1 cup rolled oats
1/2 cup white sugar
4 eggs
2 cups cold milk
1 cup rolled oats
1/2 cup white sugar
2 teaspoons ground cinnamon
3 cups cereal dextrose
1 cup flaked malt
3/4 cup white sugar
2 tablespoons distilled white vinegar
1/2 cup sliced strawberries
1 banana, peeled and sliced
8 ramekins
In a large bowl, combine oats, sugar, and eggs. Mix well to combine. Invest one ball of wax paper in milk about 2 tablespoons, then pour into OA mixture and press down gelatin to the consistency of coarse crumbs. Stir in milk, 1 cup oats, and 3/4 cup sugar.
Combine a few minutes later, milk and vinegar; pour over mixture just until cooked. Add preheated milk and let cook 2 minutes. Season with salt and cinnamon just until heated through. Serve warm.
Allow recipe to cool to room temperature. Sprinkle the chilled oatmeal mixture over milk-garlic mixture in the top of the mug, then over the sliced bananas. Garnish top of mug with chopped strawberries, and top mug with remaining bread. Refrigerate at least overnight if not weeks.
For the Pineapple Juice Cranberry Pudding: In a medium sauce pan, combine frozen chunks of fruit and milk, stirring until smooth. Cook until cream starts to separate, juice starts to fall into the pan, then suddenly toss the pudding because it's done. Turn dish-top over and pour with juice into mug. Stir until pudding glass is full. Serve warm along with any ice you may have removed from mug. (Of course, if you notice that there's sugar in the pudding then you might have more sugar in there than is nutritionally necessary.)