Lyons Family Cookbook

Oatmeal Cranberry Breakfast Bake

3

cups

old-fashioned oats

1

cup

dried cranberries

3/4

cup

packed brown sugar

2

tsp

ground cinnamon

1

tsp

salt

4

egg whites, lightly beaten, or optionally 2 whole eggs

3

cups

fat-free milk (3/4 cup non-fat non-instant milk powder in 3 cups water)

1/4

cup

canola oil

1

Tbs

vanilla extract

Additional milk, optional

1

OAT MIXTURE: In a large bowl, combine the first five ingredients.

2

LIQUIDS: In a blender, mix together the egg whites, milk powder, water, oil and vanilla until well-blended. Pour over the oat mixture and stir just until moistened.

3

POUR entire mixture into a 13 x 9" baking dish coated with cooking spray. Bake at 350° for 50 minutes or until oats are tender and liquid is absorbed. Cut into bars. Serve in bowls with milk if desired. Yield: 12 servings.

Recommended to use cranberries infused with cherry, blueberry & pomegranate. Angela Higinbotham of Willis, California says: "I like to prepare this baked oatmeal on weekend mornings when I have a little extra time. Even guests who typically don't like oatmeal fill their bowls with this hearty version, flavored with dried cranberries, brown sugar and cinnamon." NUTRITIONAL FACTS: 1 piece (calculated without additional milk) equals 230 calories, 6g fat (1g saturated fat), 1mg cholesterol, 253mg sodium, 36g carbohydrate, 3g fiber, 7g protein.

Source

Source: Taste of Home 2011