I made the baked oatmeal last night and I LOVED IT!!! I brought some into work this morning and my coworker loves it as well but is concerned with the amount of splenda in it. She is type II diabetic. Does anyone have any suggestions.
I've made this a few times and I don't believe that omitting the Splenda will make a difference in the consistency. There are so many variations that this is almost a no fail recipe, no matter what you do!
First, she could use a sweetener that she is comfortable with.
Second, she could omit the sweetener and flavor each piece after - for example top it with sf maple syrup.