2 cups old fashioned oats
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp ground ginger
2 cups unsweetened vanilla non-dairy milk
¼ cup reduced sugar orange juice
Zest from one orange
⅓ cup maple syrup
2 Tbsp greek yogurt/non-dairy yogurt
1 tbsp melted coconut oil
1 tsp vanilla extract
¾ cup frozen/fresh cranberries
Preheat the oven to 375 and spray an 8x8 baking pan with cooking spray.
In a large mixing bowl, combine oats, baking powder, cinnamon, ginger, and salt.
Add in the milk, orange juice, orange zest, maple syrup, yogurt, egg, coconut oil and vanilla. Stir well. Fold in cranberries.
Pour mixture into a baking dish and bake for 50-60 minutes or until the middle is set and the crust is golden. Remove from oven and allow to cool for 10 minutes.
Drizzle with maple syrup if desired.
Swap cranberries for pomegranate seeds
Add 1 scoop vanilla protein powder + addional 1/4 cup non-dairy milk
Swap coconut oil for equal measure of unsweetened applesauce