- Details
- Category: Current Issue
Greetings. It is 10 degrees F outside, and windy, too. It’s a perfect morning to get the oven going, and everyone wants a hearty breakfast. This is my number one favorite recipe if I need an easily-prepared breakfast and still leave enough time to get the coffee, tea, and maybe some sausage or bacon ready at the same time. Substitutions for special dietary concerns are simple, too: soy, rice, hemp, or almond milk; maple syrup or agave; dates, raisins, or apricots. It all works.
Baked Oatmeal
½ tablespoon softened butter
2 cups old-fashioned rolled oats
4 cups milk
¼ cup sugar
½ cup dried cranberries
¼ teaspoon almond extract
handful of slivered or sliced almonds
Preheat oven to 400 degrees F.
Butter soufflé dish, or deep 2-quart casserole dish.
In large mixing bowl, combine oats, milk, sugar,
cranberries, and almond extract with rubber spatula.
Transfer to buttered soufflé dish.
Sprinkle almonds over surface of oatmeal mixture.
Bake for 45 minutes.
Allow to stand for 10 minutes before serving.
Serves 6 – 8 persons.