This is the second time I have made baked oatmeal for company, and it was really a nice change of pace from typical breakfast food. The first time I made a peanut butter baked oatmeal, which was good, but this time I was in the mood for something fruity. I came across this recipe at “allrecipes,” and everyone really liked it.
Here is what you need:
3 c rolled oats
1 cup of brown sugar
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1 c milk
1/2 c melted butter ( I like Smart Balance)
2 tsp. vanilla
3/4 c dried cranberries (I used pomegranate flavored)
Mix oats, brown sugar, cinnamon, baking powder and salt. In a separate bowl beat milk, eggs, butter and vanilla, then add to dry mixture, and finally stir in cranberries.
This makes about 12 small servings or 6 larger servings. My hubby likes to pour milk over dishes like this, but I thought this cinnamon cream would be yummy to try on it; it is from Taste of Homes 2003 Quick Cooking Annual Recipes.
Mix well, and then put a generous dollop on top of your oatmeal. Let me tell you, it is decadent!
(If your sugar crystals don’t dissolve right away, refrigerate the cinnamon cream for a little while).
Doesn’t that look delicious? Oh, and the cinnamon cream can be used as a dip for fresh fruit as well. Hope you enjoy!