Pineapple, Ginger, and Walnut Oatmeal

     This one is so-o-o-o-o-o yummy.

Pineapple, Ginger, and Walnut Oatmeal

Makes four servings.

2 cups old-fashioned rolled oats (the kind that cooks in 5 minutes)

2 cups coarsely chopped fresh pineapple (I used one 20 ounce can Dole tid-bits, drained)

1 cup coarsely chopped walnuts

1 (2 inch) piece ginger, peeled and grated (about 2 tablespoons)

1/2 teaspoon salt

2 cups whole milk (I used skim)

1/2 cup maple syrup, plus more if you want to drizzle when you serve (I used lite syrup)

2 large eggs, beaten (I used egg white)

2 teaspoons vanilla extract

Pre-heat the oven to 400°.  In a large bowl stir together oats, pineapple, walnuts, ginger, and salt.  Divide the mixture among four 10 oz. ramekins.  Set aside.

In another bowl, whisk remaining ingredients to combine.  Pour 1/4 of the milk-syrup mixture over the oat-pineapple mixture in each ramekin.

Transfer ramekins to a baking sheet.  Bake until the oats are set and light golden brown on top, about 25 minutes.

This can be made ahead of time and reheated in the microwave.