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1 3/4 cup water

1       cup old-fashioned rolled oats

2/3   cup 1 percent milk

1      (4-ounce) carton egg substitute

3      tablespoons brown sugar

1      teaspoon baking powder

3/4   teaspoon ground cinnamon

1/4   teaspoon ground nutmeg

1/4   teaspoon salt

1/3   cup dried fruit bits

        Nonfat vanilla-flavored yogurt (optional)

        Chopped, toasted pecans (optional)



Preheat oven to 350 F. Spray an 8×8-inch baking dish with nonstick spray coating. Set aside.


Place water in medium saucepan and bring to a boil. Stir in oats and simmer, uncovered, for 5 minutes, stirring occasionally.


In a small bowl, whisk together milk and egg substitute; set aside.


Add brown sugar, baking powder, cinnamon, nutmeg and salt to oats. Stir well. Blend in milk mixture and dried fruit bits. Pour into prepared dish.


Bake, uncovered, 30 to 35 minutes or until center is just set. Allow to cool 15 to 25 minutes before serving. Spoon into individual serving dishes. If desired, dollop each with about a tablespoon of nonfat vanilla yogurt, then sprinkle with chopped, toasted pecans. Makes 6 servings.


PER SERVING (no yogurt or pecans): Calories 105 (10% fat) Fat 1 g (No sat) Cholesterol 1 mg Sodium 218 mg Fiber 2 g Carbohydrates 19 g Protein 5 g


Comments on: "BAKED AUTUMN OATMEAL" (1)

  1. Oh MJ this sounds great! I’m going to have to give it a try 🙂

    Thanks for sharing it 🙂

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