RECIPE JOURNAL: BAKED OATMEAL WITH CRANBERRIES AND APPLES

This is a wonderful breakfast to serve on a cold Christmas morning.

Baked Oatmeal with Cranberries and Apples

2 cups quick Quaker® Oats or 2 1/4 cups Old Fashioned Quaker® Oats, uncooked

1/3 cup granulated sugar

3 1/3 cups fat-free milk

2 eggs lightly beaten

2 teaspoons vanilla extract

1/2 cup dried cranberries

1 apple, peeled, cored, and chopped

1/3 cup firmly packed brown sugar

Heat oven to 350º. Spray an 8-inch square glass baking dish with cooking spray. 

In large bowl, combine oats and granulated sugar. In a medium bowl, combine milk, egg, and vanilla. Mix well. Add to oat mixture, mix well, and stir in cranberries and apples. Pour into baking dish.

Bake 40 - 45 minutes or until center slightly shakes. Remove from oven and place on cooling rack. Sprinkle brown sugar evenly over oatmeal. With the back of a spoon, spread sugar into a thin layer across entire surface of oatmeal. Return to oven. Bake until sugar melts, 2-3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1-2 minutes. 

Watch carefully to prevent burning. Spoon into bowls and serve immediately.

Serves 8-10. 

My children love this with a bit of milk poured over top, along with steaming cups of Mommy's Hot Cocoa.

*Mommy's Hot Cocoa

Heat 2 cups of milk in a saucepan. 

Meanwhile, in a small bowl combine 4 Tablespoons of Hershey's® unsweetened cocoa, 2 Tablespoons of cold milk, a dash of salt, and 4 Tablespoons of sugar. Stir until it forms a slightly lumpy syrup. When milk is heated (but not boiling), pour in cocoa mixture and stir until dissolved and smooth. Then stir in 1/2 teaspoon vanilla extract. To make it extra fluffy, pour it into the blender and blend for 2 minutes. Serve in mugs with mini marshmallows on top.

Makes 2 servings.

Enjoy!