Cranberry Orange Baked Oatmeal

• 2 cups old-fashioned rolled oats

• 1teaspoon baking powder

• ½ teaspoon sea salt

• ½ teaspoon ground cinnamon

• ½ teaspoon ground ginger

• 2 cups unsweetened vanilla almond milk, or any non-dairy milk

• ¼ cup orange juice

• Zest from 1 orange, about 1 Tablespoon

• ⅓ cup maple syrup

• 2 Tablespoons plain Greek yogurt, or dairy-free yogurt if needed

• 1Tablespoon ground flaxseed, or 1 egg

• 1Tablespoon melted coconut oil

• 1teaspoon vanilla extract

• ¾ cup fresh or frozen cranberries, plus more for topping if desired

Orange Yogurt Glaze

• 3 Tablespoons Greek yogurt, or dairy-free yogurt if needed

• ½ Tablespoon maple syrup

• 2 teaspoons fresh orange juice, plus more to thin as needed

• 1teaspoon orange zest

• ¼ teaspoon vanilla extract

Instructions

• Preheat the oven to 375°F and spray an 8×8 inch square baking dish with

  cooking spray.

• In a large bowl, mix together the oats, baking powder, cinnamon, ginger and salt.

• Add in the milk, orange juice, orange zest, maple syrup, yogurt, flaxseed, coconut oil and vanilla. Stir well to combine. Gently fold in cranberries.

• Carefully pour oatmeal mixture into the prepared baking dish. Bake for 50-60 minutes or until the middle of the bake is set and the top is golden. Remove from the oven and let cool for about 10 minutes while you make glaze.

• Make the glaze by combining Greek yogurt, maple syrup, orange juice, orange zest and vanilla in a small bowl. Add more orange juice if needed to thin. You want to be able to drizzle the glaze over the baked oatmeal.

• Drizzle glaze over baked oatmeal, cut into 6 slices and serve.

• Store in the refrigerator in an airtight container for up to 5 days. To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.

Nutrition

Serving: 1slice | Calories: 161kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 344mg | Potassium: 146mg | Fiber: 3g | Sugar: 14g

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Recipe by: Eating Bird Food