Brown sugar and cinnamon add rich flavor
to this creamy hot breakfast.
Creamy Baked
Oatmeal
- Oatmeal Ingredients:
- 3 cups fat-free half-and-half
2 large eggs, beaten
3 tablespoons butter or margarine, melted
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups uncooked old-fashioned oats*
1 teaspoon ground cinnamon
1/2 cup sweetened dried cranberries or cherries
-
- Toppings Ingredients:
- 1/2 cup slivered almonds,
toasted, if desired
Fat-free half-and-half, butter, brown sugar or maple syrup, if
desired
- Combine all oatmeal ingredients
except oats, cinnamon and cranberries in large bowl. Add oats
and cinnamon; stir until combined. Pour into greased 2-quart
casserole; cover. Refrigerate 8 hours or overnight.
- Heat oven to 350°F.
Add cranberries; stir. Bake, uncovered, for 40 to 50 minutes,
stirring twice, until thick and creamy. Remove from oven; stir
before serving.
- Sprinkle with almonds,
if desired. Serve immediately with additional fat free half &
half, butter, brown sugar or maple syrup, if desired.
Makes 4 (1-cup) servings.
*Substitute quick-cooking
oats. Do not refrigerate. Bake immediately after combining all
oatmeal ingredients.
Tip: To toast almonds,
place onto baking sheet. Bake at 350°F for 8 to 10 minutes,
stirring occasionally, until golden brown.
Nutrition Facts (1 serving):
Calories: 600, Fat: 24g, Cholesterol: 140mg, Sodium: 520mg, Carbohydrates:
86g, Dietary Fiber: 7g, Protein: 16g
