Apricot-Almond Baked Oatmeal

• 2 1/2 cups oats
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon salt
• 1 1/2 cups whole almonds, roughly chopped
• 1 1/2 cups dried apricots, roughly chopped
• 1 1/3 cups whole milk
• 2/3 cup heavy cream
• 1/4 cup honey
• 1/3 cup brown sugar, divided
• 1 egg
• 1/4 cup butter, divided (2 tablespoons melted, 2 tablespoons room temperature)
• 1 teaspoon vanilla

1. Preheat the oven to 350u0b0 F and generously butter a 9 x 9-inch baking dish.
2. In a large bowl, combine the oats, baking powder, cinnamon, ginger, and salt. Stir in the almonds and apricots. Spread the mixture evenly into the prepared baking dish.
3. In a medium bowl, whisk the milk, cream, honey, 1/4 cup brown sugar, egg, 2 tablespoons melted butter, and vanilla to combine. Pour over the oats. Dollop with remaining butter and sprinkle with remaining brown sugar.
4. Bake until the oatmeal has absorbed the liquid and is golden brown on the surface, 25 to 30 minutes. Cool slightly before serving.

oats, baking powder, cinnamon, ground ginger, salt, whole almonds, dried apricots, milk, heavy cream, honey, brown sugar, egg, butter, vanilla

Taken from food52.com/recipes/31621-apricot-almond-baked-oatmeal (may not work)