You CAN Take It With You
As long as we're talking about oatmeal.
I've been kind of obsessed with oatmeal lately. I eat big bowls of it, strewn with tiny Maine blueberries and laced with cinnamon and nutmeg. Breakfast, lunch, dinner. Enormous steaming spoonfuls of oatmeal on a chilly afternoon? Perfect. (Mom, who was required to eat oatmeal as a girl and now hates it with a violent magenta passion, is probably quite perplexed.)
It's not all that portable, though, so when you want oatmeal to go, try mixing up a batch of these. They're quick to make and wonderful hot or cooled. I'm partial to the pumpkin variation, but the basic applesauce-based recipe is really very good -- like an oatmeal brownie without the chocolate. (That probably doesn't make a lot of sense.)
Adapted from the Weight Watchers message boards
Makes one 8x8 pan.
2 c. rolled oats (quick-cooking will work)
1.5 tsp. baking powder
0.5 tsp. salt
1.5 T. cinnamon
2 dashes nutmeg
1 c. skim milk
1 tsp. vanilla
0.5 c. unsweetened applesauce
0.25 c. Splenda baking blend
Heat the oven to 350 and spray an 8x8 pan with baking spray (the kind with flour). Mix the dry ingredients in one bowl and the wet ones in another; combine. Pour the mixture into the pan and bake 35-45 minutes. I find 40 minutes is usually about right.
* Pumpkin variation -- replace the applesauce with canned pumpkin and add several dashes ground ginger and one dash cloves.
* The bars have a crumbly texture when hot. After cooling, they will be a little sticky.