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.
You shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best!