This recipe makes serving a brunch crowd easy. The oatmeal is baked in the oven so you don't have to worry about stirring or having the oatmeal boil over the stovetop.
2 cups large-flake rolled oats
1 cupFisher® Slivered Almonds
1 cup chopped ripe mango
1/2 cup honey, divided
2 tablespoons brown sugar
1 tablespoon grated fresh gingerroot
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
4 cups milk
1 cup Greek yogurt, for serving
Preheat oven to 350°F. Grease 9-inch (2 L) square baking dish. In large bowl, combine oats, almonds, mango, 2 tablespoons honey, brown sugar, ginger, vanilla and cinnamon. Stir in milk; let stand for 10 minutes. Scrape into prepared pan.
Bake for about 40 minutes or until oats are softened and milk is absorbed. Serve hot with yogurt, and remaining honey for drizzling over top.