3 cups old-fashioned oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
2 eggs
1-1/4 cups fat-free milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 can (15 ounces) sliced peaches in juice, drained and chopped (I used 1 lb. fresh peaches, skinned)
1 cup fresh or frozen blueberries
1/3 cup chopped walnuts
Additional fat-free milk, optional
In a large bowl, combine the oats, brown sugar, baking powder and salt.
Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes.
Stir in peaches and blueberries.
Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
Sprinkle with walnuts. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly browned and a thermometer reads 160°.
Serve with additional milk if desired or even whipped cream! Yield: 9 servings.
I halved this recipe and baked for 35 minutes in a 9" pie pan!
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