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Oatmeal Brunch Casserole
Oatmeal Brunch Casserole
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From: Diabetic Living Magazine
Because they are full of soluble fiber, oats can help to moderate blood sugar levels by slowing digestion. They taste great combined with apples, cherries and walnuts in this hearty, 30-minute breakfast casserole.
- By: Diabetic Living Magazine
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- Nonstick cooking spray
- 1 cup fat-free milk
- 1½ teaspoons margarine or butter
- ½ cup regular rolled oats
- ½ cup chopped apple or pear
- 3 tablespoons dried tart cherries or golden raisins
- 2 tablespoons coarsely chopped walnuts, toasted (see Tip)
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 teaspoons brown sugar
Preparation
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Prep
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Ready In
- Lightly coat a 1-quart casserole with cooking spray; set aside. In a small saucepan, bring the milk and margarine to boiling. Slowly stir in oats. Stir in apple, dried cherries, walnuts, vanilla and salt. Cook and stir until bubbly. Cook and stir for 2 minutes more. Pour into the prepared casserole.
- Bake in a 350 degree oven for 10 minutes. Sprinkle with brown sugar. Bake about 5 minutes more or until bubbly around the edges. Cool slightly. If desired, serve the warm oatmeal with additional milk.
- Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
- Variation: For 4 servings, prepare as above, except use a 1½-quart casserole and a medium saucepan (in step 1).
- Serving size: 1 serving
- Per serving: 299 calories; 10 g fat(1 g sat); 5 g fiber; 45 g carbohydrates; 10 g protein; 2 mg cholesterol; 24 g sugars; 398 IU vitamin A; 3 mg vitamin C; 178 mg calcium; 1 mg iron; 248 mg sodium; 387 mg potassium
- Carbohydrate Servings: 3
- Exchanges: 1½ fat, 1½ starch, 1 fruit, ½ milk
