2 cups oats (old fashioned or quick)
1 2/3 cups unbleached all-purpose flour
1 cup whole-wheat flour
1 cup firmly packed brown sugar
1 tablespoon baking powder
1 teaspoon salt (optional)
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 cups fat-free milk
½ cup egg substitute (equal to 2 eggs)
½ cup canola oil
2 cups fresh or frozen blueberries
2 tablespoons firmly packed brown sugar and ¼ teaspoon ground cinnamon
Preheat oven to 375 degrees.
Combine the first eight ingredients in a large bowl.
Mix milk, egg, and oil in a small bowl. Add to the dry ingredients and mix just until moistened. Add blueberries. Pour into a 9-inch by 13-inch baking pan that has been sprayed with nonstick cooking spray.
Bake for 35-40 minutes or until golden brown.
Variations: Make half of this recipe and bake in a 9-inch by 9-inch baking pan for 25-30 minutes.
Blueberry Muffins- For muffins, bake at 425 degrees for 15-20 minutes. The full recipe makes about 24 muffins.
Makes 24 servings
1 1/2 starch
Total Fat 5g
Saturated Fat 0g
Total Carbohydrate 24g
Dietary Fiber 2g