¼ cup unsweetened coconut flake (20 g), plus 2 tablespoons, divided
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
1 teaspoon salt
2 cups milk (480 mL)
¼ cup maple syrup (55 g), plus more to serving
1 egg
2 teaspoons vanilla extract
milk, or yogurt, for serving
flaky sea salt, for serving
Nutrition Info
Calories 331
Fat 16g
Carbs 38g
Fiber 5g
Sugar 15g
Protein 8g
How to Make It
1. Step
Preheat the oven to 350°F (180˚C).
2. Step
Oil a 9x9-inch (22x22-cm) baking dish with ½ tablespoon of the coconut oil and add 1½ cups (190 g) of the cranberries in a single layer.
3. Step
In a large bowl, mix together the rolled oats, walnuts, ¼ cup (20 g) coconut flakes, cinnamon, ginger, and salt.
4. Step
In a separate bowl, whisk together the remaining 2 tablespoons coconut oil, milk, maple syrup, egg, and vanilla. Pour the wet mixture into the dry mixture and stir just to combine.
5. Step
Pour the oat mixture over the cranberry layer in the baking dish and sprinkle with the remaining cranberries and coconut flakes.
6. Step
Bake until the top of the oatmeal is set, 30-40 minutes.
7. Step
Serve warm with milk or yogurt, flaky salt, and maple syrup, if desired.
