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baked oatmeal

post #1 of 4
Thread Starter 
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.
post #2 of 4
Gosh, Stymie, that sounds like a tasty list of ingredients, but we'd need to see the proportions to answer your question.
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post #3 of 4
Thread Starter 

baked oatmeal

This is the recipie: any suggestions or comments would be appreciated. I'm eating South Beach diet, no sugar or white flour.

2 C skim milk (maybe it was just 1 C ??)
1 1/2 tsp bake powder
1/2 tsp bake soda
2C oatmeal (I processed it a bit and would do again)
2 eggs (ask a baker what a third egg would do)
1/2 C unsweetened apple sauce
1/4 C Splenda
2 Tbs honey (skip for stricter South Beach, may want to add more splenda)
1 tsp vanilla
1 Tbs cinnamin (could handle more)
1/2 C pack of chopped dates (could use apple chopped, raisin, mashed ripe banana, any dried fruip, peach chopped)
2/3 C oat bran (hot cereal)
large carrot, finely shred
8 oz fat free lite peach yogourt (Cub brand)
2 Tbs whole wheat flour (what would more do)
1/2 tsp salt
post #4 of 4
Have you thought about maybe beating an extra egg white til soft peaks form and folding it in? It seems like it might add lightness. Or a little bit of lemon juice to give the baking soda a bit more lift?

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