3 cups quick-cooking oats (not instant)
3⁄4 cup brown sugar (or try coconut sugar!)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
2 eggs (or 1/2 c mashed bananas, applesauce or pumpkin)
1 cup milk (dairy or not)
1/2 cup butter, melted or coconut oil
1 1⁄2 teaspoons vanilla
1 cup pecans
1/2 cup dried cranberries
Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt, cinnamon and nutmeg, cranberries and 1/2 cup of the nuts. In another bowl, whisk eggs, milk, butter and vanilla. Stir into oat mixture until blended.
Spoon into a greased 9-in. square baking pan. Sprinkle remaining 1/2 cup nuts on top. Refrigerate overnight.
Bake 40-45 minutes or until set. Serve warm with milk.
4 cups (1 pound) fresh or frozen cranberries
1 cup sugar
1 cup water
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup chopped tart apple
1/2 cup golden raisins
1/2 cup diced celery
1 orange, peeled, tough membrane removed, chopped
1/4 cup orange juice
1/4 cup chopped walnuts
1 tablespoon apple cider vinegar
1⁄2 teaspoon salt
1 medium onion chopped
1 medium pear peeled and cubed
1⁄4 cup lemon juice
Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Cover and refrigerate for 8 hours or overnight before serving.
Serve with turkey burgers seasoned with curry powder and use naan or flatbreads instead of hamburger buns.