Ingredients Jump to Instructions ↓

  1. 3 cups fat-free half-and-half

  2. 2 large eggs, beaten

  3. 3 tablespoons butter or margarine, melted

  4. 1/2 cup firmly packed brown sugar

  5. 1 teaspoon vanilla extract

  6. 1/4 teaspoon salt

  7. 2 cups uncooked old-fashioned oats*

  8. 1 teaspoon ground cinnamon

  9. 1/2 cup sweetened dried cranberries or cherries Toppings Ingredients:

  10. 1/2 cup slivered almonds, toasted, if desired Fat-free half-and-half, butter, brown sugar or maple syrup, if desired

Instructions Jump to Ingredients ↑

  1. Combine all oatmeal ingredients except oats, cinnamon and cranberries in large bowl. Add oats and cinnamon; stir until combined. Pour into greased 2-quart casserole; cover. Refrigerate 8 hours or overnight. Heat oven to 350 °F (175°C). Add cranberries; stir. Bake, uncovered, for 40 to 50 minutes, stirring twice, until thick and creamy. Remove from oven; stir before serving. Sprinkle with almonds, if desired. Serve immediately with additional fat free half & half, butter, brown sugar or maple syrup, if desired.


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