"The belly rules the mind."--Spanish Proverb

Oatmeal Bake Recipe

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This recipe for Oatmeal Bake, by , is from The Barrette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Getreu

Category:
Category:

Ingredients:  
Ingredients:  
Dry
2-1/4 cup quick oats or 2-2/3 Old fashioned oats
2/3 cup packed brown sugar (you can substitute with brown sugar splenda)
3/4 cup chopped nuts
3/4 cup dried cranberries or raisins (or both)
1 teaspoons ground cinnamon (I use at least 2 Tablespoons)
1/2 teaspoon salt
(additional cinnamon / nuts or raisin/cranberries optional)


Wet
4 egg whites, lightly beaten
3 1/3 cups fat-free milk
1 tsp veg. Oil
1 tsp vanilla extract

Directions:
Directions:
In two separate bowls combine dry ingredients together and wet ingredients together. Once combined, slowly add dry ingredients to wet. Batter will be liquid. Pour into 8 x 8 or 11 x 7 pan sprayed with cooking spray. Bake at 350 for 55 to 60 minutes. Let sit for a few minutes to completely firm up. Store in refrigerator. Keeps for 1 to 2 weeks.

Number Of Servings:
Number Of Servings:
Depends
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I decreased the amount of brown sugar. I also add orange peel. Batter will be completely liquid cut cooks up nicely. This appears to be a pretty healthy breakfast. I tried using fresh fruit and it messed up the batter. Use dried fruit only. Especially yummy with whipped cream on it!

 

 

 

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