Oatmeal Cranberry Breakfast Bake

3	cups	old-fashioned oats
1	cup	dried cranberries
3/4	cup	packed brown sugar
2	tsp	ground cinnamon
1	tsp	salt

4		egg whites, lightly beaten, or optionally 2 whole eggs
3	cups	fat-free milk
1/4	cup	canola oil
1	Tbs	vanilla extract
		Additional milk, optional

1	In a large bowl, combine the first five ingredients. In another bowl, whisk together the egg whites, milk, oil and vanilla. Stir into the oat mixture just until moistened.
2	Place in a 13 x 9" baking dish coated with cooking spray. Bake at 350° for 50-55 minutes or until oats are tender and liquid is absorbed. Cut into bars. Serve in bowls with milk if desired. Yield: 12 servings.

Recommended to use cranberries infused with cherry, blueberry & pomegranate. Angela Higinbotham of Willis, California says: "I like to prepare this baked oatmeal on weekend mornings when I have a little extra time. Even guests who typically don't like oatmeal fill their bowls with this hearty version, flavored with dried cranberries, brown sugar and cinnamon."

Source

Source: Taste of Home 2011