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
Click for WW Points® value*
This vegetarian bake is crammed with goodness: oats, egg whites, chia seeds, veggies, and CHEESE!
Prep:
15 minutes
Cook:
40 minutes
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?
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