Baked oatmeal recipe with apples and cranberries • Zestfull

Baked Oatmeal recipe with Apples and Cranberries is a hearty and delicious breakfast. Nut-free, Gluten-free and Dairy-free. Coconut-free option

2 cups rolled oats (use certified gluten free for GF option)
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 whole millet seed (or nuts or seeds of choice)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup coconut flakes
1/2 cup maple syrup
1 teaspoon vanilla
1 large egg
2 1/4 cup coconut milk or milk of choice 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

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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 syrup, vanilla, egg, coconut milk, apple cider vinegar and orange zest. Stir in apple, raisins or currants.
Spread oat mixture into baking dish. Pour wet ingredients on top. Stir. Scatter cranberries. Drizzle melted coconut oil over the top. Tap dish once. Bake for 35-45 minutes until the top is slightly golden and oats are firm. Check early as all ovens bake at different times.
Serve warm with an extra drizzle of syrup or yogurt.

To make coconut-free; use vegan butter or avocado oil instead of coconut oil, leave out coconut flakes and use any plant based milk alternative
Use whole milk and omit apple cider vinegar

Keywords: breakfast, baked oatmeal, cranberries, holiday brunch