Peach and Blueberry Oatmeal Bake

Oatmeal is probably one of my favorite breakfast foods.  I especially love it when it's cold outside and wind is whipping past my window and I'm warm and cozy inside.  This scenario happens every morning in the winter while I'm at work; after my cold dash from my car to work, I just want something warm and filling.  This Peach and Blueberry Oatmeal Bake caught my eye in my Healthy Cooking magazine and I decided to give it a shot.  I added some brown sugar and wheat germ to this recipe, which just adds some more nutrition and texture. 

Peach and Blueberry Oatmeal Bake
3 cups old-fashioned oats
1/2 cup wheat germ
1/2 cup packed brown sugar
2 tsp. baking powder
2 egg whites
1 whole egg
1 1/4 cups milk
1/4 cup canola oil
1 tsp vanilla
1 can sliced peaches, drained and chopped
1 cup fresh or frozen blueberries
1/3 cup walnuts (I used almonds)
1/2 tsp of ground cinnamon

In a large bowl, mix the oats, wheat germ, brown sugar, baking powder, and salt.  Whisk the egg whites, egg, milk, canola oil, and vanilla.  Then add to the dry ingredients and stir until blended.  Let it sit for 5 minutes so the liquid can start to absorb.  After the five minutes has elapsed, add the chopped peaches and the blueberries. 
Pour into a 9x13 inch pan that is well greased or a 11x7 inch pan.  Sprinkle with the walnuts. Bake, uncovered for 35-40 minutes at 350 degrees until the top is lightly browned.  Serve with additional milk if you prefer!  Delicious and filling

Accoring to Healthy Cooking magazine nutritional facts: 277 calories without additional milk, 11g fat, 1g saturated fat, 24mg cholestoral, 263mg sodium, 38g carbohydrates, 3g fiber, 8g protein.
1/2 tsp salt