Cranberry Walnut Baked Oatmeal

Directions

1. Peel and core the apple and chop it into small chunks. Place apple pieces, dried cranberries, and oats, sugar and salt in a 9-inch seasoned cast iron pan or pie plate. Stir to combine and spread evenly around pan. Pour the milk and balsamic in the pan and add 1 1/2 to 2 C of water depending on size of pan. Gently stir to combine. Cover with plastic wrap and place in the fridge overnight.

   In the morning, preheat the oven to 350º F. Take plastic wrap off pan and place in the preheated oven. Bake for 30-35 minutes or until all the liquid has been absorbed, the oats are soft, and the top golden. Sprinkle nuts on top. Cut into slices and serve hot or just scoop out. Add a dollop of greek yogurt, and a drizzle of more balsamic to the top.Other variations, replace cranberries with dried apricots and use Apricot Balsamic. Use Cranberry Pear balsamic and replace apples with pears. Replace cranberries with dried blueberries or huckleberries and use Huckleberry Balsamic.

   Adapted from The Olive Oil and Vinegar Lover’s Cookbook by Emily Lycopolus.