Creamy Baked Oatmeal
Brown sugar, cinnamon and dried cranberries or cherries add rich flavor and texture to this creamy hot oatmeal breakfast bake.
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
1/2 cup slivered almonds, toasted
Milk, half-and-half, butter, brown sugar or maple syrup
- 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 (175°C). 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 in a preheated oven at 350°F for 8 to 10 minutes, stirring occasionally, until golden brown.