By: Mary John Resch
I tried this recipe on a cold snowy morning several weeks ago and really enjoyed it. I refrigerated a serving and reheated it in the microwave on 40% power several days later and although the texture was not quite as good as when it was first baked, it was still definitely worth saving. When I heat a square that I have frozen, I’m going to defrost it in the refrigerator overnight and try heating it in my toaster oven to see if I prefer that method.
If you can’t find dried blueberries and cherries I think you could substitute raisins or dried cranberries.
I will make this again.
OVERNIGHT BAKED OATMEAL
2 large eggs, lightly beaten
3 cups 2% milk
3/4 cup light brown sugar
1/4 cup canola oil
1 1/2 teaspoon ground cinnamon
1 teaspoon salt
2 cups old-fashioned oats
1/4 cup dried blueberries
1/4 cup dried cherries
1/4 cup sliced almonds
In a large bowl, whisk together eggs, milk, brown sugar, oil, cinnamon and salt. Stir in oats, blueberries and cherries. Transfer to a greased 8-inch square baking dish. Refrigerate covered, 8 hours or overnight.
Preheat oven to 350 degrees. Remove oatmeal from refrigerator while oven heats. Stir oatmeal; sprinkle with sliced almonds. Bake, uncovered until golden and a thermometer reads 160 degrees, 40-50 minutes. Serve warm.
I cut the oatmeal into 9 squares after it cooled and individually wrapped each square that I didn’t eat and froze the squares in a ziplock bag.