• 2 Cup(s) all-purpose flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 2 Tablespoon(s) heat-stable sugar substitute equal to 1/4 cup sugar
  • 1 Teaspoon(s) Baking Powder
  • 1/2 Teaspoon(s) Baking Soda
  • 1/4 Teaspoon(s) salt (optional)
  • 3/4 Cup(s) fat-free milk
  • 3/4 Cup(s) egg substitute or 3 whole eggs
  • 1/3 Cup(s) Tropicana Pure Premium® orange juice or Dole® 100% orange juice
  • 1/4 Cup(s) vegetable oil
  • 1 Tablespoon(s) Grated Orange Peel
  • 1/2 Cup(s) chopped cranberries, fresh or frozen (thawed)
  • 1/4 Cup(s) chopped nuts (optional)

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Cooking Instructions

Heat oven to 350°F. Grease and flour 9 x 5-inch loaf pan. In large bowl, combine flour, oats, sweetener or sugar, baking powder, baking soda and salt; mix well. In medium bowl, combine milk, egg substitute, orange juice, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Stir in cranberries and nuts. Pour batter into pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.


To toast nuts for extra flavor, spread evenly in shallow baking pan. Bake at 350°F for 5 to 7 minutes or until light golden brown, stirring occasionally. Cool completely before using.


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