Breakfast Oatmeal Custard

Low calorie, low fat, filling breakfast custard that you can make-ahead for the week. 60 minutes prep time is because the steel cut oats take so long to cook. I usually place two bars in a bowl, microwave them for about 2 minutes, break them up with a spoon and top with vanilla soy milk, but I'm sure it would be equally good with cream, regular milk or perhaps even yogurt. I especially like it because it provides protein and carb in one bowl.

• Ready In: 2 hrs
• Serves: 5
• Yields: 10 Bars

Ingredients

• 3 1⁄2 cups water
• 1  cup steel cut oats (McCann's)
• 3  cups egg substitute (Regular Egg Beaters)
• 1  medium banana, Mashed
• 1  cup blueberries, Washed, stems removed
• 1  tablespoon vanilla
• 1  cup Splenda granular
•  cinnamon
•  ginger
•  nutmeg

Directions

1. Bring water to a boil in a medium to large sauce pan.
2. Add Oats, stirring while boiling until water becomes cloudy and a little thickened.
3. Reduce heat to low and simmer, stirring once or twice, for 30 - 45 minutes.
4. Let oatmeal cool to room temperature.
5. Preheat oven to 350 degrees.
6. Add remaining ingredients to pot.
7. Stir well to ensure all ingredients are evenly distributed.
8. Spray a 9 x 12 pan with non-stick cooking spray.
9. Pour ingredients of pot into sprayed baking pan.
10. Bake in pre-heated oven for 45 minutes to one hour, or until the top of the custard is firm to the touch.
11. Turn off the oven and let the "custard" cool in the pan - this lets the last of liquid thicken up.
12. Once cool enough to handle, slice the custard into 10 even pieces.