Cinnamon Oatmeal Breakfast Pudding
.
Yield
4 servingsPrep
5 minCook
5 minReady
12 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
milk, 2%
|
* |
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
oats, quick cooking
not instant |
|
| 1 ⅓ | cups |
milk, 2%
|
* |
| ¼ | cup |
cranberries, dried
or raisins (optional) |
*
|
| 4 | teaspoons |
granulated sugar replacement
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
|
|
| 1.3 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 59 | ml |
milk, 2%
|
* |
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
vanilla extract
|
|
| 296 | ml |
oats, quick cooking
not instant |
|
| 315 | ml |
milk, 2%
|
* |
| 59 | ml |
cranberries, dried
or raisins (optional) |
*
|
| 2E+1 | ml |
granulated sugar replacement
|
* |
Directions
Bring water and salt to boil in medium saucepan over high heat.
Whisk together eggs, ¼ cup (50 mL) milk, cinnamon and vanilla in medium bowl; stir into boiling water.
Reduce heat to medium-low.
Stir in oats.
Simmer until desired consistency, about 5 to 6 minutes, stirring occasionally.
Spoon into bowls; top each serving with milk, cranberries and sugar.
