An oldie-but-goodie

This is an easy dessert to make for your holiday table! Isn’t that a relief? What’s more, this makes a terrific breakfast dish served together with yogurt, kefir or milk (of any kind).

Don’t you find that it’s dessert, the grand finale, which everyone seems to remember? When I think about my dessert table, I try and include something chocolate, something with pumpkin or yams, and an old-fashioned cobbler. Something like crisp nut cookies. And I always make sure these go on the table with green or ginger tea, and fresh pineapple or berries.

Why eat cranberries? Studies show cranberries have anticancer properties, inhibit growth of food-borne pathogens, and contain antibacterial properties to aid in the prevention of urinary tract infections. Oats, known scientifically as Avena sativa, have so many attributes we don’t have room to list them! We all know they’re chock-full of cholesterol-lowering fiber….

Makes one large pan-full, 13×9 inch, or thereabouts; in other words, can feed a lot of people

4 pounds organic cranberries	3 C coconut sugar
2 C honey	1½ C extra virgin olive oil (EVOO)
3 C organic rolled oats	3 Tbsp cinnamon
1½ C any organic flour (I like einkorn)	more EVOO for greasing

Stir cranberries DRY in a medium hot pot until they gently pop, and then a minute longer. Yes, stir them DRY! When cranberries have popped, turn off flame, add honey and let sit while preparing oat mixture.

In a large mixing bowl, combine oats, pastry flour, coconut sugar, EVOO and cinnamon until everything is crumbly. I use my hands because it feels good….

Grease pan with a little more EVOO. Spread one-third the oat mixture in bottom of the pan, cover with cranberry mixture, top with remaining oat mixture.

Bake 45 minutes at 350.  Serve hot, cold, room temperature. Serve plain or with whipped cream. Goes great with ice cream, too.