My past versions of oatmeal have been more bar like, where you can pick it up and nearly eat it like an energy bar. This version came out of a desire for a lower sugar version. It is held together in a somewhat custard like set, think like how bread pudding is held together. You can bake it, let it cool and refrigerate it for easy breakfast in the morning. A quarter of the pan heats up quickly in the microwave in just over a minute.
2 1/4 cups old fashioned oats
1/3 cup granulated sugar
3 1/3 cups light vanilla soy milk or non-fat dairy milk
1/2 cup liquid egg substitute (eg. Egg Beaters®)
2 tsp pure vanilla extract
Heat your oven to 350°. Spray a 8 inch baking pan with cooking spray, set aside.
In a large bowl mix the oats and sugar together.
In a medium bowl whisk the milk, eggs and vanilla together and then pour over the oats. Stir to combine, then pour into the prepared pan.
Bake for 45 minutes. Let cool a bit before serving or see above for directions on chilling.
Cut into 4 wedges and pop out. We had ours with a Tablespoon or so of pure maple syrup drizzled over each square (1/4 cup total).