Baked Oatmeal

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This tasty breakfast dish won rave reviews in our Test Kitchen!  Mix it up ahead and refrigerate for up to 2 days before baking.  Or bake ahead and refrigerate, then cover with foil and reheat for 20 minutes. 

8 servings
1/2 cup golden raisins
1/2 cup dried cranberries
1 cup apple juice
1 tablespoon pure vanilla extract
1 cup applesauce
1 carton (6 ounces) vanilla yogurt
1/2 cup milk
2 eggs
1/4 cup Mazola® Corn, Canola OR Vegetable Oil
2 teaspoons ground cinnamon
1 teaspoon salt
1 tablespoon pure vanilla extract
3 cups old fashioned oats
1 apple, peeled and chopped
3/4 cup fresh OR frozen blueberries

Preheat oven to 325°F.

Combine raisins, cranberries, apple juice and 1 tablespoon vanilla in a small bowl.  Set aside.

Combine applesauce, yogurt, milk, eggs and oil in a large bowl.  Whisk until well mixed.  Whisk in cinnamon, salt and 1 tablespoon vanilla.  Add oats, apples, blueberries and raisin mixture.  Mix well.  Pour into greased 2-quart casserole dish.

Bake for 40 to 50 minutes, until oatmeal is solid in the center.

Serve with milk and additional sugar, if desired.

Variation:  For extra flavour, try toasting the oats.  Place on a shallow tray and bake at 350°F for 20 minutes, stirring occasionally.


Total Time
Bake Time 40 to 50 minutes
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