Tuesday, November 6, 2012

Cranberry Orange Baked Oatmeal {Dairy-Free Version}

This recipe is the dairy-free version of my original Cranberry Orange Baked Oatmeal. It is also useful if you can have dairy yet simply don't have any yogurt on hand. Butter can be used in place of the coconut oil for those who can have diary.

Cut this recipe in half for two servings and bake in a 5x9 inch bread pan, or double it for a crowd and bake in a 9x13 inch pan. The bake time is the same. This recipe is Nourishing Traditions approved.

Cranberry Orange Baked Oatmeal
{A Soaked Recipe}

Juice of one orange plus enough water to make 1 cup
2 cups old fashioned or quick cooking oats

1/3 cup 
coconut oil*
2 eggs
1/4, 1/3 or 1/2 cup whole cane sugar or regular sugar (I think 1/3 cup is just right.)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon grated orange zest

2/3 cup fresh cranberries, divided
1/4 chopped walnuts or pecans

Mix the orange juice and water together with the oats in a container with a lid or a bowl covered with plastic wrap and set in a warm place or on the counter for 12-24 hours. 

Preheat the oven to 350 degrees.

In a mixing bowl combine the soaked oats and the next six ingrediants. It mixes best with a hand mixer, but a sturdy wooden spoon also works. Stir in 1/3 cup cranberries. Using coconut oil, lightly grease a 8x8, 9x9, or 9-inch round pan. Poor the batter into the pan. Sprinkle nuts and remaining cranberries over the batter.

Bake for 25 to 30 minutes or until the edges start to brown. 

Serve by itself or with milk or plain yogurt.

Preparation time: 10 minutes plus 12-24 hours to soak the oats. 
Bake time: 30 minutes. Servings: 4.

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