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| Oatmeal Raspberry Crisp | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: Prep Time: 8 min. Cooking Time: 20 to 25 min. Difficulty: easy Serving Size: 10 |
PAM® ¼ cup olive oil ¼ cup Splenda® 1 tbsp. light maple syrup 1 tsp. vanilla extract 2 cups quick-cooking oats ½ tsp. baking powder 1 tsp. almond extract 1 cup raspberries (fresh or frozen) |
| Preparation: | |
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Total Calories: 138 Protein: 3 g (12 cal) Carbs: 18 g (72 cal) Fat: 6 g (54 cal) | |
| Instructions: | |
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1. Preheat oven to 325°F. 2. Spray a 9-inch cooking pan with PAM®. 3. In a medium-sized mixing bowl, combine oil, sugar, maple syrup, vanilla, oats, baking powder, almond extract, and raspberries. 4. Mix until well-blended. Pour into pan and press firmly into edges. 5. Bake for 20 to 25 minutes or until edges are browned. 6. Remove from oven and let cool for 10 minutes before serving. | |
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