I've been working on a recipie for baked oatmeal, heart healthy, breakfast snack, no white flour and no sugar. I'm hoping to make it a little more cake-like or muffin like in consistency. Current version is very dense and and a little pasty. I have a small amount of whole wheat flour and a few eggs. I am wondering what the increase or decrease in either of these ingredients would affect it. Any other thoughts would be appreciated. oatmeal, milk, eggs, whole wheat flour, dates, shredded carrot, cinnamin, splenda, nuts, yogourt, bake soda, bake powder, salt.
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7/21/09 at 5:43pm