Wisconsin-Style Baked Oatmeal with Cranberries

Wisconsin-Style Baked Oatmeal with Cranberries

When I tried this recipe in late 2008, I thought it was a bit bland, certainly not anything like Wisconsin, a state the produced Liberace, Georgia O'Keefe, Frank Lloyd Wright, Spencer Tracy and Gene Wilder. among others.

The original recipe is from the 2008 October issue of Midwest Living Magazine. I added cranberries, because Wisconsin is the nation's largest supplier of those tart little gems. Here is my version:



Wisconsin-Style Baked Oatmeal with Cinnamon, Brown Sugar and Raisins

• 1 and 3/4 cups water
• 1 cup old-fashioned rolled oats
• 2/3 cup 2 percent or skim milk
• 2 eggs, lightly beaten
• 1/2 cup packed brown sugar 
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 cup cranberries
• 1/4 teaspoon salt

Preheat oven to 350. Grease a medium-sized baking dish. A soufflé dish was perfect.

In a medium saucepan, bring water to boil, slowly adding oats. Stir. Return to boiling and reduce heat. Simmer, uncovered, for about 6 minutes for regular oats, or until most water is absorbed and the oats are tender. Remove from burner, set aside and allow to cool.

Whisk milk and eggs in a small bowl.  Then, in another bowl, combine brown sugar, baking powder, cinnamon and 1/4 tsp. salt; stir into oatmeal. Fold in milk and egg mix. Add cranberries. Pour entire oatmeal mixture into baking dish.

Bake, uncovered, in 350 degree oven 40 minutes, or until center is just set. Cool slightly before serving. Serve with butter and maple syrup. Breakfast sausages are a great pairing, too.

Note: The quilt in the photo was purchased at an Amish quilt auction in Amherst, Wis. It was a young Amish girl's first auction effort.