Cranberry Orange Baked Oatmeal

This recipe can be cut in half for two servings and baked in a 5x9 inch bread pan, or doubled for a crowd and baked in a 9x13 inch pan. The bake time is the same. This recipe is Nourishing Traditions approved.

Click here for the dairy-free version of this recipe.

Cranberry Orange Baked Oatmeal

{A Soaked Recipe}

1 1/4 cup yogurt 

2 cups old fashioned or quick cooking oats

1/3 cup melted coconut oil or butter

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 1/4 teaspoon grated orange zest

2/3 cup fresh cranberries, divided

1/4 chopped walnuts or pecans

Mix the yogurt and oats together in a container with a lid or a bowl and 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.