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I know breakfast is the most important meal of the day but it’s still a hassle. It is further complicated by the presence of our resident picky eater who doesn’t like oatmeal or cereal of any type for that matter. Sure they both love pancakes and waffles (who doesn’t?), but our monthly budget for maple syrup is beginning to rival what we pay to fill our car with gas, way too much. This Cranberry Oat Bread is oh so tasty and just perfect for breakfast, plus this recipe makes a huge batch which keeps breakfast covered for at least a  few days.

Super moist, hearty, and loaded with whole grain goodness; this bread is a wonderful alternative to a morning bowl of oatmeal.

Cranberry Oat Bread

1-3/4 cup non-dairy milk

1 Tbsp. apple cider vinegar

1 cup steel cut oats

1 cup whole wheat flour

1 cup oat flour

1/2 cup ground flax meal

1 tsp. salt

1 Tbsp. baking soda

1/2 cup sugar

1/4 cup vegetable oil

1/4 cup unsweetened applesauce

2/3 cup orange juice

1-1/4 cup dried cranberries (fresh or frozen cranberries would work fine too)

Combine non-dairy milk, steel cut oats and apple cider vinegar in a small bowl and allow to sit at least a 1/2 hr. and up to overnight (if more than 1/2 hour, put in the refrigerator). Combine flours, flax meal, salt, sugar and baking soda in a large mixing bowl, set aside. In a medium mixing bowl combine the oil, applesauce, and orange juice. Then add the oat/milk mixture to the wet ingredients, mixing until well combined. Add the wet mixture to the dry and mix in the cranberries. Pour batter into a prepared 9×13 pan and bake for about 35 minutes at 350 degrees.

Recipe adapted from Bob’s Red Mill.