Prep 10 mins
Cook 35 mins
This is a modification of Zaar Baked Cranberry Oatmeal by Tish to see how my changes to make it more diabetic friendly change the stats on it.
- 709.77 ml skim milk
- 88.74 ml brown Sugar Twin
- 14.79 ml butter
- 9.85 ml ground cinnamon
- 354.88 ml old fashioned oats
- 236.59 ml peeled finely chopped apple
- 118.29 ml dried cranberries
- 118.29 ml coarsely pecans
- Preheat the oven to 350F degrees.
- Coat a 9 in square pan with nonstick spray.
- In a large saucepan, bring the milk, brown sugar, butter, and cinnamon to a boil.
- Meanwhile, in a large mixing bowl, mix together the oats, chopped apple, cranberries, and nuts; spread evenly into the prepared pan.
- When the milk mixture begins to boil, pour out evenly over the oatmeal mixture.
- Bake uncovered for 30-35 minutes, ore until the liquid has been absorbed and the oatmeal is tender.
- Cut the mixture into 6 servings, scooping each out into a cereal bowl.
- Garnish with a sliced apple (if desired) and serve with a pitcher of milk.
A wonderful combination of fruit and nuts. I scaled the recipe to serve 4 and used Splenda brown sugar blend. The milk was reconstituted powder milk. I will be making this again.
I liked this a lot. I used Irish Oatmeal, regular brown sugar, and alonds instead of pecans. Served warm with maple syrup. Cut the recipe to two servings and made in my toaster oven. Delicious and easy.
Not just diabetic friendly but very tasty! A real feel good breakfast! I made for 1 in a small casserole dish. Thanks!