White Chocolate-Cranberry Baked Oatmeal

Hearty breakfasts are a must once the winter's cold sets in. I used to live on cream of wheat.  It was warming and delicious.  And full of gluten.  Then I discovered baked oatmeal. I can make a pan at the beginning of the week, and breakfast is ready for the rest of the week.  This version is sweet and crunchy, made extra rich by the addition of white chocolate chips.

Here's what you'll need:
2 eggs, beaten
1 c milk
1/2 c vegetable oil
1 c brown sugar
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp vanilla
3 c oats (I use old fashioned for more fiber)
1 c dried cranberries, divided
1/2 c white chocolate chips
1/2 c almonds, chopped

Heat oven to 350.  Grease an 9x11" or 10" square baking dish.

Whisk together the eggs, milk, oil, sugar and seasonings together in a large mixing bowl.  Stir in the oats, 3/4 c cranberries and chocolate chips.

Pour into the prepared dish.  Sprinkle with the remaining cranberries and the almonds.

Bake for 25 minutes, or until the center is set.  Serve warm, with milk.
Cover the rest with plastic wrap and keep in the fridge for up to one week.  I pour the milk on each serving before I microwave it.

Enjoy!