2 1/4 cups Quick cooking oats OR 2 3/4 cups old-fashioned oats -- uncooked
2/3 cup firmly packed brown sugar
3/4 cup raisins or Craisins
1 teaspoon ground cinnamon
1/2 teaspoon salt -- optional
3 1/3 cups skim milk
4 egg whites (or 1/2 cup egg substitute) -- lightly beaten
1 tablespoon vegetable oil
1 tablespoon vanilla
fat free milk or nonfat yogurt and fruit -- optional

Heat oven to 350 degrees. Spray 8-inch glass baking dish with cooking spray.

In large bowl, combine oats, sugar, raisins, cinnamon and salt; mix well. In medium bowl, combine milk, egg whites, oil and vanilla; mix well. Add to dry ingredients; ix until well blended. Pour into baking dish.

Bake 55 to 60 minutes or until center is set and firm to the touch. Cool slightly.

Serve topped with milk or yogurt and fruit, if desired. Store leftover oatmeal tightly covered in refrigerator.

NOTE: Several posters commented that they either replaced the vegetable oil with applesauce or left it out altogether, with great results.

Stacy's Notes - Made this April 2003. I used old-fashioned oats, craisins, egg beaters, and 1/2 Tablespoon vegetable oil. Baked for 55 minutes. This was good, but very dense and almost more like a dessert than breakfast. I liked it, but I don't think Tim would eat it (made it while he was out of town). :)