Quaker Yogurt Oat Pops Recipes

Steps:

• In food processor, puree raspberries, 1/3 cup (75 mL) water, 2 tbsp (30 mL) honey, and lemon juice. Set aside.
• Reserve 1 tbsp (15 mL) oats; mix together remaining oats and honey, and yogurt.
• Spoon 2 tsp (10 mL) raspberry puree into each of 10 ice pop moulds. Divide yogurt mixture evenly among moulds; top evenly with remaining raspberry puree. Swirl together using butter knife or spoon.
• Sprinkle remaining oats evenly over top of each mould. Insert ice pop sticks into moulds; freeze for about 6 hours or until set.

Steps:

• Heat oven to 350 degrees F. Spray 8-inch square oven-safe baking dish with cooking spray.
• In large bowl, combine oats and granulated sugar.
• In medium bowl, combine milk, egg substitute and vanilla; mix well. Add to oat mixture; mix well. Pour into prepared baking dish.
• Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack.
• Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal.
• Return to oven; bake just until sugar melts, about 2 to 3 minutes.
• Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.