Baked Oatmeal

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Here's a Penzey's recipe for baked oatmeal.  My favorite part of the recipe is that you can make it the night before.  Then pop it in the oven in the morning and enjoy an easy warm good breakfast.  Experiment with the fruit you put in it, peaches, blueberries, apricots, apples.  The options are endless.  Share if you try something that is good. 





1/2 Cup butter, softened (1 stick)
1/4 Cup white sugar
1/2 Cup brown sugar
2 eggs
1 Cup milk
1/2-1 tsp. PENZEYS CINNAMON
1/2 tsp. salt
1 TB. baking powder
3 Cups regular or quick-cooking oats
1/2 Cup fresh or frozen blueberries
1 peach, skinned, chopped, pit removed
2 TB. VANILLA SUGAR
warm milk (optional)

Beat together the butter and sugars. Mix in the eggs, milk, CINNAMON, salt, baking powder and oats. Beat well. Add the fruit. Pour into a greased 8-inch square pan. Cover with foil and refrigerate overnight. In the morning, preheat the oven to 350°. Uncover the pan and sprinkle with VANILLA SUGAR. Bake in preheated oven until firm, about 45 minutes. Serve hot with warm milk, if desired. We also tried baking the oatmeal right away without refrigerating overnight, and that tasted good too!

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