Ingredients
6 C. cooking oats / oatmeal
3 eggs
1/2 C. splenda brown sugar
4 C. milk
4 C. water
2 Tbsp. Cinnamon
2 Tbsp. Nutmeg
3 Tbsp. butter
Fruit (We love 3-4 fresh peaches when in season sliced over the top)
Milk / cream
Preparation
Pre heat oven to 400 degrees. Prepare a cake pan 13 x 9 with butter and set aside Measure oats and place dry and uncooked in buttered cake pan. In medium sauce pan, heat water and milk over medium heat. Meanwhile, wisk eggs, Splenda brown sugar, vanilla, cinnamon and nutmeg in a large bowl until well blended. Check water/milk, removing from heat when very warm, but before boiling stage. Slowly add all the heated liquid mixture to egg mixture with wisk, tempering the eggs so they dont scramble. Once combined, “float” liquid over dry oatmeal. The oats should be completely covered under liquid with approx 1/2 inch of liquid covering the top of the oatmeal. Place in oven at 400 degrees and cook for 40-50 minutues, until all liquid is absorbed and top is lightly browned. Cool for 1/2 hour. Slice oatmeal into squares and place in serving bowl. Top with your choice of fresh fruit and add cream/milk to your desired taste. You can also sprinkle extra sugar on the top as desired. Serve and enjoy. Leftovers can be kept in the fridge and re-heated or consumed cold with milk.
