This is a dish that I make often in fall and winter. It’s great for a brunch with guests or for a family. You can easily wrap the servings in plastic wrap and grab and go throughout the week or enjoy immediately. We have eaten it cold and warm, and both are very tasty.
2 1/4 cup quick cooking oats or 2 3/4 old fashioned oats,uncooked
2/3 c. brown sugar
3/4 c. dried cranberries
1 tsp. cinnamon
1/2 tsp. salt
3 1/3 cups skim milk
4 egg whites, lightly beaten
2 TBSP. ground flax seed
1 tsp. vanilla
Preheat oven to 350. Spray a 8×8 baking dish with non stick cooking spray.
In a large bowl, combine oats, sugar, cranberries, cinnamon, salt and flax seed. In a medium bowl combine the beaten egg whites, milk and vanilla.
Add the wet ingredients to the dry and mix until moistened. Pour into the baking dish.(Mixture will be very runny)
Bake for 55-60 minutes. Cool completely if your going to wrap them individually or enjoy hot after they cool slightly.
Store in the refrigerator.
Options: either eat them as is or you could top them with addition fruit, yogurt or milk.