Cranberry Pecan Baked Oats
Things are getting desperate around here. I’ve busted into the frozen cranberries for baking. 
Just kidding! I’ve been meaning to use these Christmas leftovers for a while now, and trying to limit grocery runs is forcing me to be creative.
It turns out they’re really good in these baked oats (I usually use blueberries). Substitute whatever nuts or seeds you have on hand. Good topped with berries and/or yogurt.
Ideally, you mix the wet ingredients in one bowl and the dry in another before combining them. I have to admit that yesterday I got up early and wanted to make this without much fuss, so I just dumped all of the ingredients into a baking dish and mixed well. Fewer dishes to clean, but perhaps not optimal. You can end up with poorly mixed ingredients doing it that way.
Do as I say, not as I do! 😉
Cranberry Pecan Baked Oats
Ingredients
- 3 cups rolled oats
- 1/3 cup sunflower seeds
- 2/3 cup pecans roughly chopped
- 1 cup frozen cranberries
- 1/3 cup brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 3 eggs
- 1 cup milk
- 2 tbsp canola oil
- 2 cups mashed ripe bananas substitute unsweetened applesauce if needed
Instructions
- Preheat the oven to 350F. Lightly oil a 9X13-inch baking dish.
- In a medium bowl, combine all the dry ingredients.
- In a large bowl, whisk together the eggs, milk, oil and bananas.
- Add the dry ingredients to the wet, and mix together.
- Pour the mixture in the prepared baking dish and bake for about 45 minutes, until the oatmeal is lightly browned on top and a toothpick inserted in the middle comes out clean.
Notes
