Growing up, my grandmother would make cranberry casserole every single year around the holidays. It was a dish I looked forward to each year. But, as delicious as it was, it was unfortunately loaded with sugar and gluten. So, I decided a couple years back to tweak the recipe and make some swaps and come up with a LHWL approved version and I must say... it turned out amazing! This dish can be served as a side or as a dessert with a scoop of coconut milk ice cream! My daughter I think loves this dish even more than me and asks for seconds and thirds when I make it! Give it a try this holiday season!
Ingredients:
3 cups of diced Granny Smith or Gala apples
1 cup of organic coconut sugar
3 cups of organic cranberries (Wegmans is the only place I have ever found organic cranberries)
3 cups of organic quick oats
4 tbsp of Kerrygold butter (melted)
1 cup of organic maple syrup
1 tbsp of ground cinnamon
1 cup of chopped pecans
Directions:
Preheat your oven to 400 degrees. Then, chop your apples and combine them with the cranberries and coconut sugar and then place them in a 9 x 13 Pyrex dish. Then, in a medium bowl, combine the oats, butter, syrup and cinnamon together and then evenly disperse on top. Lastly, evenly sprinkle the chopped pecans over the oat mixture and place it in the oven to bake for 45 minutes. Then, allow it to cool for fifteen minutes on the stove top and then serve! ENJOY!
