Cranberry Baked Oatmeal

As we head into the cozy holiday season I love to take advantage of the fresh cranberries available in stores to make this baked cranberry oatmeal. Pairing these superfoods with this baked oatmeal for breakfast makes a delicious, nutritious and pretty morning treat.

It’s also a great way to use up some of those extra cranberries you’ll likely have on hand from the holidays. What better way to add a little extra vitamin C, E, K and manganese along with the anti-inflammatory benefits and antioxidants they pack. Fresh cranberries paired with whole oats in this baked cranberry oatmeal will provide a healthy and delicious start to any day.

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Cranberry Baked Oatmeal

Ingredients

• 1 cup fresh whole cranberries
• 2 eggs (or vegan egg substitute)
• 1 1/2 cups milk (I use So Delicious Unsweetened Coconut Milk)
• 1/2 cup brown sugar
• 2 tsp vanilla extract
• 2 tbsp butter melted (coconut oil for a vegan version)
• 3 cups old fashioned oats
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp brown sugar (to top the baked oats)
• 1/2 cup dark chocolate chunks (optional)

Instructions

1. Preheat oven to 350 degrees. Grease an 8×8 pan with butter or a non stick cooking spray.

2. In a blender or food processor, add the cranberries and pulse until roughly chopped. Add to a large mixing bowl.

3. Add eggs into the bowl with the chopped cranberries and whisk together until combined.

4. Add the sugar, vanilla, milk and melted butter and whisk until combined.

5. In another bowl mix together the oats, salt and baking powder. If using them, add dark chocolate chunks and mix together. Add oats to the wet ingredients and stir gently until combined.

6. Pour mixture into prepared pan and sprinkle remaining 2 tablespoons of brown sugar over the top of the baked oats.

7. Bake for 30-35 minutes until oats are set. Let cool slightly before serving.

It’s easy to make this a vegan cranberry baked oatmeal with a few quick swaps mentioned above. There are several options to replace eggs from vegan substitutes, flax seeds or aquafaba. To make one flax egg, combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. Use 3 tablespoons of aquafaba for each egg in a recipe. If it calls for an egg white, use 1 tablespoon of aquafaba. Vegan butter or coconut oil can be substituted for the butter. It’s amazing how many milk alternatives can be found in stores today. You may want to experiment with a few to see what works best for you. I prefer to use Organic Unsweetened Coconut milk from So Delicious. Partly because I can get it at costco and it’s shelf stable so always on hand, but it also works to create a light fluffy texture.