Many of us have Thanksgiving dinner menus on our minds but it has been an unusually tough time in California these past few weeks.
Our beautiful state has been devasted by wild fires which have resulted in so much loss, hazardous air quality and school closures. Still we are the lucky ones in Berkeley (the fire is 160 miles north east from us) and since we’ve been unable to go outside for the last week due to poor and dangerous air quality, we’ve had a lot of time to reflect, give back to the communities that have lost so much and give thanks for all the blessings in our lives.
It should’nt take a natural disaster to remember to be thankful but it is a powerful reminder to hold our friends and family close to us and find joy in the little things.
All I’ve wanted to do this week is bake which always cheers me up. A group of talented blogger friends have come together to share their favorite cranberry dishes on Instagram under the hashtag #yesyoucranberry. The party is being hosted by Annie of What Annie’s Eating and Rebecca and Ruth from Square Meal Round Table. As part of this collaboration, I wanted to share a dish that has always brought me comfort and one I like to make for friends when they stay over for a visit.
I’m a big fan of breakfast. I love it all; pancakes, oats, eggs, frittata and muffins. I love baked oatmeal because it’s a fancier version of oatmeal but super simple to make.
One of the first few recipes I shared was for a spring version of a baked blueberry oatmeal, This Cranberry Apple Baked Oatmeal is all dressed up for the holidays and uses warming spices such as cinnamon and vanilla. It’s also packed with coconut flakes and loads of healthy seeds. It’s refined sugar free and nutrient dense making it the perfect breakfast to serve the day after Thanksgiving to help chase away those carb blues.
You can prep all the ingredients except the coconut oil & cranberries the night before, cover and refrigerate overnight. Pop it in the oven in the morning. It will come together in a cinch and everyone will love it because it is not only pretty but sweet, tart and tasty.
Best of all, it’s a dish that is nourishing, healthy and comforting. And one that you should make to enjoy with those you love and cherish.
Happy Thanksgiving everyone- stay safe & healthy ❤️
Cranberry Apple Baked Oatmeal
Free from: peanuts, tree nuts, sesame, dairy & refined sugar. Gluten Free option.
- 2 cups oats (use certified gluten free for GF option)
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 whole millet seed( or substitute nuts or seed of choice)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup coconut flakes
- 1/2 cup maple syrup or date syrup. I like Just Date Syrup
- 1 teaspoon vanilla
- 1 large egg
- 2 1/4 cup coconut milk plus 1 teaspoon apple cider vinegar. *See Notes
- 1/2 teaspoon heaping orange zest
- 1/4 cup dried currants or raisins
- 3/4 cup peeled and diced apple
- 3/4 cup fresh or frozen whole cranberries
- 3 tablespoons unrefined coconut oil, melted. *See Notes
Preheat oven to 375 F. Oil/grease inside of a round( 9 inch) baking dish, 8 inch square or 9 x11 rectangle baking dish.
In a large bowl, combine dry ingredients; oats, seeds, baking powder, salt, cinnamon, and coconut flakes. Set aside oat mixture.
In a large measuring cup or bowl, whisk together wet ingredients; maple or date syrup, vanilla, egg, coconut milk, apple cider vinegar and orange zest. Add apple, raisins or currants.
Spread oat mixture into baking dish. Pour wet ingredients on top of mixture. Scatter cranberries on top, pressing gently into oat mixture. Drizzle melted coconut oil over the top. Shake dish so ingredients settle. Bake 35-45 minutes until crust is slightly golden and oats are firm. Check early as all ovens bake at different times.
Serve warm with an extra drizzle of syrup, yogurt or creme fraiche.
- Replace seeds with nuts of choice
- Whole millet seed is used as a nut replacement. It provides a hearty crunch and it’s good for you too!
- Be creative and adapt this recipe based on what you like; add; cacao nibs or chocolate chips, dried cherries or raisins, spices of choice such as ground cardamom or ginger.
- Leftovers can be stored in the freezer. Cut into individual portions. Lay flat on a baking sheet for 30 minutes so that the portions don’t stick together when frozen. Transfer to a freezer safe or airtight bag or container. Defrost the night before and reheat.
- Use butter, ghee or avocado oil instead of coconut oil
- Use any milk substitute. If using whole milk omit the apple cider vinegar
*For more cranberry inspiration, follow the hashtag #yesyoucranberry on Instagram on Monday, November 19