Baked Oatmeal

Three days a week I get up at the crack of dawn and join the Redmond Masters Swim group for a good hard swim workout. The same 3 days, I come straight home and whip up some sort of oatmeal breakie (translation-breakfast). To me, swimming and hot oatmeal go hand in hand. Right now, I am loving Baked Oatmeal from Quaker Oats (thanks for sharing it, mom). It is hearty and delicious, particularly when you add chopped walnuts, raisins or berries on top. Also, this recipe makes great leftovers. Simply refrigerate and reheat. Give it a try, this may become your new favorite.


Recipe and photo courtesy of: QuakerOats.com

Ingredients:

2 cups Quick Quaker® Oats OR 2-1/4 cups Old Fashioned Quaker® Oats, uncooked
1/3 cup granulated sugar
3-1/3 cups fat-free milk
1/2 cup cup liquid egg substitute with yolk or 2 eggs, lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar

Preparation
Heat oven to 350º F. Spray 8-inch square glass baking dish with cooking spray.

In large bowl, combine oats and granulated sugar. In medium bowl, combine milk, egg substitute and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish.

Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack.

Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

Prep Time: 15 min
Cook Time Time: 40 min