Baked Cranberry Oatmeal
1 1/2 cups organic old-fashioned oats
3 cups whole milk
6 tablespoons brown sugar (or Sucanat, Rapadura, or Coconut Crystals)
1 1/2 tablespoons butter
2 teaspoons cinnamon
1 1/2 cups finely chopped apples
3/4 cup unsweetened dried cranberries
3/4 cups coarsely chopped walnuts and/or pecans
Preheat oven to 350 degrees.
Coat square 9x9 pan with butter.
In a large saucepan, bring the milk, brown sugar, butter & cinnamon to a boil.
Concurrently, in a large mixing bowl, mix together the oats, apples, cranberries & nuts, and spread evenly into the pan.
When the milk begins to boil, pour evenly over the oatmeal mixture.
Bake uncovered for 30-35 minutes or until liquid has been absorbed and oatmeal is tender.
Recipe from Joyce Haller (Dr. Wray’s sister!) who originally got it from her Spin Class instructor and who knows where she got it from! It’s all about sharing!
1 1/2 cups organic old-fashioned oats
3 cups whole milk
6 tablespoons brown sugar (or Sucanat, Rapadura, or Coconut Crystals)
1 1/2 tablespoons butter
2 teaspoons cinnamon
1 1/2 cups finely chopped apples
3/4 cup unsweetened dried cranberries
3/4 cups coarsely chopped walnuts and/or pecans
Preheat oven to 350 degrees.
Coat square 9x9 pan with butter.
In a large saucepan, bring the milk, brown sugar, butter & cinnamon to a boil.
Concurrently, in a large mixing bowl, mix together the oats, apples, cranberries & nuts, and spread evenly into the pan.
When the milk begins to boil, pour evenly over the oatmeal mixture.
Bake uncovered for 30-35 minutes or until liquid has been absorbed and oatmeal is tender.
Recipe from Joyce Haller (Dr. Wray’s sister!) who originally got it from her Spin Class instructor and who knows where she got it from! It’s all about sharing!
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