Another recipe from our local newspaper this morning - don't know the origin of this one because I threw the rest of the paper away! It's heart healthy besides!

They called it "Kid-Friendly Oatmeal" but I liked it as Warm Baked Autumn Oatmeal. We have an annual July 4th get-together and always have something like this on the brunch table. Would also be great for the holidays on a breakfast buffet table.

WARM BAKED AUTUMN OATMEAL

1 3/4 Cups water
1 Cup old-fashioned rolled oats
2/3 cup 1% milk
1 (4-0z.) carton egg substitute
3 Tbsp. brown sugar
1 tsp. baking powder
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/3 cup dried fruit bits (raisins, dates, cherries, etc)
Toasted pecans, chopped, optional
Nonfat Vanilla yogurt, optional

Preheat oven to 350 degrees. Spray an 8 X 8 square pan with nonstick spray coating, set aside.

Place water in medium saucepan and bring to a boil. Stir in oats and simmer, uncovered for 5 minutes, stirring occasionally.

In a small bowl, whisk together milk and egg subtitute; set aside.

Add brown sugar, baking powder, cinnamon, nutmeg and salt to oats; stir well. Blend in milk mixture and dried fruit bits. Pour into baking dish.

Bake uncovered, 30 to 35 minutes or until center or just set. Allow to cool 15-25 minutes before serving.

Spoon into individual serving dishes and garnish with dollop of the vanilla yogurt, topped with toasted pecans - optional serving choice.

June