This very different version of oatmeal can be eaten as a cereal topped with milk or as a “coffeecake”. Either way, it will provide a new take on an old breakfast favorite.
Makes 8 servings
2 1/4 cups (550 mL) uncooked quick oats
24 packets Pure Via sweetener
1/2 cup (125 mL) dried cranberries
1/4 cup (50 mL) raisins
1 teaspoon (5 mL) ground cinnamon
3 cups (750 mL) 2% milk
4 egg whites, beaten until foamy*
1/3 cup (75 mL) sugar-free syrup
1 Tablespoon (15 mL) butter, melted
1 Tablespoon (15 mL) vanilla
* Substitute 1/2 cup egg white product for the regular egg whites.
Preheat oven to 350°F (180°C). Spray an 8-inch square baking pan with cooking spray; set aside.
Nutritional information (per serving)
Combine oats, Pure Via, cranberries, raisins and cinnamon.
Add combined milk, egg whites, syrup, butter and vanilla. Stir into oats mixture; mix well. Pour into prepared pan.
Bake 55 to 60 minutes or until center is firm to the touch. Let cool slightly. Serve warm or at room temperature. Refrigerate any leftovers. To reheat, place one piece of baked oatmeal on a plate. Microwave on HIGH 30 to 45 seconds. (Microwave ovens vary. Time is approximate.)
Calories 212; Protein 8g; Carbohydrates 35g; Fat 5g; Cholesterol 11mg; Sodium 85mg
Starch – 1; Fruit – 3/4
Calorie Reduction: 42%
Carbohydrate Reduction: 46%