• 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1/2 cup firmly packed light brown sugar
  • 1/2-1 cup chopped pecans
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup fresh or unthawed frozen cranberries
  • 1 cup milk
  • 1/4 cup(1/2 stick) melted butter
  • 1 egg

I always buy fresh cranberries during the holidays and end up with way more than I need.  So, I freeze them on a cookie sheet and store in freezer bags in my freezer until needed for baking.  This recipe is one of our favorites. The combination of the cranberries, oats and pecans are delicious and a wonderful treat for breakfast or an afternoon snack.  Healthy and not too sweet but, sweet enough to take care of your sweet tooth.  Hope you enjoy.

Directions:

  1. Heat oven to 425 degrees.
  2. Line a twelve 2-1/2″  muffin pan with paper liners.
  3. In a large bowl, combine the oats, all purpose flour, whole wheat flour, sugar, baking powder, salt, and cinnamon.
  4. In a smaller bowl, toss 1 tablespoon of the oats mixture with the cranberries and the pecans, set aside.
  5. In another small bowl, combine the milk, melted butter and egg.  Stir the milk mixture into the oats mixture just until the oats mixture is moistened.
  6. Fold in the cranberries and pecans.
  7. Divide the batter among the muffin tin.  I use a large ice-cream scoop.
  8. Bake 15-20 minutes or until they are lightly browned and the centers spring back when lightly pressed with a finger-tip.
  9. Cool in the pan on a wire rack for 5 minutes.
  10. Remove the muffins from the pan and serve warm with cinnamon or honey  butter.