Sunday, November 29, 2015

Baked Cranberry Oatmeal

A couple of weeks ago, I made a Baked Blueberry Oatmeal with Pecan Streusel Topping that I just fell in love with; on the same site where I found that recipe (Three Many Cooks), I found this recipe for a Baked Cranberry Oatmeal. And of course, I had leftover cranberries after Thanksgiving, so I made this tonight for breakfast tomorrow. I might have snuck a little taste tonight to make sure it tasted okay. :) And yes, yes it does. It's quite delicious. A little more tart than the blueberry version but equally delicious. I made a few tweaks on the milk in this recipe (the original uses almond milk), and the flour (the original uses All-Purpose flour), but the rest is the same. Yum.

Baked Cranberry Oatmeal
3 cups old-fashioned oatmeal
1.5 cups brown sugar, divided
1.5 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon finely grated orange zest (zest of about 1 orange)
2 teaspoons cinnamon, divided
2 cups 1% milk
1 cup heavy cream
1 tablespoon vanilla extract
2 large eggs
2 cups fresh cranberries, divided
3/4 cup whole wheat flour
6 tablespoons butter, melted but not hot
1/2 cup coarsely chopped walnuts

1. Heat oven to 375 degrees. Mix oatmeal, 1 cup brown sugar, baking powder, salt, orange zest and 1.5 teaspoons cinnamon in a medium bowl. In a separate bowl whisk milk, vanilla, and eggs. Stir milk mixture, then 1 cup of cranberries into oatmeal mixture; turn into a 13- by 9-inch pan; Bake until oatmeal is just starting to set, about 20 minutes.

2. Meanwhile, mix flour, butter, walnuts, and remaining brown sugar and cinnamon in a small bowl. Crumble mixture over just set oatmeal, scatter remaining cranberries, and continue to bake until oatmeal is just set and crumble is golden brown, about 20 minutes longer. Serve warm.

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