Cinnamon Oatmeal Breakfast Pudding
Yield
4 servingsPrep
5 minCook
5 minReady
12 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
water
|
|
¼ | teaspoon |
salt
|
|
4 | large |
eggs
|
|
¼ | cup |
milk, 2%
|
* |
½ | teaspoon |
cinnamon
|
|
½ | teaspoon |
vanilla extract
|
|
1 ¼ | cups |
oats, quick cooking
not instant |
|
1 ⅓ | cups |
milk, 2%
|
* |
¼ | cup |
cranberries, dried
or raisins (optional) |
* |
4 | teaspoons |
granulated sugar replacement
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
water
|
|
1.3 | ml |
salt
|
|
4 | large |
eggs
|
|
59 | ml |
milk, 2%
|
* |
2.5 | ml |
cinnamon
|
|
2.5 | ml |
vanilla extract
|
|
296 | ml |
oats, quick cooking
not instant |
|
315 | ml |
milk, 2%
|
* |
59 | ml |
cranberries, dried
or raisins (optional) |
* |
2E+1 | ml |
granulated sugar replacement
|
* |
Directions
Bring water and salt to boil in medium saucepan over high heat.
Whisk together eggs, ¼ cup (50 mL) milk, cinnamon and vanilla in medium bowl; stir into boiling water.
Reduce heat to medium-low.
Stir in oats.
Simmer until desired consistency, about 5 to 6 minutes, stirring occasionally.
Spoon into bowls; top each serving with milk, cranberries and sugar.