Baked Cranberry and Almond Oats

Baked Cranberry and Almond Oats

Breakfast
Cinnamon Toast

Get all the flavors of a freshly baked cranberry almond cake but as a healthy, nutritious breakfast. The oats are creamy, flavourful, and delicious. Drizzled with a simple Kokada icing, they are the perfect breakfast for a cold winter morning.

Preheat

350°

Time

50-60 min

Servings

4-6

Difficulty

Easy

WHAT YOU WILL NEED

2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon cardamom
1/4 teaspoon nutmeg
1 teaspoon baking powder
1 tablespoon ground flax
1/2 teaspoon salt
2 cups soy milk
1 banana, mashed with a fork
2 tablespoons Kokada Cinnamon Toast
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon orange juice
1 tablespoon orange zest, about 1 orange
1 cup fresh or frozen cranberries
1/2 cup almond slivers

Glaze Ingredients

2 tablespoons powdered sugar
2 tablespoons Kokada Cinnamon Toast
2 tablespoon maple syrup
1 tablespoon soy milk

INSTRUCTIONS

Preheat the oven to 350 degrees and lightly grease an 11×7 inch baking pan.
Mix the dry ingredients together in a medium bowl – oats, cinnamon, cardamom, nutmeg, baking powder, ground flax, and salt.
In a separate bowl, whisk the wet ingredients – soy milk, mashed banana, Kokada, vanilla extract, almond extract, orange juice, and orange zest.
Pour the wet ingredients into the dry bowl and mix with a wooden spoon until everything is combined.
Fold in the cranberries and almond slivers.
Pour the mixture into the baking tray and bake for 40 minutes.
While it’s baking, make the glaze by whisking together all of the ingredients.
Serve warm with the glaze on top!