Ingredients
for 6 servings
-
2 ½ tablespoons coconut oil, melted, divided -
2 cups cranberry, divided (250 g) -
1 ¾ cups old fashioned rolled oat (175 g) -
½ cup walnuts, chopped (50 g) -
¼ cup unsweetened coconut flake, plus 2 tablespoons, divided (20 g) -
1 ½ teaspoons cinnamon -
½ teaspoon ground ginger -
1 teaspoon salt -
2 cups milk (480 mL) -
¼ cup maple syrup, plus more to serving (55 g) - 1 egg
-
2 teaspoons vanilla extract - milk, or yogurt, for serving
- flaky sea salt, for serving
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Preparation
- Preheat the oven to 350°F (180˚C).
- Oil a 9x9-inch (22x22-cm) baking dish with ½ tablespoon of the coconut oil and add 1½ cups (190 g) of the cranberries in a single layer.
- In a large bowl, mix together the rolled oats, walnuts, ¼ cup (20 g) coconut flakes, cinnamon, ginger, and salt.
- In a separate bowl, whisk together the remaining 2 tablespoons coconut oil, milk, maple syrup, egg, and vanilla. Pour the wet mixture into the dry mixture and stir just to combine.
- Pour the oat mixture over the cranberry layer in the baking dish and sprinkle with the remaining cranberries and coconut flakes.
- Bake until the top of the oatmeal is set, 30-40 minutes.
- Serve warm with milk or yogurt, flaky salt, and maple syrup, if desired.
- Enjoy!
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Tips
1 of
3
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cookingbird
I used blueberries sand raspberries instead of cranberries. It works, too.
2018-07-03T15:45:08Z Helpful (15) -
Cindy Jennings
I used strawberries and blueberries.
2018-08-12T17:33:42Z Helpful (4) -
Janelle Summers
You can add apples or raisins too. If you want it a little more on the sweet side I would use craisins instead.
2018-11-13T03:11:43Z Helpful (2) -
Zoe Hamilton
I didn’t have coconut oil, so I used butter and it tasted amazing!
2018-11-02T23:30:51Z Helpful (2)
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