BAKED OATMEAL BREAKFAST CAKE

2 ounces raw almond

slivers

2 cups rolled oats 2 ounces dried apricots,

quartered

1 teaspoon baking powder ¼ teaspoon salt

1 egg

2 cups skim milk

¼ cup dark brown sugar ¼ cup unsweetened

applesauce

1 teaspoon vanilla extract 8 ounces fresh

strawberries, halved 1 teaspoon ground cinnamon or allspice Preheat the oven to 375 degrees. Prepare a 1.5-quart glass loaf dish with cooking spray.

Toast the almonds in a dry skillet over medium heat, shaking frequently, until browned, about 2 minutes.

In a medium-sized bowl, mix together the almonds, oats, apricots, baking powder and salt. Set aside.

In a second mediumsized bowl, using a whisk, beat the egg, then add the skim milk, brown sugar, applesauce and vanilla. Whisk again until very well combined, making sure there are no sugar clumps.

Place the strawberries evenly on the bottom of the dish. Cover with the oat mixture. Sprinkle the oats evenly with the cinnamon or allspice. Pour the milk mixture on top. Using a fork, gently fluff the oats to moisten them while keeping the strawberries at the bottom of the dish. Bake until golden brown, about 45 minutes. Serve warm. Serves 6

Per serving: 275 calories (percent of calories from fat, 25), 11 grams protein, 43 grams carbohydrates, 5 grams fiber, 8 grams fat (1 gram saturated), 37 milligrams cholesterol, 231 milligrams sodium.