Ever since I created the Cranberry Caramel Chocolate Mousse dessert recipe back at the beginning of the month, I have been including cranberries in all sorts of things! I love the sharpness that they add to a really sweet dessert and so I thought how better to end the 25 days of Christmas recipes than with a recipe that combined two of my favourite things – oats and cranberries.
- 350g oats
- 250g raw honey
- 80g maple syrup
- 50g dried cranberries
- 80g coconut oil melted
Preheat the oven to 180 degrees Celsius.
Line a baking tray with greaseproof paper.
Mix all the ingredients together in a bowl and then pour into the lined tin and bake for 15 minutes until golden brown on top.
Remove from the oven, slice and then leave to completely cool.