Today’s Mini Chef Mondays post is for this super delicious Cranberry Coconut Baked Oatmeal.
Do you still have cranberries lying around from Thanksgiving? I did so I decided to put them to good use with this super simple-to-make Cranberry Coconut Baked Oatmeal.
I love the idea of this Cranberry Coconut Baked Oatmeal for a make-ahead breakfast, especially for when you are super busy during the holidays. It’s easy to prepare and ready in just about 45 minutes. I like to make this on a Monday and eat it during the week or bake it for Christmas Eve morning. It’s beautiful and festive and the perfect dish to make with the kids.
To begin we assembled all of our ingredients and the boys took turns dumping them into a large bowl. I love having them work on their math skills while we cook together. My oldest is working on adding fractions right now.
Once the mixture was ready, we poured it into a prepared baking dish and topped it with sliced, fresh cranberries.
While the boys headed off to school the Cranberry Coconut Baked Oatmeal baked in a 375 degree oven for about 45 minutes.
The house filled with the wonderful aroma of baked oatmeal, warmed cranberries and toasted coconut while the oatmeal finished.
I just love the way it looks when baked and it tastes even better!
- 1½ cups natural apple sauce
- 2 large eggs
- ¼ cup coconut palm sugar
- ½ tsp vanilla extract
- ½ tsp cinnamon
- ¾ tsp baking powder
- 1 cup milk (dairy or soy)
- 6 oz. (about 1¼ cups) fresh cranberries
- 1 cup shredded coconut
- 2 cups old-fashioned rolled oats
- Preheat the oven to 375 degrees. In a large bowl, whisk together the apple sauce, eggs, coconut palm sugar, vanilla, cinnamon, coconut and baking powder until smooth. Add the milk and mix again. Slice the cranberries in half. Stir the cranberries and oats into the applesauce mixture.
- Pour the oatmeal mixture into an 8x8 or 9x9 casserole dish (greased with coconut oil). Bake in the preheated oven for 45 minutes, or until the surface is a light golden brown. Serve hot or refrigerate until ready to eat.
- Optional: Top with leftover cranberry sauce, sliced almonds, warmed milk.
I am hosting Mini Chef Mondays along with 5 fabulous bloggers, find out more about the Mini Chef Mondays Team!
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Be sure to check out each of their Mini Chef posts as well!
- Candy Cane Ice Pops // Courtney’s Sweets
- Candy Cane Reindeer Pops // Finding Zest
- Easy Christmas Snacks That Look Like Christmas Trees // Eating Richly
- Beet Latkes // Vegging at the Shore
- Christmas Tree Fairy Bread // My Mini Adventurer