Amish Baked Oatmeal Recipe - Food Lovin Family (2024)

FAQs

Why is my baked oatmeal gummy? ›

Oatmeal may become gummy or have a dry texture if the combined oat mixture sits for a prolonged time before it is baked. Once the wet ingredients are mixed with the oatmeal, the oatmeal will begin absorbing moisture. If it sits for too long, it will become dry or gummy when baked due to inadequate moisture.

The difference between baked oatmeal and baked oats is all in the texture. "And getting that cake-like texture comes from adding the egg, but also blending the ingredients well," Jawad explains. You can double (or triple) the recipe.

You'll feel more full.

Oats are a "fabulous source of carbohydrates and soluble fiber," says Fine. Fine also explains how the carbohydrates and the fiber combined in baked oats help to create that key sensation you want after eating a meal: fullness.

Storage: The baked oats will keep well in an airtight container for 2 days at room temperature and up to a week in the fridge. Freezing: You can freeze the baked oats before or after baking and it will keep for up to 3 months.

Because of its acidity, combining buttermilk with baking soda can produce the same leavening effect as baking powder. Add 1/2 a cup (122 grams) of buttermilk and 1/4 teaspoon (1 gram) of baking soda to the rest of your ingredients for an easy substitute for 1 teaspoon (5 grams) of baking powder.

If the center is soggy, the oats likely need a little more time in the oven. Be sure to bake until a toothpick inserted in the center comes out clean.

Compare 100 calories of baked potato to 100 calories of oatmeal, and you find a bit less protein (3 grams vs. 4), a bit more starch (18 grams vs. 16) and a similar mineral profile (potatoes have more potassium, but oats have more selenium). But potatoes beat out oats in just about every vitamin, as well as fiber.

Complex carbohydrates, like oats, take longer for your body to digest. They don't cause the same swings in blood sugars as simple carbs like white bread or sugar. Plus, oats deliver nutrients like magnesium and phosphorus.

Soaking the oats overnight reduces the phytic acid content present in the oats better than cooking them. Phytic acid is an antioxidant naturally present in grains, legumes, tubers and certain vegetables.

Oatmeal is lacking in two macronutrients that help you stave off hunger for hours. Fat and protein are key ingredients to add to your oatmeal to keep you fuller, longer. And while it does have some protein, it's not enough to keep hunger at bay. Fat does the best job keeping you fuller, longer.

Can I eat oatmeal three times a day and lose weight? ›

Oats come with a number of health benefits, weight loss included. Did you know that you can eat oats for all three meals of the day in order to lose weight? That is because oats are rich in satiating fibre, which prevents hunger pangs and eliminates the need for you to snack between meals.

A cup of cooked oatmeal (1/2 cup of dried oats) contains approximately 30 grams of carbs, which can fit into a nutritious meal plan for people with diabetes. Oatmeal is high in fiber and nutrients but low in saturated and trans fats and sugar and can help you maintain a healthy blood sugar level.

Taub-Dix concurs: "Generally dry grain and cereal types of products can be consumed beyond their freshness dates if there are no visible signs of moisture, mold or an unpleasant odor, which can be a sign of rancidity." She adds that dried oats typically last about two years, and she says to use your judgment about how ...

Yes, you can leave cooked oatmeal out overnight. Do note that we suggest refrigerating your baked oatmeal for the best results.

This is absolutely my most common error, and it's easy to make! Luckily, it's also easy to fix. Remove from heat, add more liquid (OR yogurt), and stir. The oatmeal will probably not reach the perfect consistency you were originally going for, but it should regain most of its creamy charm!

The key to getting a creamy, not-gluey bowl of oatmeal is using enough water. Notice we said water—cooking oatmeal in milk tends to make a stickier, thicker oatmeal.

Oats cooked in milk tend to be gluey, sticky, and thick. Follow this tip: Cook your oats in water for the best texture. If you're hoping for a protein boost from milk (which is definitely why my dad always instructed me to cook oats in milk), add a splash after cooking.

Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.