Baked Oatmeal

• 2 tablespoons butter (plus a little extra for buttering your baking dish)
• 2 cups fruit and nut muesli (uncooked rolled oats, fruit and nuts)
• 1/4 cup sliced almonds (yes, there are nuts in the muesli, but I love almonds)
• 1/4 cup shredded coconut (mine was sweetened)
• 1/4 cup (I used toasted pumpkin, sunflower, and flax)
• 1 teaspoon baking powder
• 1 pinch fresh ground cinnamon
• a few pinches fresh ground nutmeg
• 1/2 cup raw sugar ( a 1/4 cup if you prefer breakfast a little less sweet)
• 1 egg
• 1 1/2 cups skim milk
• 6 ounces vanilla yogurt

1. Preheat oven to 375u0b0
2. Melt butter and set aside to cool.
3. Measure muesli, almonds, coconut, seeds, baking powder, cinnamon, nutmeg, and sugar into a medium bowl, stir, and set aside.
4. Whisk egg in a separate medium bowl.
5. Add milk, yogurt, and cooled butter to bowl with egg and whisk it all together.
6. Add bowl of dry ingredients to bowl of wet ingredients and stir to combine.
7. Butter a small baking dish (mine was a rectangular 11 cup glass baking dish) and pour in combined ingredients.
8. Bake 20 minutes.

butter, rolled oats, almonds, shredded coconut, pumpkin, baking powder, fresh ground cinnamon, ground nutmeg, sugar, egg, milk, vanilla yogurt

Taken from food52.com/recipes/8361-baked-oatmeal (may not work)