Apple Cranberry Baked Oatmeal



 

 

I've been eating a lot of oatmeal lately to keep my milk supply strong while nursing my little girl.  I've tried several new oatmeal recipes and variations, but this one is my favorite so far.  I love being able to bake a batch of it and always have some ready to warm up.  Sometimes I don't even warm it up.  I like to just break it up with a spoon and pour a little milk over it.  It's delicious hot or cold.  The frozen cranberries can be pretty tart, so you could easily used dried ones for a sweeter flavor. 

 

I made several modifications to the original recipe, which is linked below.  The original recipe suggests letting the oatmeal sit in the fridge overnight before baking, but I usually skip that step.  I do bake it covered and I increase the baking time to one hour because I put frozen berries in it.

 

 

 

This is one of my favorite kitchen tools, despite the fact that it's a uni-tasker!  It's an apple peeler/corer/slicer.  I use it almost any time I cook with apples.  When I make apple butter, I can process 15 pounds of apples in less than half an hour. 

 

Apple Cranberry Baked Oatmeal

adapted from Finding Joy in My Kitchen

 

3 c. Old Fashioned Oats
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 egg
1/2 c. applesauce {unsweetened}
1 tsp. vanilla
2 medium apples, chopped
1 c. cranberries

 

Preheat oven to 350 degrees.  Combine oats, brown sugar, cinnamon, nutmeg, baking powder and salt.  Add milk, egg, applesauce and vanilla and stir well.  Combine with apples and cranberries.  Place in an 8x8 baking dish and bake, covered, for one hour.  Yields 6-8 servings.