Bake Your Breakfast

Janet Groene’s
Baked Oatmeal

    Assemble this dish a day ahead only if you wish. It’s creamier if soaked overnight. Then have that first cup of coffee while waiting for this hearty breakfast to come out of the oven. It’s very rich in fiber. As little as a scant cupful, topped with milk or yogurt, is a fill-up.
    It’s good with almost any dried fruits or kinds of nuts, even peanuts. To chop canned apples the easy way, remove the top and plunge a sharp knife down through the apples. If you use fresh apples you’ll need about 3 cups, peeled and chopped.

Topping:
½ stick butter, melted
1/4 cup brown sugar
1 cup raisins or dried cranberries
1 cup coarsely chopped nuts

Oatmeal:
3 eggs
1 1/3 cups milk OR
Small can evaporated milk plus water to make 1 1/3 cups
2 teaspoons vanilla
½ stick butter, melted
4 cups minute or old fashioned oats
1/4 cup brown sugar
1/4 teaspoon salt
1 can apple pie filling
1 can pie sliced apples

    Mix topping ingredients and set aside. Whisk eggs, milk, vanilla and melted butter. Stir in oats, brown sugar, salt and apples. Spread in a buttered 9 X 13-inch casserole and dot the top with topping ingredients. Cover and refrigerate overnight or bake now about 35-40 minutes, or until it’s set in the middle, at 350 degrees. If it’s chilled, baking will take longer. 
    Makes approx. 8 servings. 


See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com