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Baked Oatmeal Cups

A heart healthy diet should include whole grains, fresh fruits and vegetables, low fat dairy, lean protein and legumes, and should limit fat, saturated fat and cholesterol and sodium.

  • 4 cups Quaker® Oats (quick or old fashioned, uncooked)
  • 2 cups non-fat milk
  • 1 tablespoon vanilla
  • 1 tablespoon agave nectar or honey
  • 2 teaspoons ground cinnamon (optional)
  • 1 egg plus 1 egg white, beaten

Cooking Instructions

Heat oven to 350°F. Spray 12 medium muffin cups with cooking spray or line with nonstick paper baking cups, or baking cups sprayed with nonstick spray. Place oats in large bowl. In medium bowl, combine milk, vanilla, agave nectar, cinnamon, egg and egg white; blend well. Add to oats; stir to mix well. Let stand 5 minutes. Divide mixture evenly among muffin cups. Bake 15 to 20 minutes or just until set. Let stand 5 minutes on wire rack before removing from pan. Serve warm.

COOK NOTE:

To freeze leftover oatmeal cups, place in freezer bag; seal securely. Freeze up to 2 months. To reheat in microwave, place one oatmeal cup on microwave-safe plate. Microwave on high in 10 second intervals or until heated through.


RATINGS & REVIEWS


Baked Oatmeal Cups is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Tasty and filling These go perfect with a cup of yogurt in the morning. They're not very sweet, which I liked, and they are filling and easy to throw in a lunch box. Super convenient! If you use paper baking liners they turn out more like a traditional baked oatmeal, that is a bit softer or creamier towards the bottom. If you just oil the muffin tins they have nice crispy edges all around.
Date published: 2017-01-24
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