My new favorite breakfast:

OATMEAL CUSTARD

This recipe is a modification of a winner of the Quaker®Silver Plate recipe contest. Egg substitute replaces whole eggs, and skim milk keeps saturated fat content low. Source: What’s For Breakfast, by Donna Roy, MS,RD & Kathleen Flores, MS,RD, ©1994, Appletree Press, Inc.

2-3/4 cup water
1 cup uncooked rolled oats
1/2 cup egg substitute, thawed
1/4 cup sugar (I used Splenda for Baking)
1-1/3 cups skim milk (I used unsweetened Almond Milk)
1/2 tsp vanilla extract
1/8 tsp salt
1/3 cup dried fruit (your choice) (I omitted)
1/2 tsp cinnamon
Vegetable cooking spray

Boil water in covered saucepan. Stir in oats. Return to a boil, reduce heat and continue to boil. Cook uncovered for about one minute, stirring occasionally. Remove from heat. Cover and set aside.

In large bowl, mix next five ingredients. Add cooked oatmeal, dried fruit and cinnamon to egg mixture and mix well. Pour into 8-inch square pan, coated with vegetable cooking spray. Place in larger pan of hot water. Bake in 350ºF. oven for one hour, or until set. Makes 4 servings.

Per Serving (without fruit): 156 Calories; 2g Fat; 7g Protein; 30 g Carb; 3g Fiber; 90mg Sodium; 0mg Cholesterol; 0g Sat. Fat..

*The way I made it, the nutritional value gave me a breakfast with a WW points value of 2 points per serving.