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This is one of our favorite easy breakfast recipes. One batch makes 4 servings, and we often double the recipe because it’s so good and keeps so well (we just cover it with plastic wrap and it will stay good out on the counter for several days).
The cranberries were actually my mom’s addition. They’re not necessary, but they do add a nice pop of tart and a bit of festive cheer. I realize you might not be able to find fresh cranberries readily available right now; but if you’re like us, you stocked up between Thanksgiving and Christmas when Aldi was selling them for $1 a bag…
I’m sure this simple recipe will become one of your favorites!
You can snag my official pin for this recipe here, if you like.
- 2 cups old fashioned oats (use gluten free if necessary)
- 1 cup unsweetened almond milk (use carton coconut milk for a nut free version)
- ⅓ cup egg whites
- 2 T NSA applesauce
- 1½ tsp. baking powder
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- ½ tsp. salt
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 1 small tart apple, chopped
- Handful of fresh cranberries, cut in half
- Soak the oats in the almond milk in the refrigerator overnight. In the morning, mix in the rest of the ingredients. Pour into a greased 9-inch pie plate and bake at 350 degrees for 25 minutes. Yields 4 servings. Store leftovers in the refrigerator. You could probably freeze these as well for future breakfasts.
THM Pure Stevia Extract Powder
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