This quick and easy baked oatmeal recipe has tangy sweet pops of cranberry, crunchy toasted pecans and a hint of orange zest. It's a simple breakfast that tastes really special. I've got easy swaps to make this baked oatmeal vegan and/or sugar free.
?cupmaple syrup(or brown sugar or honey) 6-7 packets of stevia for sugar free
¼cupcoconut oil(or butter)
2cupsmilk(or almond milk, or other milk alternative)
1teaspooncinnamon
dashsalt
1teaspoonvanilla
1orangezested
½cuptoasted pecanschopped
Instructions
Preheat the oven to 375° F. Spray a 1 quart casserole dish with vegetable spray and set aside.
In a medium bowl, combine the oatmeal, mashed banana, fresh and dried cranberries, maple syrup, coconut oil, milk, cinnamon, salt, vanilla, orange zest and toasted pecans. (Note: coconut oil is a liquid at room temperature, but rapidly chills to a solid, so it may clump. That's normal.)
Stir well to blend the mixture evenly. Pour the oatmeal mixture into the prepared baking dish and bake for 30 minutes or until the oats are set and the top is golden brown.
Serve with extra maple syrup on the side and milk or half and half. For extra zing, cut the zested orange into segments to serve with the baked oatmeal.