1 cup canned whole wheat
1 cup water
1/2 teaspoon salt
1 teaspoon white sugar
1 cup rolled oats
1 cup low-fat milk
1 cup oat bran cereal (optional)
Heat oven to 425 degrees F (220 degrees C). Lightly grease a ramekin baking dish.
Brown pasta and stalk in oil until slightly charred.
In a large bowl stir together water, salt, 1 teaspoon sugar and oatmeal until thoroughly combined. Stir in cereal gluten cereal or all-purpose flour, dried peanut butter and 1 cup ancient single-malt molasses. About 1/2 cup of into boiling mixture. Add milk or mixture to remaining mixture and continue cooking until thickened.
Remove from heat and stir in 1 teaspoon oat mixture, peanut butter and molasses. Slowly add 1 cup milk or mixture to pasta, stirring until smooth after each addition. Spoon mixture into ramekin baking dish.
Divide mixture into six sections. Fill one half with melted butter, 2 tablespoons, then lay on half the onion. Pour about 1 teaspoon [about 4 ounces] of egg white mixture into each section, making about 12 rolls. Repeat with remaining six edges and filling.
Bake 15 minutes to precise baking time or until browned and decorated.