Breakfast for dinner. It creates time around the table, eating slowly, talking long with lots of laughter thrown in and enjoying tastes of hearty oatmeal, fluffy eggs and spicy sausage.
This recipe is from Better Homes & Gardens Biggest Book of Diabetic Recipes.
Substitutions made, noted below.
Oatmeal Brunch Casserole
2 c fat-free milk – I used 2%
1 tblsp butter or margarine
1 c regular rolled oats
1 c chopped apple or pear – I used a peach
1/3 c dried tart cherries or golden raisins – I used dried blueberries
1/4 c coarsley chopped walnuts, toasted – I used pecans
1/2 tsp vanilla
1/4 tsp salt
1 tblsp packed brown sugar
Lightly coat a 1.5 quart casserole (I used an 8-inch square baking dish) with nonstick cooking spray; set aside. In a medium saucepan bring the 2 c milk and butter to boiling. Slowly stir in oats. Stir in fruit, nuts, vanilla and salt. Cook and stir until bubbly. Cook and stir for 2 minutes more. Pour into the prepared casserole.
Bake in a 350 degree oven for 10 minutes. Sprinkle with brown sugar. Bake about 5 minutes more or until bubbly around the edge. Cook slightly. If desired, serve the warm oatmeal with additional milk.
Somehow I totally missed the part about adding the brown sugar and baking another 5 minutes. It was great anyway, the sugar would have just made it a little better. This is a great and quick casserole to throw together with some fresh and dried fruit. This would be great with apples and cranberries in the fall.