It’s the day after Thanksgiving and I have a whole houseful of guests who are getting ready to go shopping (it is Black Friday, after all), go see the sites in D.C., and maybe even do some Christmas decorating. But since I’m not quite ready to say goodbye to fall yet, I served one of my favorite autumn breakfasts: Baked Cranberry Oatmeal with pumpkin lattes.
I love this recipe because it’s super easy to put together and serves a lot of people throughout the morning. So even for my late risers (like my teenagers!), they can easily reheat this and eat it for brunch (or lunch). I serve this with hot coffee or tea, my Dad’s Sausage Ring, and warmed maple syrup. I hope whatever you’re doing this holiday weekend that you’re having fun and spending time with those you love! And stay safe in the stores–it’s crazy out there!! 🙂
Baked Cranberry Oatmeal
Ingredients
- 3 cups whole milk
- 6 Tablespoons packed brown sugar
- 1 1/2 Tablespoons salted butter
- 2 teaspoons ground cinnamon
- 1 1/2 cups old fashioned oats NOT quick oats
- 1 1/2 cups peeled and finely chopped apples I prefer Macoun or Gala
- 3/4 cup dried cranberries
- 3/4 cup coarsely chopped pecans
- coconut oil spray for pan
Instructions
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Preheat the oven to 350℉. Coat a 9" square pan with coconut oil spray.
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In a large saucepan, stir together the milk, brown sugar, butter, and cinnamon and slowly bring to a boil.
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While the milk is heating, use a large mixing bowl and stir together the oats, chopped apples, cranberries, and nuts. Spread the dry ingredients into the bottom of the prepared pan.
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Once the milk boils, pour it evenly over the oatmeal mixture in the pan. Bake uncovered for 30-35 minutes, until all the liquid has been absorbed and the oatmeal is tender.
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Cut the oatmeal casserole into 6 pieces and serve in a bowl. Garnish with extra milk and sliced apples.
