This is the baked oatmeal dish mentioned in yesterday’s post….it has become one of my “staples”. Enjoy!
from The Simply Gourmet Diabetes Cookbook
Makes 8 servings
“For oatmeal fans who want more protein in their breakfast, adding milk and egg white does the trick, making it somewhat like bread pudding. Since baked oatmeal keeps for several days in the refrigerator, you can make a batch on the weekend and reheat it during the week when you want a quick breakfast.” Carolyn’s comment: it’s great!
Vegetable oil cooking spray
2 ¼ cps quick oats or 2 ¾ cps old fashioned rolled oats
½ cp firmly packed brown sugar
1 tsp ground cinnamon
½ tsp sale (optional)
3 1/3 cps skim milk
4 egg whites, slightly beaten, or ½ cp egg substitute
1 TBS vegetable oil
1 TBS vanilla
Syrup or yogurt optional
Heat oven to 350 degrees F. Spray an 8-inch square glass baking dish with vegetable oil cooking spray.
- In large bowl, combine oats, brown sugar, cinnamon, and salt; mix well. In medium bowl, combine milk, egg whites, oil, and vanilla; mix well. Add to dry ingredients; mix until well blended.
- Pour into prepared baking dish. Bake, uncovered, 55 to 60 minutes or until center is set and firm to the touch. Cool slightly before serving. Top with sugar-free syrup or yogurt, if desired. Store, covered , in refrigerator for 2 to 3 days.