Pecan Cranberry Baked

Cranberry Pecan Warmed Oat

Cranberry grain warmed with pecans, maple syrup and cinnamon and polished off with a locally built maple Greek yogurt!

Arranging TIME

10 mins
35 mins
Outright TIME
45 mins
2 cups moved oats
½ cup pecans for the most part separated
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon salt
1 egg
2 cups 2% milk
½ cup maple syrup divided
Punch of 1 orange
1 cup new or frozen cranberries
½ cup greek yogurt


  • Preheat the oven to 375°F.
  • Place the oats, pecans, cinnamon, baking powder, and salt in an oven safe 8×11-inch baking dish.
    In a little mixing bowl, whisk together the egg, milk, ¼ cup maple syrup, and orange punch.
  • Pour over the oat mix and wrinkle in the cranberries.
  • Softly push down to guarantee all of the oats are covered with the wet mix.
    Plan uncovered in the preheated oven until the most elevated mark of the oats is splendid and the blend is set, around 35-40 minutes.
  • Dispose of and grant it to cool for 5 minutes.
    Whisk the extra maple syrup with the greek yogurt.
  • Serve the oats with a spot of the maple greek yogurt.
  • (Slice down the middle longwise, then in 4s to make 8 pieces)


Tip: Stick with moved oats for this recipe. Quick oats will not have a comparable consistency.
Calories: 226kcal, Starches: 33g, Protein: 7g, Fat: 8g, Inundated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 26mg, Sodium: 189mg, Potassium: 313mg, Fiber: 3g, Sugar: 16g, Vitamin A: 102IU, L-ascorbic corrosive: 2mg, Calcium: 150mg, Iron: 1mg

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