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Menu of the Month
February is
the month to focus on being good to our hearts, and eating heart healthy oatmeal
is a great way to do that. Baked Oatmeal makes a tasty change to regular cooked
oatmeal but is still low in fat and sodium and a good source of
cholesterol-lowering fiber. Egg whites and cinnamon in this recipe produce a
moist texture and flavor reminiscent of bread pudding. The lengthy baking time
makes this dish a better fit for weekends but leftovers reheat very well in the
microwave for workday breakfasts. Serve Baked Oatmeal with additional milk or
yogurt and fruit if desired.
Baked Oatmeal
2 ¼ cups quick oats or 2 ¾ cups old-fashioned oats, uncooked
2/3 cup brown sugar
¾ cup raisins or dried cranberries
½ cup chopped walnuts
1 ½ teaspoons cinnamon
3 1/3 cups skim milk
4 egg whites, lightly beaten
1 teaspoon vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350ºF. Spray an 8-inch baking dish with cooking spray. In a
large bowl, combine oats, brown sugar, raisins, walnuts and cinnamon. In a
medium bowl, combine milk, egg whites, oil and vanilla and mix thoroughly. Add
the wet ingredients to the dry ingredients and stir until well blended.
Pour into prepared baking dish and bake for 55 to 60 minutes or until center is
set and firm. Cool slightly and serve topped with milk or yogurt and fruit, if
desired.
Store leftovers tightly covered in the refrigerator for up to four days. Freeze
for longer storage.
Makes 8 servings. Nutrition information per serving: 293 calories, 11g protein,
50g carbohydrate, 3.6g fiber, 7g fat, 90mg sodium.
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