This post really goes back to buying what you eat for your food preps. When we first started prepping, I read all these articles about people going to the cannery and buying pounds of oats. So what did I do? I went to the cannery and bought fifty pounds of oats. The only problem is, I'm a grits girl. Other than the chocolate no bake cookies I make at Christmas, we don't eat oats. It didn't take me long to realize that unless I wanted to eat a lot of cookies, I had to find something to do with all these oats.
On a recent trip to West Virginia, my husband and I stayed at a wonderful B&B. For breakfast, the owner made a delicious baked oatmeal. It was served warm and crispy and was laced with nuts and chewy cranberries. We sprinkled it with brown sugar and then topped it off with rich cream. After one bite, I was hooked. This is my version. Enjoy!
3 cups rolled oats
1 cup brown sugar
2 tsp ground cinnamon
1/2 tsp salt
1 cup milk(I used powdered milk mixed as directed on package)
2 eggs
1/2 cup melted butter
2 tsp vanilla extract
3/4 cup dried cranberries
1 cup walnuts or pecans
Preheat oven to 350. In a large bowl, mix together all dry ingredients. Add eggs to milk and whisk together. Stir in extract and butter then add liquid mix to dry mix and beat. Stir in cranberries and nuts and spread in a greased 9X13 inch baking dish. Bake at 350 for 40 minutes. serve warm with brown sugar and cream.
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