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.