Dairy-Free Spiced Cranberry Baked Oatmeal
This Dairy-Free Spiced Cranberry Baked Oatmeal is sweet + spiced, bright + festive. It's the perfect Dairy-Free and Gluten-Free breakfast or brunch for a warm, winter weekends or to grace your holiday table.
Servings: 6
Ingredients
Wet Ingredients
- 2 eggs
- 1/2 cup mashed banana (roughly one banana!) can sub apple sauce or greek yogurt for this too.
- 2 cups dairy-free milk almond, cashew, coconut or oat work here!
- 1 tsp vanilla extract
- 1/2 cup maple syrup
Dry Ingredients
- 3 cup oats** use gluten-free oats, if necessary
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup dried cranberries
- 1/3 cup chopped walnuts optional!
Instructions
- Preheat the oven to 175c or 350f. Grab a 9x13 baking dish. (I dont grease mine, but feel free to spray or oil your pan if you're worried about it sticking!)
- In a large bowl, mix together all of the wet ingredients. Be sure to whisk it until the eggs are combined with the other items.
- In a separate bowl, mix together all of the oats, spices and other dry ingredients. (Feel free to save a few nuts + cranberries to decorate the top of the bake!)
- Add the dry inredients to the wet ones and stil until all of the oats are thoroughly coated!
- Pour the entire mixture into the baking dish. If desired, decorate the top with extra cranberries and walnuts. Bake for 35-40 minutes or until the top of the oats appear dry and set.
- Serve with extra maple syrup, yoghurt and/or extra chopped nuts and cranberries!
Notes
**I prefer using jumbo oats or rolled oats in baked oatmeal, but feel free to use instant or quick oats too. Just be aware that it will change the texture slightly.