Recipe- Perfect And Cozy Healthy Cranberry Coffee Cake

This Healthy Cranberry Coffee Cake is the perfect, cozy fall breakfast or dessert. It's dairy-free and made without refined sugar or flour. You’ll be amazed at how much it is like a traditional coffee cake! This healthy cranberry coffee cake was supposed to be an oatmeal breakfast bar. I went to bed thinking about breakfast bars and woke up thinking about my Grandma's cranberry coffee cake. I don't know what happened overnight, but I can assure you my idea became a few hundred times better.

Ingredients

The Coffee Cake

1 cup milk, I use almond, but any neutral flavoured milk will work
½ cup coconut oil, melted
½ cup honey
2 large eggs
1 teaspoon vanilla
1 ¾ cups oat flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon sea salt

The Cranberry Layer

1 lb fresh or frozen cranberries, thawed if frozen
¼ cup honey
2 tablespoons oat flour
2 tablespoons lemon juice

The Crumble

¾ cups oats
½ cup oat flour
2 tablespoons honey
¼ cup coconut oil, melted

Method

* Preheat your oven to 375 degrees. Grease an 11×9″ baking dish with coconut oil.

* In a large bowl, whisk the milk, melted coconut oil, honey, eggs and vanilla. Add the oat flour, baking powder, baking soda, and sea salt and stir until just combined. Pour the batter into the prepared baking dish.

* To make the cranberry layer, mix the cranberries, honey, oat flour, and the lemon juice in a medium-sized bowl. Spread the cranberries evenly over the top of the coffee cake batter.

* To make the crumble, mix the oats, oat flour, honey, and melted coconut oil in a small bowl. Sprinkle this over of the cranberries.

* Bake the cranberry coffee cake in the preheated oven for 35-40 minutes, or until it puffs up slightly and the edges start to brown. Let the cake cool for 10 minutes before serving.