Tuesday, August 30, 2005

Who woulda thought - I like VANILLA yogurt

An added benefit of working out is I tend to eat healthier (oh sure, I made icecream sandwiches with the new soft-baked Chips Ahoy, but I used Dreyers Light and I only had one....and I still need to LIVE, don't I?). My current favorite breakfast is baked oatmeal. My mom found the recipe in a Quaker Oats ad and I have since adapted it to the following gem of textural goodness (I'm telling ya, the textures ROCK):


2-1/4 cups Quick Quaker® Oats or 2-3/4 cups Old Fashioned Quaker® Oats, uncooked
1/2 cup firmly packed brown sugar
1 cup raisins, dried cranberries, shredded carrot, chopped apple, chopped nuts, or any combination in between
1 teaspoon ground cinnamon (nutmeg, ginger, or whatever)
1/2 teaspoon salt (optional)
3-1/3 cups skim milk
4 egg whites, lightly beaten or 1/2 cup egg substitute (Kay uses 2 eggs – doesn’t like to waste…though now that I have been turned onto Papetti Egg Whites, I may start using that instead)
1 tablespoon vegetable oil
1 tablespoon vanilla
Fat-free milk or nonfat yogurt and fruit (optional) – my fave: Dannon Light & Fit vanilla

1. Heat oven to 350°F. Spray 8-inch glass baking dish with cooking spray.
2. 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.
3. Bake 55 to 60 minutes or until center is set and firm to the touch. Cool slightly
4. Serve topped with milk or yogurt and fruit, if desired. Store leftover oatmeal tightly covered in refrigerator

Servings: 8 SERVINGS

Currently, I'm serving a carrot, raisin, cranberry version but I'm also partial to THE banana- almond combo.

This is one of those breakfasts that "sticks to the ribs" in a good way AND it's healthy AND it's delicious.

Bon appetit!

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