For someone that isn’t crazy about eggs, I sure do love breakfast. French toast, pancakes, waffles, scones, muffins, carbs, carbs, carbs! From everything I have read though, it appears that oatmeal is a good carb. Shape magazine recommends that we eat nutrient-dense carbs with at least two to three grams of fiber per 100 calories since our bodies break down fiber more slowly, keeping us feeling full for longer. You can replace the sugar in this recipe with Splenda brown sugar and still have the same great taste.
This is delicious served with fresh fruit!
- 2 c. old-fashioned oats
- 2 tbsp. unsalted butter, melted
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ½ tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1½ c. low-fat milk
- 1 c. low-fat vanilla yogurt
- ½ c. Eggbeaters (or 2 beaten eggs)
- ⅔ c. brown sugar, divided
- Spray a 8-inch square baking dish with non-stick cooking spray, set aside. Preheat oven to 350°F.
- In a medium bowl mix the melted butter, baking powder, baking soda, salt, cinnamon, vanilla extract, milk, yogurt, eggs, and ⅓ c. brown sugar. Add oats and stir to combine. Pour into the prepared baking dish. Bake for 40 to 45 minutes or until cooked through. The oatmeal should still be moist, but not soupy.
- Remove from oven and set it to broil. Sprinkle evenly with remaining ⅓ c. brown sugar and place under the broiler and broil for 2 to 3 minutes or until the sugar is caramelized.
- Remove from oven and let stand a few minutes to allow the sugar to harden. Cut into squares and serve with fresh berries.
Remove oatmeal from oven and spoon the baked oatmeal into individual ramekins. Divide brown sugar between ramekins, sprinkling on top. Place under broiler and broil for 2 to 3 minutes or until the sugar is caramelized.
Remove from oven and let stand a few minutes to allow the sugar to harden.
Serve warm with fresh berries.