Recipe
Breakfast
Oatmeal Pudding
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ tbsp. Hy-Vee butter | ||
| ½ c. steel-cut oats | ||
| 2 c. boiling water | ||
| ½ c. Hy-Vee skim milk | ||
| 1 Hy-Vee large egg | ||
| ½ c. Hy-Vee dark brown sugar | ||
| ¼ tsp. Hy-Vee ground cinnamon |
Directions
- Melt butter over medium heat in a large saucepan. Stir in oats and cook, stirring frequently, for 2 minutes. Add boiling water and simmer, stirring occasionally, for 30 minutes or until the liquid is almost absorbed. Remove from heat and cool slightly.
- Whisk together milk, egg, brown sugar and cinnamon. Stir in oats. Pour into 4 lightly greased ramekins or custard cups.
- Bake at 350 degrees for 30 minutes or until golden brown and nearly set. Allow to stand for 10 minutes before serving.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 55mg
- Sodium: 60mg
- Total Carbohydrates: 42g
- Protein: 5g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 0%
0%
Iron 10%
0%
Calcium 8%
Recipe Source:
Hy-Vee HealthMarket, December 2008.