We polished off our week of baked oatmeal with this recipe from Real Simple that my friend, Patricia, tried first and said was a must. It was, indeed, real simple, as most baked oatmeal recipes are! It was also real good, thanks mostly to the butter and, in my opinion, mixing the almonds in with the oats. This one got both my son's and my husband's votes for top pick. It'd be a great way to start your Thanksgiving weekend!
1/4 cup unsalted butter, melted and slightly cooled
2 cups old-fashioned rolled oats
3/4 cup almonds, toasted and chopped (I didn't toast mine and used sliced almonds - still good!)
1/3 cup dried cranberries
1 tsp cinnamon
1 3/4 cups whole milk
2 large eggs, beaten
1/3 cup pure maple syrup
2 tsp vanilla
heavy cream or milk for serving
Preheat oven to 350 F. Butter or grease a 2-quart baking dish.
Combine the oats, almonds, cranberries, cinnamon, and 1/2 teaspoon salt in a large bowl. Stir in the melted butter, milk eggs, maple syrup, and vanilla. Mix well and spread evenly in the prepared dish. At this point, I covered my dish with foil and put it in the fridge until the morning.
Bake in preheated oven until golden and the center is firm, 35 to 45 minutes. Serve warm, drizzled with cream or milk, if desired.