1 1/2 c. frozen whole cranberries
2 medium apples, peeled and cored
1 c. milk
3 c. uncooked rolled oats
1 c. packed brown sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. cinnamon
1/2 c. melted butter
1 c. milk
Coarsely chop whole cranberries and peeled/cored apples (I did this in a food processor with 6-8 one-second pulses. If you don't have a food processor, chopping or grating works fine). Stir in eggs and milk; set wet ingredients aside.
In a large bowl, stir together oats, brown sugar, baking powder, salt, and cinnamon. Stir in melted butter. Add the cranberry-apple mixture and stir until thoroughly combined.
Put into a lightly greased 9"x13" dish. Bake at 325 for 30-45 minutes or until set. To serve, heat additional milk and spoon over each serving. (All the steps except baking can be done the night before for a make-ahead breakfast! Just combine ingredients, put them in a dish, and cover them in the refrigerator overnight.)
|Cranberry-Apple Baked Oatmeal|