PERSIMMON & CRANBERRY BAKED OATMEAL

the new favorite thing is baked oatmeal. I have always been a huge fan of regular oatmeal, but I was always skeptical about baked oatmeal. I didn’t want it to taste like I was eating a cookie for breakfast. I was pleasantly surprised the first time I made it. The texture was great, and it saves in the refrigerator even better. It will definitely be one of those things I pre bake and heat up when needed. My favorite thing to do is to pour some soy milk over a huge scoop of it. We used cranberries and persimmons, but you can literally put anything in it. This year, I am trying not to eat 10 cheeseburgers every day, so if you are like me and trying to eat a bit more mindful, I urge you to try out this Persimmon & Cranberry Baked Oatmeal. Add the mix-ins you like, and maybe play around with things a bit. I have a batch in the fridge right now I am about to dig into. I hope you guys enjoy it.

Persimmon & Cranberry Baked Oatmeal

Serves 6 to 8

Ingredients:

• 2 cups rolled oats
• 1/2 cup light brown sugar
• 1/3 cup flaxseed meal
• 2 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1 cup low-fat milk
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1 1/2 tablespoons melted coconut oil (can substitute melted butter)
• 2 fuyu (jiro) persimmons, peeled and chopped
• 2/3 cup fresh (or frozen) cranberries, blanched
• 1 banana, chopped
• 2 tablespoon butter, softened
• maple syrup, optional

Directions:

• 1. Preheat oven to 375°F.
• 2. Generously grease an 8”x 8” baking dish and set aside.
• 3. Place first 6 ingredients into a mixing bowl and toss together.
• 4. In another mixing bowl whisk together both milks, the egg, vanilla and coconut oil.
• 5. Pour the milk mixture over the oat mixture and stir together. Fold in the remaining ingredients until just combined.
• 6. Pour mixture into the prepared baking dish and smooth surface with a spatula.
• 7. Dot the top with butter and bake for 40 to 45 minute or until golden brown. Allow oatmeal to cool about 7 minutes before drizzling with syrup, if using. Serve.