Sunday, August 14, 2011

Toffee Nut Cheesecake Baked Oatmeal

1/2 oats (I used Rogers Porridge Oats)
dash of salt
1/8 teaspoon baking powder
1 cup of water
splash of vanilla
2 Tablespoons of Sugar Free English Toffee syrup

8 almonds, sliced
1/2 Tablespoon Skor bits
1 Tablespoon Light Cream cheese


Mix the above in a sprayed oven-proof bowl. Drop cream cheese directly into baking dish along with oatmeal. Sprinkle with chopped nuts & toffee bits.

Bake at 350 for 30 minutes.

Calories: 280
Carbs: 40g
Fat: 10g
Protein: 12g

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