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Baked Oatmeal II
I make oatmeal every day but get tired of having to stand over the stove for ten minutes while it cooks. This recipe is a great compromise! I used a 12 ounce can of reduced fat evaporated milk in place of skim and cut the brown sugar in half (it's still plenty sweet). It reheats very well, even after a couple of days, and is as filling as a bowl of regular oatmeal. Thanks!
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Reviewed On:
Feb. 10, 2005
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