Brown sugar and cinnamon add rich flavor to this creamy hot breakfast.
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3 cups Land O Lakes® Half & Half
2 large Land O Lakes® Eggs, beaten
3 tablespoons Land O Lakes® Butter, melted
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, melted
Land O Lakes® Half & Half
Land O Lakes® Butter
*Substitute quick-cooking oats. Do not refrigerate. Bake immediately after combining all oatmeal ingredients.
Combine all oatmeal ingredientsexceptoats, 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.
To toast almonds, place onto baking sheet. Bake at 350°F, 8-10 minutes, stirring occasionally, until golden brown.
Explore reviews fromour online community
I added a banana sliced thin,an apple diced small and some cranraisins to the mixture before putting into the refrigerator overnight.
My husband who isn't necessarily a fan of oatmeal loved it. My granddaughter said it was the best she'd ever had!
I also sprinkled granulated sugar on top and browned under the broiler for a creme brûlée effect after it was done.
Oatmeal starts the day off right. It also makes hearty, wholesome muffins, biscuits and cookies to enjoy all day.
Maple syrup is for more than just pancakes, although we love it there too. It add sweetness and flavor to breakfast and baked goods.
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