Apple Cranberry Pecan Baked Oatmeal

Whether you are looking for a hearty breakfast or a comforting dessert, this dish is the perfect choice in chilly months. I know some recipes call for fruit on the bottom, but this one bowl recipe is easier and allows the juices from the apples to soak right into the oats as it cooks. Warming, hearty, and not-too-sweet, please give this one a try.

Ingredients (serves 8):

Cooking Spray

2 cups almond milk (or other milk)

½ cup yolk-free egg substitute (like Egg Beaters®)

½ cup light brown sugar

¼ cup maple syrup

1 teaspoon vanilla

1/3 cup butter or margarine, melted (I used Earth Balance®)

½ teaspoon salt

2 teaspoons cinnamon

Freshly grated nutmeg to taste

2 ¼ cups old-fashioned rolled oats (not instant)

2 Tablespoons ground flax seeds

2 Tablespoons toasted wheat germ

1 cup pecan pieces

1/2 cup dried cranberries

2 to 2 ½ cups chopped apples (your favorite, peeled or unpeeled)

Optional:

2 Tablespoons of butter or margarine to dot the top of the casserole before it bakes.

Directions:

Preheat the oven to 325°F. Spray a 2.5 quart baking dish with cooking spray and set aside.

In a large bowl, whisk together the milk, egg substitute, brown sugar, maple syrup, vanilla, butter or margarine and salt. Stir in the cinnamon and nutmeg.

Next, stir in the oatmeal, flax, wheat germ, pecans, cranberries and apples. Pour into the baking dish. Dot with the additional 2 Tablespoons of butter or margarine, if you like.

Bake for 55-60 minutes, until the top is golden and the casserole seems firm. Serve warm or at room temperature.