Name: Chocolate Chip Cookie Baked Oatmeal
Yield: 4 servings
Ingredients: 1/2 cup old fashioned oats; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3 tablespoons brown sugar or 3 tablespoons Splenda sugar substitute; 1 -2 tablespoon chocolate chips; 1 tablespoon chopped nuts (optional); 1/4 cup skim milk (See note about water or milk combo); 1/4 cup water; 1 tablespoon Egg Beaters egg substitute; 1 teaspoon vanilla

Servings: 4 persons

1/2 cup old fashioned oats
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons brown sugar or 3 tablespoons Splenda sugar substitute
1 -2 tablespoon chocolate chips
1 tablespoon chopped nuts (optional)
1/4 cup skim milk (See note about water or milk combo)
1/4 cup water
1 tablespoon Egg Beaters egg substitute
1 teaspoon vanilla

1
Preheat oven to 350 degrees. Grease well an individual sized oven-proof dish/ramekin (at least 12 oz, this will bubble a bit).
2
In a small bowl, combine first 5 ingredients (oats through chocolate chips, plus nuts if you're using them).
3
In a separate bowl, combine remaining wet ingredients (milk through vanilla).
4
Mix together wet and dry ingredients. Pour into baking dish.
5
Bake 30-40 minutes or until top is crispy and oatmeal is relatively firm (quick-oats will firm up more than old-fashioned). Let cool 5-10 minutes.
6
NOTE: Alternately, all milk can be used, but this may make the oatmeal a little looser in consistency, since oats absorb water a little better than milk. If you choose to use all milk, quick oats may be a better choice :).
7
Also, If you want a larger serving size, use 3/4 cup oats and increase water to 1/2 cup.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chocolate Chip Cookie Baked Oatmeal

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