1/1 Photo of Apple 'n' Oats Breakfast Pudding
Mrs. Doeinck's Note:
This is a delicious way to start the day. This is a low GI recipe so great for those trying to eat healthy or for diabetics. I love to use braeburn apples but you can use any baking apple you like.
My Private Note
Units: US | Metric
- 2 cups nonfat milk
- 3 tablespoons brown sugar
- 1 tablespoon reduced fat margarine or 1 tablespoon light butter
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 medium baking apple (peeled, cored, and diced)
- 1 cup rolled oats (not quick oats)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cream (optional)
- 1Preheat oven to 350. Lightly coat a 1 quart baking dish with oil spray.
- 2Combine the milk, sugar, margarine or butter, cinnamon, and salt in a 2 quart saucepan. Cook, stirring constantly, over high heat for 4 minutes to scald the milk.
- 3Add the apple and the oats. Continue cooking on high for 1 minuted. Remove from heat and stir in the vanilla.
- 4Pour the mixture into the prepared baking dish. Bake for 15 minutes.
- 5Remove from the oven, stir thoroughly. Sprinkle the top with nutmeg. Return to the oven and bake for 15 more minutes.
- 6Serve warm with cream, if desired.
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Nutritional Facts for Apple 'n' Oats Breakfast Pudding
Serving Size: 1 (138 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 194.1
- Calories from Fat 27
- Total Fat 3.0 g
- Saturated Fat 0.6 g
- Cholesterol 2.4 mg
- Sodium 176.2 mg
- Total Carbohydrate 34.6 g
- Dietary Fiber 2.9 g
- Sugars 20.2 g
- Protein 7.5 g