Cranberry Pecan Baked Oats

Frozen cranberries are actually really good in these baked oats, but substitute whatever nuts or seeds you have on hand. Good topped with berries and/or yogurt.

I’ve written it the proper way below, mixing the wet ingredients in one bowl and the dry in another before combining them. I have to admit though, I often just dump all of the ingredients into a baking dish and mix well. Fewer dishes to clean. Tastes fine to me!

Cranberry Pecan Baked Oats

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8

Cuisine: Breakfast

Ingredients Method Notes

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

Method

 

1. Preheat the oven to 350F. Lightly oil a 9X13-inch baking dish.
2. In a medium bowl, combine all the dry ingredients.
3. In a large bowl, whisk together the eggs, milk, oil and bananas.
4. Add the dry ingredients to the wet, and mix together.
5. 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

If you reheat leftovers in the microwave, try adding a splash of milk. 

See more heart-healthy cold-weather comfort foods here.