Cranberry White Chocolate Oatmeal Bake

This oatmeal bake has been my favorite breakfast for a couple of years already. I've been baking it over and over again and I always add something different. It's almost Christmas and cranberries are everywhere, so this time I decided to use cranberries, white chocolate and coconut. That's an amazing combo! Tart cranberries pair perfectly with sweet chocolate and coconut. It actually tastes like a dessert, but it's not too sweet and is quite healthy too so you can definitely have it for breakfast. I usually bake it in the evening and leave it to cool overnight (it's good chilled too!). If you have a sweet tooth like I do, drizzle some Agave syrup on top.. Amazing!

Cranberry White Chocolate Oatmeal Bake

180g (2 cups) quick-cooking oats
50g (1/4 cup) light brown sugar
40g (1/4 cup - 1tbsp) white sugar
100g cranberries (I used frozen)
500ml (2 cups) milk
1 egg, lightly beaten
80g white chocolate chips or chunks
2-3 tbsp dried coconut flakes
Agave syrup, to serve (optional)

1) Preheat oven to 180C / 350F. Prepare a 20x20cm / 8x8inch silicone baking dish.

2) In a bowl, combine together oats, sugars and cranberries. Transfer the mixture to the baking dish.

3) In another bowl, mix together milk and egg. Pour this onto the oat mixture. Don't stir.

4) Sprinkle coconut flakes and white chocolate on top. Don't stir.

5) Bake for 20-25 minutes. Let cool before serving. Slice and enjoy!

Serves 4.

Recipe by collecting memories