** I've moved! Come visit me at www.thesaltykitchen.com!! **
I have a confession.
I feel like I can disclose this kind of personal information now....you know, because we're friends. It really wouldn't be fair for me to have this blog, if I weren't completely and totally honest.
So, here goes.
I *heart* Costco.
I said it. I'm loud and I'm proud. I love having excess to the max within driving distance.
I love the samples (oooohhh....the samples).
I love the friendliness of the staff.
I love longingly looking at their televisions for sale.
I love their rotisserie chickens.
I love their $1.50 hot dog deals, and their pizza is ah-maz-ing.
I love their cookbook deals.
I love seeing all the things I don't need, but for some reason, MUST have.
I tell you all this for one reason, and one reason only. Since I love Costco so much, I bought a huge bag of Craisins. No one if my family will eat them. Not a one of them. But I have a 3-pound bag of Craisins with no takers.
But this recipe is made for my dilemma. It's so good because as soon as I finish this ginormous bag of Craisins, I know I will be able to buy something ridiculous like a 2-pound tub of hummus.
Make this oatmeal soon. You will not be disappointed, I promise. If you are not so lucky (ah-hem) to have the elephant sack of Craisins, you could definitely use raisins in it's place.
And if you are curious....this recipe came from a cookbook I bought at Costco.
Adapted from Savoring the Season with Our Best Bites
3 cups rolled oats (not quick cooking)
1/2 cup brown sugar
2 t. cinnamon
2 t. baking powder
1 t. salt
3/4 cup dried cranberries
1 cup almond milk
1/4 cup butter, melted
2 t. vanilla extract
chocolate chips and coconut (optional, for topping)
Preheat oven to 350 degrees
In a large bowl, combine oats, brown sugar, cinnamon, baking powder, salt, and cranberries. Mix together milk, butter, vanilla, and eggs in a smaller bowl.
Add the egg mixture to the oat mixture; whisk to combine.
Pour into a 9x9 inch baking dish, lightly coated with cooking spray.
Bake 35-40 minutes or until top is golden.
Serve with chocolate chips and coconut sprinkled on top.
** Linked to Mom's Test Kitchen's Test Meal Monday, Keeping it Simple's Motivate Me Monday, 33 Shades of Green's Tasty Tuesday, Chef in Training's Tuesday Talent Show, Mandy's Recipe Box's Totally Tasty Tuesdays, The Country Cook's Weekend Potluck, and Skip to my Lou's Made by You Monday. **