Fruit on the bottom baked oatmeal

On Wednesday I was home sick with a cold, and baked oatmeal sounded good for breakfast. I ran through my list of baked oatmeal recipes, trying to figure out what to do. I really liked the recipe I found for fruit on the bottom, but I was sort of lacking in the fresh fruit department, and I had some leftover pumpkin that I wanted to add in. I pondered some more, and finally settled on the fruit on the bottom baked oatmeal, deciding to go with pumpkin and pears, and at the last minute I added in some dried cranberries. The result was fantastic. I've eaten it every day since.

I have some extra plums - I'm thinking next batch will be applesauce (instead of pumpkin), and plums. Or maybe cherries. Or peanut or almond butter added in and some strawberries. Hmmm, the options.

Fruit on the bottom baked oatmeal

adapted from Cooking for Seven

3 larger size pears, peeled & sliced (enough to nicely cover the bottom of the pan)

2 TBSP brown sugar

1/3 c dried or fresh cranberries

1/4 c butter, melted

1/2 c milk

1/4 c maple syrup or 2 TBSP brown sugar

2 eggs

1/4 c butter, melted

1 tsp vanilla

1/2 c pumpkin

2 c rolled oats

2 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp pumpkin pie spices

1/2 c toasted walnuts or pecans

Preheat oven to 350F.

In bottom of 8x8" pan, spread 1/4 c butter, sliced pears and cranberries. Sprinkle 2 TBSP brown sugar over butter, pears and cranberries.

In medium bowl, combine oats, baking powder, baking soda, salt and spice.

In another bowl, whip together milk, maple syrup or brown sugar, eggs, 1/4 c butter, vanilla and pumpkin.

Add liquids to oat mixture, and stir to combine. Pour into pan. Sprinkle nuts on top. Bake for 35 minutes, or until top is browned and middle of pan is set.

Serve with milk (I like evaporated), cream, or yogurt.