Ingredients
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1/2 cup old fashioned oats
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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3 tablespoons brown sugar or 3 tablespoons Splenda sugar substitute
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1 -2 tablespoon chocolate chips
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1 tablespoon chopped nuts
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1/4 cup skim milk (See note about water or milk combo)
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1/4 cup water
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1 tablespoon Egg Beaters egg substitute
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1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Grease well an individual sized oven-proof dish/ramekin (at least 12 oz, this will bubble a bit).
- In a small bowl, combine first 5 ingredients (oats through chocolate chips, plus nuts if you're using them).
- In a separate bowl, combine remaining wet ingredients (milk through vanilla).
- Mix together wet and dry ingredients. Pour into baking dish.
- Bake 30-40 minutes or until top is crispy and oatmeal is relatively firm (quick-oats will firm up more than old-fashioned). Let cool 5-10 minutes.
- NOTE: Alternately, all milk can be used, but this may make the oatmeal a little looser in consistency, since oats absorb water a little better than milk. If you choose to use all milk, quick oats may be a better choice :).
- Also, If you want a larger serving size, use 3/4 cup oats and increase water to 1/2 cup.