1. In large bowl stir together rolled oats, fruit bits, baking powder, cinnamon and salt. Set aside.
2. In small bowl combine egg, milk, brown sugar, oil and vanilla. Add to oat mixture. Stir until combined. Spoon into four 10-ounce custard cups or ramekins coated with cooking spray. Place on baking sheet.
3. Bake, uncovered, at 400°F for 15 minutes. Sprinkle tops with KELLOGG'S FROSTED FLAKES cereal. Bake, uncovered, at 400°F about 10 minutes more or until knife inserted near center comes out clean. Serve warm with additional milk (if desired).
- 6 g Total Fat
- 1 g Saturated Fat
- 0 g Trans Fat
- 55 mg Cholesterol
- 340 mg Sodium
- 62 g Total Carbohydrate
- 5 g Dietary Fiber
- 31 g Sugars
- 9 g Protein
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Nutritional Information
- 6 g Total Fat
- 1 g Saturated Fat
- 0 g Trans Fat
- 55 mg Cholesterol
- 340 mg Sodium
- 62 g Total Carbohydrate
- 5 g Dietary Fiber
- 31 g Sugars
- 9 g Protein
Directions
1. In large bowl stir together rolled oats, fruit bits, baking powder, cinnamon and salt. Set aside.
2. In small bowl combine egg, milk, brown sugar, oil and vanilla. Add to oat mixture. Stir until combined. Spoon into four 10-ounce custard cups or ramekins coated with cooking spray. Place on baking sheet.
3. Bake, uncovered, at 400°F for 15 minutes. Sprinkle tops with KELLOGG'S FROSTED FLAKES cereal. Bake, uncovered, at 400°F about 10 minutes more or until knife inserted near center comes out clean. Serve warm with additional milk (if desired).