Baked Honey Oatmeal with Raspberries and Pistachios Ingredients:1 cup rolled oats (not instant)2 Tbsp. creamed wildflower honey or maple syrup½ cup applesauce½ cup fat free milk, Almond or Soy milk½ cup fresh raspberries½ Tsp. vanilla extract¼ cup pistachios Direcetions:Preheat oven to 375 Combine all ingredients in a medium bowl. Spray a muffin tin with cooking oil. Fill the tin to the top with oats. It should make about six oatmeal cakes. Bake uncovered for 20 minutes. For a light crust, broil for an additional 3-5 minutes until lightly browned. Serve on it’s own or with fresh fruit or yogurt. To make Vegan, simply switch the Honey with Maple Syrup and use Almond or Soy Milk in place of real milk. Serves 3

Baked Honey Oatmeal with Raspberries and Pistachios

Ingredients:
1 cup rolled oats (not instant)
2 Tbsp. creamed wildflower honey or maple syrup
½ cup applesauce
½ cup fat free milk, Almond or Soy milk
½ cup fresh raspberries
½ Tsp. vanilla extract
¼ cup pistachios

Direcetions:
Preheat oven to 375

Combine all ingredients in a medium bowl.

Spray a muffin tin with cooking oil. Fill the tin to the top with oats. It should make about six oatmeal cakes. Bake uncovered for 20 minutes. For a light crust, broil for an additional 3-5 minutes until lightly browned.

Serve on it’s own or with fresh fruit or yogurt.

To make Vegan, simply switch the Honey with Maple Syrup and use Almond or Soy Milk in place of real milk.

Serves 3

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