• Prep Time 10 minutes
  • Makes 6 servings

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Ingredients

  • 1 1/2 cups Robin Hood® Large Flake Oats
  • 1 can Carnation® Regular Evaporated Milk
  • 1½ cups water
  • 1/3 cup SUGAR IN THE RAW® Natural Turbinado Sugar
  • 1/2 tsp ground cinnamon
  • Pinch salt
  • 1 cup fresh blueberries, divided
  • 125 mL toasted chopped pecans
  • 1/4 cup plain Greek yogurt

Serving Size: 6 servings

Directions

Serving Size: 6 servings

  • Preheat oven to 350°F (180°F). Grease 8-inch (2 L) square baking dish. Stir together oats, evaporated milk, water, sugar, cinnamon and salt. Stir in blueberries and pecans.
  • Transfer to prepared baking dish; cover and bake for about 45 minutes or until liquid is absorbed and oats are tender. Serve with yogurt.

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