I've been making this recipe for years - I saw it originally on the Cooking Light board. It's quite healthy and reheats wonderfully. It has lots of whole grains, calcium, and protein and makes a great breakfast. I like to put vanilla yogurt on top (Stoneyfield is my favorite). If you want a little something extra with the yogurt, a dusting of brown sugar, a drizzle of maple syrup, or a sprinkle of chopped nuts will take it over the top.
I never use raisins: I use Craisins or frozen blueberries.
2 1/4 cups Quick cooking oats, uncooked or 2 3/4 cups Old Fashioned oats, uncooked
2/3 cup firmly packed brown sugar
3/4 cup raisins or Craisins
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 1/3 cups skim milk
4 egg whites -- lightly beaten (or 1/2 cup egg substitute)
1 tablespoon vegetable oil
1 tablespoon vanilla
fat free milk or nonfat yogurt and fruit -- optional
Heat oven to 350 degrees. Spray 8-inch baking dish with cooking spray. In large bowl, combine oats, sugar, raisins, 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 baking dish. Bake 55 to 60 minutes or until center is set and firm to the touch. Cool slightly. Serve topped with milk or yogurt and fruit, if desired. Store leftover oatmeal tightly covered in refrigerator.
Serves 8. Per serving: 133 Calories (kcal); 2g Total Fat; (12% calories from fat); 5g Protein; 24g Carbohydrate; 2mg Cholesterol; 220mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates