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(Serves 4 to 6)

1 Tbl. unsalted butter, plus more for the pan

2 1/2 cups raw rolled oats

1/2 cup brown sugar

1 1/2 tsp. ground cinnamon

1 tsp. baking powder

Pinch of salt

1/3 cup dried cranberries

1 cup milk, plus more for serving if desired

1/2 cup plain Greek yogurt

1 large egg

1 tsp. pure vanilla extract

Preheat the oven to 350 degrees F. Butter a 9-inch square baking pan.

In a large bowl, combine the oats, brown sugar, cinnamon, baking powder and salt. Toss in the cranberries.

In a medium bowl, whisk together the milk, yogurt, egg and vanilla. Add to the oat mixture and stir to combine. Transfer to the prepared pan and dot the top with the butter. Bake until golden brown on top and firm throughout, 25 to 30 minutes. Scoop portions into serving bowls and serve hot.

Variations: Use dried fruit instead of the cranberries. Diced dried apricots, nectarines and apples all work well – and with these, try adding 1 to 2 tablespoons minced crystallized ginger. Also, you might use 1 1/2 cups buttermilk instead of the regular milk and yogurt.



" Whole Grains"by Rinne Allen.

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