2010 Baked Blueberry & Peach Oatmeal

By boandozzy

1 serving (calculated without additional milk) equals 277 calories, 11 g fat (1 g saturated fat), 24 mg cholesterol, 263 mg sodium, 38 g carbohydrate, 3 g fiber, 8 g protein.

Diabetic Exchanges: 2 starch, 2 fat, 1/2 fruit.

Originally published as Baked Blueberry & Peach Oatmeal in Healthy Cooking April/May 2009, p33

Ingredients

• 3 cups old-fashioned oats
• 1/2 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 egg whites
• 1 egg
• 1-1/4 cups fat-free milk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 can (15 ounces) sliced peaches in juice, drained and chopped
• 1 cup fresh or frozen blueberries
• 1/3 cup chopped walnuts
• Additional fat-free milk, optional

Preparation

Step 1

In a large bowl, combine the oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.

Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned and a thermometer reads 160°. Serve with additional milk if desired. Yield: 9 servings.