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Here's my tried-and-true baked oatmeal. I think I just made it e-ven better! LOL! Here it is: "We just LOVE this for breakfast and snacks! It's good warm or cold. It's easy to wrap in wax paper and eat while you're on-the-move~ Carol's Core Baked Oatmeal Servings: 4 Mix together: 1 cup oat bran 1 cup oatmeal, quick or instant (mine's "toasted" from Safeway) 1 1/2 tsp. baking powder (I like Rumford, or any non-aluminum brand) 1 tsp. baking soda Pinch of salt Blend together: 1 egg [used 2 eggs] 1 cup FF evaporated milk (you can use skim milk, although I think FF evaporated is The Secret Ingredient! )[only had plain FF milk] 1/2 cup FF plain yogurt [replaced with FF ricotta cheese] 1/2 cup applesauce, unsweetened (I use the pre-portioned containers) 1 1/2 tsp. vanilla extract 1 tsp. cinammon 1 tsp. Pumpkin Pie spice (rounded) 1/2 tsp. nutmeg, (preferably freshly ground) 3 Splenda packets [ 2 Splenda packets + 1/8th C. fructose] Preheat oven to 350 degrees (mine's convection). Line 8X8" pan with Reynold's non-stick aluminum foil. (No spray required, then. For spray I like "Mazola: Canola and Sunflower Oil Spray") Combine first set of dry ingredients. Blend second set of wet ingredients. Add wet ingredients to dry, stir, and scrape into pan quickly and put into preheated oven immediately. Cook for 25 minutes or longer, until top is golden brown and sides begin to pull away from the edge of the pan. Cool for a few minutes before turning out onto a cooling rack. Divide into 4 servings. Serve hot or cold (or "toasted"). Optional: You can add nuts and dried fruits (i.e. raisins or craisins), and count the additional points. [For Flex: Points for 1 serving baked oatmeal: 4.4 w/ FF evaporated milk; 3.9 w/skim or 1% milk~ pointed for me by Paris~ Thanks, Paris.] " ---------------------- This tastes like COFFEE CAKE?!!! I haven't made it in awhile. Have my tastebuds changed again?! .