Brown sugar and cinnamon add rich flavor to this creamy hot breakfast.
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Oatmeal
3 cups Land O Lakes® Half & Half
2 large Land O Lakes® Eggs, beaten
3 tablespoons Land O Lakes® Butter, melted
12 cup firmly packed brown sugar
1 teaspoon vanilla
14 teaspoon salt
2 cups uncooked old-fashioned oats
1 teaspoon ground cinnamon
12 cup sweetened dried cranberries or cherries
Toppings
12 cup slivered almonds, melted
Brown sugar
Maple syrup
*Substitute quick-cooking oats. Do not refrigerate. Bake immediately after combining all oatmeal ingredients.
STEP 1
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.
STEP 2
Heat oven to 350°F.
STEP 3
Add cranberries; stir. Bake, uncovered, 40-50 minutes, stirring twice, until thick and creamy. Remove from oven; stir before serving.
STEP 4
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.
Oatmeal starts the day off right. It also makes hearty, wholesome muffins, biscuits and cookies to enjoy all day.
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