Baked Oatmeal - Breakfast of Champions

This is yet another favorite recipe round here in the Veggie Kitchen. It's kind of a busy week, parent teacher conferences, and I'm falling back on all the favorites to get me through. This one is my go-to breakfast for busy weeks because I can slice it, nuke it for a minute, slap some yogurt on top and eat. Breakfast start to finish in about 1 minute and thirty seconds. Works for me.

This is also a very forgiving recipe. Don't like cinnamon? Leave it out. Crazy for nutmeg - throw it in! Don't do skim milk, well then do whatever you prefer instead. Got Craisins kicking around - fantastic. Leave out the raisins. You get the idea.

The last thing I like about this recipe is the yield. 8 servings = 4 days of breakfasts for M. and myself and that equals less to worry about. And that works for me.

Baked Oatmeal
Quaker Oats Recipe
Serves 8

2 1/4 cups Quick cooking oats, uncooked
or 2 3/4 cups Old Fashioned oats, uncooked
2/3 cup firmly packed brown sugar
3/4 cup raisins or Craisins
1 teaspoon ground cinnamon
1/2 teaspoon salt -- optional
3 1/3 cups skim milk
4 egg whites -- lightly beaten
(or 1/2 cup egg substitute, or 2 eggs)
1 tablespoon vegetable oil
1 tablespoon vanilla
fat free milk or nonfat yogurt and fruit -- optional

Heat oven to 350 degrees. Spray 8-inch glass baking dish with cooking spray.

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; ix until well blended. Pour into baking dish.

Bake 55 to 60 minutes or until center is set and firm to the touch. Cool slightly.

Serve topped with milk or yogurt and fruit, if desired. Store leftover oatmeal tightly covered in refrigerator.