Chocolate Chip Cookie Baked Oatmeal

• 1/2 cup old fashioned oats
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons brown sugar or 3 tablespoons Splenda sugar substitute
• 1 -2 tablespoon chocolate chips
• 1 tablespoon chopped nuts (optional)
• 1/4 cup skim milk (See note about water or milk combo)
• 1/4 cup water
• 1 tablespoon Egg Beaters egg substitute
• 1 teaspoon vanilla

1. Preheat oven to 350 degrees. Grease well an individual sized oven-proof dish/ramekin (at least 12 oz, this will bubble a bit).
2. In a small bowl, combine first 5 ingredients (oats through chocolate chips, plus nuts if you're using them).
3. In a separate bowl, combine remaining wet ingredients (milk through vanilla).
4. Mix together wet and dry ingredients. Pour into baking dish.
5. Bake 30-40 minutes or until top is crispy and oatmeal is relatively firm (quick-oats will firm up more than old-fashioned). Let cool 5-10 minutes.
6. NOTE: Alternately, all milk can be used, but this may make the oatmeal a little looser in consistency, since oats absorb water a little better than milk. If you choose to use all milk, quick oats may be a better choice :).
7. Also, If you want a larger serving size, use 3/4 cup oats and increase water to 1/2 cup.

oats, baking powder, salt, brown sugar, chocolate chips, nuts, milk, water, egg beaters, vanilla

Taken from www.food.com/recipe/chocolate-chip-cookie-baked-oatmeal-290731 (may not work)