Breakfast: Baked Oatmeal

Recipe from the American Institute for Cancer Research
http://www.aicr.org/ Recipe Corner


A creamy oatmeal brûlée with a crackling crust. It features dried fruits and nuts that are baked into thick and hearty oats. Serve some for breakfast, then reheat the rest in the microwave for dessert, topped with a small scoop of reduced-fat yogurt or vanilla ice cream.

1 3/4 cups low fat (1 %) milk
2 tsp. unsalted butter
1/8 tsp. salt
1 cup old-fashioned rolled oats
1/4 cup dried apricots
1/4 cup raisins
3 Tbsp. lightly packed brown sugar, divided
1/2 Golden Delicious apple, peeled and cored
3 Tbsp. chopped walnuts

Preheat the oven to 350 degrees.

In 2-quart microwaveable, oven proof casserole, heat milk and butter until milk steams, about 1-2 minutes. Mix in salt and oats and set aside.

Chop apricots. Mix apricots, raisins and 1 Tbsp. of the sugar into oats.
Shred apple into oats and mix to combine.

Bake oats, uncovered, for 15 minutes.
Stir, then top with remaining sugar and the nuts.
Bake 15 minutes longer, or until the oats are chewy.
Divide the oatmeal among four bowls.
Serve immediately.

Makes 4 Servings.

Per serving: 280 calories, 8 g total fat (2 g saturated fat), 45 g carbohydrate, 9 g protein,
4 g dietary fiber, 280 mg sodium.