- 3 c. old-fashioned oatmeal (not quick cooking)
- 1½ c. brown sugar, divided
- 1½ tsp. baking powder
- ¼ tsp. salt
- 1 tbl. finely grated orange zest (zest of about one orange)
- 2 tsp. cinnamon, divided
- 3 c. almond milk
- 1 tbl. vanilla extract
- 2 large eggs
- 2 c. fresh cranberries, divided
- ¾ c. all-purpose flour
- 6 tbl. butter melted
- ½ c. coarsely chopped walnuts
Adjust oven rack to center position and heat oven to 375 degrees. Mix oatmeal, 1 c. brown sugar, baking powder, salt, orange zest and 1½ tsp. cinnamon in a medium bowl. In a separate bowl whisk milk, vanilla and eggs. Stir this mixture and 1 c. cranberries into oatmeal mixture; turn into a 9 x 13 pan. Bake until oatmeal is just starting to set, about 20 minutes.
Mix flour, butter, walnuts and remaining brown sugar and cinnamon in a small bowl. Crumble mixture over just set oatmeal, scatter remaining cranberries and continue to bake until oatmeal is just set and crumble is golden brown, about 20 minutes longer. Serve warm with milk or vanilla yogurt.