Baked Cranberry-Apple Oatmeal

Baked Cranberry-Apple Oatmeal (Adapted from King Arthur Flour Whole Grain Baking and Linda in MO/CLBB)

1 cup apple cider (or juice if you can't find cider)
1 cup water
1/2 cup dry steel-cut oats
1 1/2 tablespoons unsalted butter
1 1/2 cups old-fashioned rolled oats
1/3 cup plus 1 tablespoon packed brown sugar
3/4 cup diced Granny Smith apple
1/3 cup dried cranberries
2 tablespoons minced crystallized ginger
1/2 teaspoon salt
1 pinch baking powder
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon fresh grated nutmeg
1 large egg
1/4 cup milk
1 1/2 teaspoons vanilla
extra milk, for serving, if desired

In a medium saucepan, add cider and water - bring to a boil, then pour into a large bowl. Stir in steel-cut oats and butter - cover and set aside for 20 minutes.

Meanwhile, preheat oven to 350 degrees.

Add rolled oats, brown sugar, apple, dried cranberries, ginger, salt, baking powder, cinnamon, cardamom and nutmeg into the large bowl with steeped steel-cut oats.

In a small bowl, whisk together egg, milk and vanilla. Pour into the large bowl, stirring until ingredients are well combined. Scoop mixture into an 8" baking pan lightly coated with cooking spray, smoothing the top with an offset spatula.

Place pan into the oven and bake until the center is set, about 28 to 36 minutes. Remove and let cool slightly before serving. Serve with additional milk poured over each serving, if desired.

Makes about 4 to 6 servings.

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