adapted from Penzey's Baked Oatmeal
2 1/4 cups quick-cooking oats or 2 3/4 cups old fashioned oats, uncooked
2/3 cup firmly packed brown sugar
3/4 cup dried cranberries
1 teaspoon cinnamon
1/2 teaspoon salt
3 1/3 cups skim milk ( I used 2%)
4 egg whites, lightly beaten
1 teaspoon vegetable oil
1 teaspoon pure vanilla extract
1 Preheat oven to 350.
2 Spray an 8-inch glass baking dish with cooking spray.
3 In a large bowl combine oats, sugar, raisins, walnuts, cinnamon and salt. Mix well.
4 In a medium bowl, combine milk, egg whites, oil and vanilla and mix well.
5 Add the wet ingredients to the dry ingredients and mix until well blended.
6 Pour into a baking dish. Bake at 350 for 55-60 minutes or until firm to the touch. Cool slightly. Serve topped with milk, yogurt, fruit or enjoy plain. Store leftover oatmeal tightly covered in the fridge.