Baked Oatmeal with Cranberries and Almonds

Baked Oatmeal with Cranberries and Almonds

 

  • ¼ cup unsalted butter, melted and slightly cooled, plus more for the pan
  • 2 cups old-fashioned rolled oats
  • ¾ cups almonds, toasted and chopped
  • 1/3 cup dried cranberries
  • 1 teaspoon ground cinnamon
  • Fine salt
  • 1 ¾ cups whole milk
  • 2 large eggs, beaten
  • 1/3 cup pure maple syrup
  • 2 teaspoons pure vanilla extract

 

Heat oven to 350 degrees. Butter a 2-quart baking dish. Combine the oats, almonds, cranberries, cinnamon, and ½ teaspoon salt in a large bowl. Stir in the melted butter, mild eggs, maple syrup, and vanilla. Mix well and spread evenly in the preheated dish. Bake until golden and the center is firm, 35 to 45 minutes. Serve warm, drizzled with cream or milk, if desired. Leftovers will keep refrigerated up to 1 day.

 

Cranberry-Almond-Baked-Oatmeal1

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