A nutritious portable breakfast or snack.
INGREDIENTS:
2 1/4 cups quick cooking rolled oats
3/4 cup firmly packed brown sugar
3/4 cup raisins
1 tbsp milled flax seed
1 tsp cinnamon
3 1/3 cups skim milk
4 egg whites (1/2 cup)
1 tbsp vegetable oil
1 tsp vanilla
METHOD:
Preheat oven to 350F. In a large bowl, combine oats, brown sugar, raisins, flax seed and cinnamon.
In medium bowl, whisk together milk, egg whites, oil and vanilla. Stir into dry ingredients. Mix well. Mixture will be very liquidy.
Pour into greased 8-inch square baking pan. Bake in preheated 350F oven for 60 minutes. Centre should be set and firm.
Cut into squares and serve warm or cold.
TIPS:
1. You could substitute the raisins with currants or diced dried apricots. However only choose one, do not use a mixture of them.
2. You could also add 2 tablespoons of organic raw cacao nibs (for added iron and magnesium) and omit the cinnamon.
3. Leftovers are great as a between-meal snack. This reminds me of bread pudding.
INGREDIENTS:
2 1/4 cups quick cooking rolled oats
3/4 cup firmly packed brown sugar
3/4 cup raisins
1 tbsp milled flax seed
1 tsp cinnamon
3 1/3 cups skim milk
4 egg whites (1/2 cup)
1 tbsp vegetable oil
1 tsp vanilla
METHOD:
Preheat oven to 350F. In a large bowl, combine oats, brown sugar, raisins, flax seed and cinnamon.
In medium bowl, whisk together milk, egg whites, oil and vanilla. Stir into dry ingredients. Mix well. Mixture will be very liquidy.
Pour into greased 8-inch square baking pan. Bake in preheated 350F oven for 60 minutes. Centre should be set and firm.
Cut into squares and serve warm or cold.
TIPS:
1. You could substitute the raisins with currants or diced dried apricots. However only choose one, do not use a mixture of them.
2. You could also add 2 tablespoons of organic raw cacao nibs (for added iron and magnesium) and omit the cinnamon.
3. Leftovers are great as a between-meal snack. This reminds me of bread pudding.
