Ingredients:2-1/4 cups Quaker oats (quick or old fashioned, uncooked)
1/2 cup firmly packed brown sugar
1/2 tsp salt
3 cups 2% milk
3 eggs, lightly beaten
1 T melted butter (optional)
1 tsp vanilla extract
1/4 t0 1/2 tsp almond extract
3/4 cup dried cherries
1/2 cup toasted sliced almonds
Vanilla lowfat yogurt
Preparation:
Heat oven to 350 degrees. Spray 8 (6-ounce) custard cups or ramekins with nonstick cooking spray; arranged on rimmed baking sheet. (I used an 8x8 baking dish because I don't have the ramekins and this worked just fine.)
In large bowl, combine oats, brown sugar and salt; mix well. In medium bowl, whisk together milk, eggs, butter, vanilla and almond extract. Add to dry ingredients; mix until well blended. Spoon into prepared cups. Stir cherries into each cup, dividing evenly; sprinkle evenly with almonds.
Bake until knife inserted near center comes out clean, about 23-26 min. for quick oats, 25-30 min. for old-fashioned. (Centers will not be completely set.) Cool 10 minutes.
Top with yogurt.
