Nutty Cranberry Oatmeal Bake

This oatmeal bake can serve double duty. Not only is it a satisfying breakfast but it also makes a hearty, delicious snack.

Ingredients:

• 2 cups (160 g) rolled oats
• ½ cup (60 g) pecans, roughly chopped
• 1 tsp pumpkin pie spice
• 1 tsp baking powder
• ½ tsp sea salt
• 1 egg
• 2 cups (480 ml) vanilla-flavored oat milk
• ¼ cup (60 ml) maple syrup
• 1 cup (150 g) fresh or frozen cranberries
• ½ cup (115 g) Greek yogurt

Directions:

1. Preheat your oven to 375°F/190ºC.
2. Place the oats, pecans, pumpkin pie spice, baking powder, and salt in a 9×9-inch (23×23 cm) baking dish. Set aside.
3. In a small mixing bowl, whisk together the egg, milk, and maple syrup. Pour the egg mixture over the oats and gently stir in the cranberries. Using the back of a spatula, press down to ensure all of the oats are coated with the egg mixture.
4. Place the pan in the oven and bake for 30-35 minutes, until the oatmeal turns golden brown and the oatmeal is set. Remove from the oven and let cool on a rack for 5 minutes.
5. Cut into 8 squares. Serve with a dollop of Greek yogurt. Enjoy!