Quick Fruit and Oat Breakfast Bake
Cook Time : 20 minutes
Servings : 6
A heart healthy diet should include whole grains, fresh fruits and vegetables, low fat dairy, lean protein and legumes, and should limit fat, saturated fat and cholesterol and sodium. This recipe per 1 serving provides at least 1g soluble fiber. See nutritionals below.
- 3 cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 2 Tablespoon(s) brown sugar, divided
- 1 Teaspoon(s) baking powder
- 1 Teaspoon(s) ground cinnamon
- 1/8 Teaspoon(s) salt
- 1 Cup(s) nonfat milk
- 1 Teaspoon(s) vanilla extract
- 2 egg whites, beaten
- 6 tablespoon(s) finely chopped apple or pear with peel, blueberries, raspberries or blackberries
Heat oven to 350°F. In large bowl, stir together oats, brown sugar, baking powder, cinnamon and salt. Combine well. In separate bowl stir together milk, vanilla and egg whites. Add to oat mixture. Stir to combine well. Let stand about 5 minutes until liquid is absorbed. Coat 6 muffin pan cups with nonstick spray. Portion oat mixture evenly into cups. Top each with 1 tablespoon desired fruit, pressing lightly. Bake 20 minutes or just until firm. Let stand in pan on wire rack 5 minutes. Serve warm or at room temperature. Refrigerate or freeze leftovers. Reheat in microwave oven on High 30 seconds to 1 minute or until heated as desired.
Overnight version: Prepare as directed, but do not add fruit. Cover and refrigerate overnight. Remove from refrigerator; top with fruit. Bake 20 to 25 minutes or just until firm and heated through.