Baked Oatmeal with Apple, Cranberries, and Pecans
Active Time:15 mins
Chill Time: 8 hrs
Total Time: 1 hr
Yield: 6 serves
Ingredients:
2 large eggs
1 1/4 cups whole milk
2 teaspoons vanilla extract
1 teaspoon apple pie spice
1/4 teaspoon kosher salt
3/4 cup packed light brown sugar, divided
8 tablespoons butter, melted, divided
2 cups small cubed, peeled apple (about 1 large apple)
3 1/2 cups uncooked old-fashioned regular rolled oats, divided
1 cup coarsely chopped pecans, divided
1 cup dried cranberries, divided
Directions:
Lightly coat an 8-inch square (2-quart) baking dish with cooking spray. Whisk together eggs, milk, vanilla, apple pie spice, salt, 1/2 cup of the brown sugar, and 5 tablespoons of the melted butter in a large bowl. Add apple cubes, 3 cups of the oats, 1/2 cup of the pecans, and 1/2 cup of the cranberries; stir to combine. Pour mixture into prepared baking dish; cover with plastic wrap.
Stir together the remaining 1/4 cup brown sugar, 3 tablespoons melted butter, 1/2 cup oats, and 1/2 cup pecans in a medium bowl. Cover with plastic wrap. Place covered baking dish and covered bowl in refrigerator; chill 8 hours or overnight.
Preheat oven to 350°F. While oven preheats, remove baking dish and bowl from refrigerator; remove plastic wrap. Stir the apple-oat mixture in the baking dish to redistribute wet ingredients. Sprinkle top evenly with oat-pecan topping mixture.
Bake in a preheated oven until the mixture is set in the middle and the topping is golden brown, about 35 minutes. Remove from oven, and sprinkle with remaining 1/2 cup dried cranberries. Cool 10 minutes. Serve warm.
Recipe courtesy of Southern Living.com
