breakfast for supper

It's been a long time since we've had this recipe from Taste of Home's Healthy Cooking Magazine.  I found it again today, adjusted the ingredients a bit to make it my own, and fixed it for supper.  It's a huge hit, and can be gluten free with the right oatmeal!

Baked Blueberry and Peach Oatmeal

3 c. old-fashioned oatmeal

1/2 c. brown sugar

2 tsp. baking powder

1/4 tsp. salt

2 eggs

1 1/4 c. milk or milk substitute

1/4 c. canola oil

1 tsp. vanilla extract

1 can sliced peaches in juice, drained and chopped

1 c. fresh or frozen blueberries

1/3 c. chopped walnuts

1/2 tsp. cinnamon

In a large bowl, combine the oats, brown sugar, baking powder, and salt.  Whisk the eggs, milk, oil, and vanilla; add to dry ingredients and stir until blended.  Let stand for 5 min.  Stir in peaches and blueberries.

Transfer to an 11x7 or 8x8 baking dish coated with cooking spray.  Sprinkle with walnuts.  Bake, uncovered, at 350 for 35-40 min. or until top is lightly browned.  Serve with additional milk if desired.