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This is a wonderful dish, especially if you have a houseful of guests over the holidays.

  • 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 raisins or dried cranberries (craisins)
  • 1/2 Cup chopped walnuts
  • 1 tsp. CINNAMON
  • 1/2 tsp. salt
  • 3 1/3 Cups skim milk
  • 4 egg whites, lightly beaten
  • 1 tsp. vegetable oil
  • milk, yogurt and fruit (optional)

Preheat oven to 350°. Spray an 8-inch glass baking dish with cooking spray. In a large bowl, combine oats, sugar, raisins, walnuts, CINNAMON and salt. Mix well. In a medium bowl, combine milk, egg whites, oil and VANILLA and mix well. Add the wet ingredients to the dry ingredients and mix until well blended. Pour into the baking dish. Bake at 350° for 55-60 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 the refrigerator.

Prep. time: 15 minutes
Cooking time: 55-60 minutes
Serves: 6-8

China Tung Hing Cinnamon Ground .8 oz. 1/4 cup jar
Single Strength Vanilla 4 oz. Bottle

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