PEACH & BLUEBERRY BAKED OATMEAL

I make a large pan of this so we can have it several mornings for breakfast.  It warms up nicely in the microwave!  Budget-friendly tip:  When blueberries are in season and at the lowest price,  buy several containers and freeze them individually. First wash them and spread them out on baking sheets.  Dab them with a paper towel to dry them.  Place the baking sheets in the freezer until they are solid, then place them in  freezer containers.  They measure much easier when they are individually frozen. 

4 1/2 cups whole (old-fashioned) oats

2 teaspoons baking powder

1/2 teaspoon salt

6 egg whites, 3 whole eggs, or 3/4 cup egg substitute

2 cups fat free milk or almond milk

1/3 cup honey or agave

1/4 cup canola oil

2 teaspoons vanilla extract

1 1/2 cups fresh or frozen blueberries*

3 cups fresh or frozen chopped peaches*

1/2 cup coarsely chopped nuts

In a large bowl, combine oats, baking powder, and salt.  In another bowl, whisk together eggs, milk, honey or agave, oil, and vanilla.  Stir into dry ingredients.  Fold in fruit.  Pour into an oiled 13 x 9 inch baking pan.  Sprinkle with nuts.  Bake at 350 degrees about 35 minutes, or until firm.  Serve with milk, if desired.  Makes about 12 servings.

*Note:  One-half cup dried cranberries or raisins may be substituted for one of the fruits.