Strawberry & Cranberry Oatmeal Bake

I love breakfast – cereal, bacon & eggs, crèpes, pancakes! I can eat breakfast three times a day. I am always experimenting, researching, and saving breakfast recipes. I have made this recipe twice already and will probably continue to make it each weekend until I can’t look at oatmeal anymore. It is a hit with my both my boyfriend and I, with lots of leftovers to last us throughout the week.

The recipe can be made gluten-free and you can substitute any type of milk, sugar, and fruit!

Strawberry & Cranberry Oatmeal Bake

Adapted from spoon fork bacon 

Ingredients

  • 2 cups rolled oats
  • ¼ cup coconut sugar
  • 1/3 cup flaxseed meal
  • 1 tsp baking powder
  • 2 + 1/2 tsp cinnamon (I left this out)
  • 1 cup coconut milk
  • 1 cup low-fat milk
  • 1 + ½ tbsp melted butter
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup of sliced strawberries
  • 2/3 cup cranberries
  • 2 tbsp butter
  • 1 tbsp maple sugar

Instructions

  1. Preheat oven to 375 F.
  2. Generously grease or line with parchment paper an 8” x 8” baking dish and set aside.
  3. Toss oats, coconut sugar, flaxseed meal, and baking powder together in a large mixing bowl.
  4. In a different mixing bowl, whisk together milks, egg, vanilla, and melted butter.
  5. Pour the wet mixture over the oat mixture and stir together. Fold in fruit until just combined.
  6. Pour mixture into prepared baking dish and smooth out with a spatula.  Dot mixture with butter and sprinkle with maple sugar.
  7. Bake for  40-45 minutes or until golden brown. Let cool before serving. Leftovers can be kept in refrigerator in a sealed container for a few days. Reheat in microwave or in oven.

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Strawberry & Cranberry Oatmeal Bake printable recipe

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