Like a casserole-cookie hybrid (and healthier than leftover pie), this make-ahead whole-grain dish will toatally feed a crowd.
Heat oven to 350° F.
Butter a 2-quart baking dish.
Combine the oats, almonds, cranberries, cinnamon,
and ½ teaspoon salt in a large bowl. Stir in the
melted butter, milk, eggs, maple syrup, and vanilla.
Mix well and spread evenly in the prepared dish.
Bake until golden and the center is firm, 35 to 45 minutes. Serve warm, drizzled with cream or milk,
if desired. Leftovers will keep refrigerated up to 1 day.
Tip: Toast raw almonds
in a 350° F oven on a rimmed baking sheet
until fragrant and golden
brown, 8 to 10 minutes.
Let cool before chopping.