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Tuesday, December 10, 2013

Cranberry Persimmon Oatmeal Bake

Throwing out food gives me heart palpitations.  This is how I used up my leftover holiday cranberries, and the result: delicioso!

2 c oats
1 c fresh cranberries
1 chopped persimmon
4 chopped dates
1/3 c unsweetened coconut flakes
a little less than 1/4 c cacao nibs
1/2 tsp. salt
2 c water
1/2 c almond milk
a little more than 1/3 c maple syrup
1 tbsp. flour
1/4 tsp. baking powder
coconut oil to grease the baking dish
coconut sugar to sprinkle on top (or any sugar you like)

Preheat oven to 350 degrees.  Combine the oats, cranberries, persimmon, dates, coconut, cacao nibs, salt, water, and almond milk in a medium sauce pan over medium heat.

Stir the mixture, bring to a boil, Cover and simmer for five minutes.  Remove from heat and stir in the maple syrup, flour, and baking powder until well combined.  Grease a small baking dish with coconut oil, pour the mixture into the dish, and sprinkle the top with coconut sugar. Bake for 30 minutes.  Allow to cool for 8 minutes before slicing.  

I ate mine topped with a little more syrup drizzled over the top with some chopped pecans. Yum!!


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