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Fruitcake Baked Oatmeal

Oatmeal fancy enough for brunch! THIS MUST SIT OVERNIGHT in the refrigerator so plan ahead.
Course Breakfast
Cuisine American
Cook Time 45 minutes
Total Time 45 minutes
Servings 8
Author Meghan Gray

Ingredients

  • 1/3 cup Butter or margarine
  • 2 large Eggs
  • 1/2 cup Brown Sugar
  • 1/2 tablespoon Baking Powder
  • 1 tablespoon Vanilla Extract
  • 1/2 tablespoon Pumpkin Pie Spice
  • 1/4 teaspoon Salt
  • 1 1/8 cups Milk that's one cup plus two tablespoons, for those who don't measure in decimals, like myself.
  • 3 cups Oatmeal i always use old fashioned, but you can use any kind.
  • 1/2 cup Dried Pineapple
  • 1/2 cup Dried Cherries
  • 1/2 cup Dried Apricot snipped into small pieces
  • 1/2 cup Chopped Pecans

Instructions

  1. In a 2 quart glass casserole, melt your butter and allow to cool to room temperature. This is so it won't "cook" your eggs.
  2. Add eggs and beat well with the melted butter.
  3. Add brown sugar, baking powder, vanilla, spice, and salt. Mix well until there are no lumps. I use a whisk, but you may prefer an electric mixer.
  4. Whisk in milk, then add oats.
  5. Fold in dried fruit. Top with chopped nuts and refrigerate overnight.
  6. Bake, uncovered, at 350 degrees for 35-45 minutes or until set in the middle.