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Oatmeal Brunch Casserole
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.”
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
1Lightly 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.
2Bake 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).