This is kind of inspired by this recipe. Amounts are what I did, but if I do it again I might slightly decrease the nutmeg and maybe slightly increase the sugar.
- 1.5 cups steel cut oatmeal
- 2.5 cups boiling water
- 2tsp baking powder
- 1.5tsp fresh-grated nutmeg
- 1tsp powdered ginger
- 1tsp table salt
- 1.5 cups frozen cranberries (still-frozen is fine, no need to thaw)
- 1 16oz container of plain Greek yogurt (I used non-fat, but probably doesn't matter)
- 1/2 cup dark brown sugar
- 2 eggs
- 6Tbsp (3/4 stick) unsalted butter, melted and cooled slightly
- 4tsp vanilla extract
Combine oats and boiling water in a glass or metal bowl, cover with plastic wrap, and set aside for about 30 minutes.
Meanwhile, whisk together all other ingredients except cranberries in a large bowl. Preheat the oven to 350F and lightly grease a Pyrex 9x13 pan. After the oats have absorbed most of the liquid, combine them (along with any unabsorbed water) with the yogurt/egg/etc. mixture. Spread the frozen cranberries along the bottom of the 9x13 pan, then poar the oat mixture over them (the cranberries may float to the top, which is fine). Bake until mostly set and browned on top, about an hour.