Recipe: Baked Oatmeal

Baked Oatmeal

6 servings

Vegetable oil cooking spray
2-1/4 cups quick oats or 2-3/4 cupsold-fashioned rolled oats
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3-1/3 cups skim or non-fat milk
4 egg whites, slightly beaten, or1/2 cup egg substitute
1 tablespoon vegetable oil
1 tablespoon vanilla
Sugar-free syrup, non-fat yogurt (optional)

Heat oven to 350 degrees F. (175 degrees C.). Spray an 8-inch square glass-baking dish with vegetable oil spray.

In large bowl, combine oats, brown sugar, 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 prepared baking dish. Bake, uncovered, 55-60 minutes or until center is set and firm to the touch. Cool slightly before serving. Top with sugar-free syrup or non-fat yogurt, if desired. Store covered, in refrigerator for 2-3 days.

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Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.

This page created 1999

This page modified October 2006