Cranberry & Apple Baked Oatmeal

  • ⅔ cup chopped and toasted pecan nuts
  • 2 cups HCW Rolled  Oats
  • 1 tsp cinnamon 
  • 1 teaspoon baking powder
  • 1 ¾ cups milk of choice 
  • ⅓ cup HCW Agave syrup or honey
  • 2 large eggs (or flax eggs if vegan)
  • 3 tablespoons melted butter OR coconut oil, divided
  • 2 teaspoons HCW vanilla extract
  • 1 cup HCW Raisins
  • 1 cup HCW Cranberries
  • ¾ teaspoon HCW fine salt 
  • 2 grated apples for topping
Optional toppings for serving: plain yoghurt, honey for drizzling, and/or fresh fruit.  Method: 
  1. Preheat the oven to 190 degrees Celcius and grease a square baking dish. 
  2. In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder and salt. 
  3. In a smaller mixing bowl, combine the milk, Agave Syrup, egg, half the butter or coconut oil, and vanilla. Whisk until blended. 
  4. Set aside about ½ cup of the cranberries for topping the baked oatmeal, then arrange the remaining raisins and cranberries evenly over the bottom of the baking dish. Cover the fruit with the dry oat mixture, then pour the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently push down any remaining dry oats.
  5. Scatter the remaining cranberries on the top.
  6. Bake for 40-45 minutes, or until the top is golden.