Apple Cranberry Breakfast Pudding

1 c Fresh cranberries; halved
1/4 c Brown sugar
4 c Milk
1/2 c Brown sugar; packed
1/2 ts Salt
1/2 c Seedless golden raisins
2 c Oatmeal; uncooked
5 Red delicious apples; cored & sliced thin
1 c Nuts; chopped (pecans, walnuts or almonds)
Nonfat sour cream

Cinnamon Sugar
2 tb Granulated sugar
1/4 ts Cinnamon

Preheat oven to 350øF. Coat cranberries with brown sugar by shaking together in a plastic bag.

Place milk, sugar and salt in a large microwave-safe bowl. Heat in microwave until very hot but not boiling, about 6 to 8 minutes on HIGH (100 percent power).

Add raisins, oatmeal, apples, cranberries and nuts. Mix well. Put into stoneware serving or cooking bowl and bake 30 minutes. Stir before serving. Top with a dollop of nonfat sour cream sweetened to taste with Cinnamon Sugar.

Makes about 8 to 12 servings.

** Cinnamon Sugar **

Mix the granulated sugar with the cinnamon.

Printer friendly version: Apple Cranberry Breakfast Pudding

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