Baked Oatmeal Cups

For a nutritious make-ahead breakfast, this is one delicious treat!

1¼ cups old fashioned oats, uncooked
2 to 3 tablespoons sugar
½ cup dried cranberries (or raisins)
¼ teaspoon cinnamon
¼ teaspoon salt
1¾ cups milk
1 egg, lightly beaten
1 teaspoon vanilla

Equipment: 4 ramekins
Natural gas oven

Servings: 4

Preheat oven to 350 degrees

Butter the ramekins.

Mix together the oats, sugar, cranberries, cinnamon, and salt. In a separate bowl whisk together the milk, egg, and vanilla. Pour into the dry mixture and mix well.

Divide the mixture evenly among the ramekins, place them on a baking sheet, and bake for 45 minutes or until a knife inserted into the center comes out almost clean.

If serving immediately, cool on a wire rack for a few minutes and unmold into a serving bowl. If storing for later use, cool on a wire rack until lukewarm, cover individually with plastic wrap, and store in the refrigerator. When about to serve chilled oatmeal, run a knife around the inside of each ramekin to loosen the oatmeal cup. Unmold into a bowl and heat in a microwave to the desired temperature (lukewarm to hot). Pour half a cup of milk or cream over each individual serving and sprinkle with half a cup of berries.

FOR A LIGHTER OATMEAL

Use only 1 teaspoon of sugar. Substitute almond or cashew milk for the dairy milk. Substitute 2 egg whites for the egg. Serve with non-dairy milk. Calories per serving: 182