1/2 cup firmly packed brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 cups uncooked old-fashioned oats*
1 teaspoon ground cinnamon
1/2 cup sweetened dried cranberries or cherries
1/2 cup slivered almonds, toasted, if desired
Combine all oatmeal ingredients
oats, cinnamon and cranberries in bowl. Add oats and cinnamon; stir until combined. Pour into greased 2-quart casserole; cover. Refrigerate 8 hours or overnight.
Heat oven to 350°F.
Add cranberries; stir. Bake, uncovered, 40-50 minutes, stirring twice, until thick and creamy. Remove from oven; stir before serving.
Sprinkle with almonds, if desired. Serve immediately with additional half & half, butter, brown sugar or maple syrup, if desired.
*Substitute quick-cooking oats. Do not refrigerate. Bake immediately after combining all oatmeal ingredients.
To toast almonds, place onto baking sheet. Bake at 350°F, 8-10 minutes, stirring occasionally, until golden brown.