Overnight Baked Porridge

• 4-1/2 cups water
• 3 cups quick-cooking oats
• 2 large eggs, lightly beaten
• 2 apples, peeled and chopped (about 1 cup)
• 1/2 cup packed brown sugar
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 1/2 cup raisins
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• Additional milk, optional

1. In a saucepan, bring water to a boil; add oats. Return to a boil; cook 1 minute. Remove from the heat; cover and let stand for 5 minutes. Combine eggs, apples, brown sugar, milk, oil, raisins, baking powder, salt and cinnamon. Stir in oatmeal. Spoon into a greased 9-in. square baking pan. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350u0b0 for 60-65 minutes or until a knife inserted in the center comes out clean. Cut into squares; pour milk over each serving if desired.

water, quickcooking oats, eggs, apples, brown sugar, milk, vegetable oil, raisins, baking powder, salt, ground cinnamon, milk

Taken from www.tasteofhome.com/recipes/overnight-baked-porridge/ (may not work)