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sooooo good. everyone loved it! i used vanilla soymilk instead of regular milk, also i would use less sugar next time, it was a little too sweet for me, but overall, wonderful!
Loved the balance in this oatmeal. The top baked up nice & firm with a dry appearance, but the underneath was soft & moist. I used one granny smith apple, 2% milk, cranberries & pecans. I think that even though it wasn't a full 1-1/2 cups, the tart apple was a prominent flavor. The brown sugar was plenty to sweeten the recipe & since we don't usually put milk or yogurt on oatmeal (pers pref), we enjoyed this recipe plain. DH was experiementing with maple syrup & with butter. He didn't like it with syrup at all (too sweet), but thought it best with a dab of butter mixed in. DS, DD & I ate it plain. I love that this recipe can be made with staple ingredients. I usually like to make the first recipe as printed, and since I'll be making this again I'm going to use dried cherries & add a touch of almond extract to the mixture next time. Thanks for posting Tish, this is a fantastic recipe!
From the hands of a novice chef--really great! Made one pan for my family and another for my girlfriend and it was gone. This is a keeper. I added more cranberries than the recipe called for. Apples seem to be optional, don't reallyl add much (next time, I will try w/o).
Wonderful!!!! Great for the weekend and for company!!
Delightful...I've tried this with several kinds of nuts and raisins instead of cranberries...quite a filling "Good morning," from the world of oats.
This is my favorite recipe for oatmeal in the morning! It has a great balance of cinnamon, sweetness and crunch from the nuts. The only change I've done is 2% milk and butter instead of margarine. Thank you, Tish!
Great! The combo of apples and cinnamon is a winner!
I live off oatmeal in the cold months and this was a very delicious recipe! Very minor changes: grated the apples instead of chopped, almonds because I was out of the other nuts, and a combination of dried orange essence cranberries and dried blueberries. To serve, I sprinkled some salt on top and also a sprinkle of brown sugar. Half and half cream was served on the side. Thanks for sharing.
Excellent! I use fresh, whole cranberries, upping the quantity to 1 1/2 c. and doubling the brown sugar. To reduce calories, skip the margarine and/or butter, you don't really need to oil the pan. I make this sometimes a day ahead of when I have overnight company; just reheat in the morning for a plentiful, tasteful breakfast.
Great recipe! I used Splenda brown sugar blend and reduced the amount of cranberries and pecans to 1/2 cup each. The one thing I really enjoyed about this recipe is there is no overnight preparation. It is quick and makes for a delciious breakfast.