Sometimes it’s brunch time, and sometimes it’s Mother’s Day weekend … which mean you need something extra special. Not just normal brunch fare which can be totally random like breakfast hash or butternut sausage casserole, or a non-savory semi-casserole. Something that anyone can do – kids or dads, that is super easy, a one bowl kind of mix, and toss in the oven to bake before mom “has” to get up. I hope you’re mom gets to enjoy this vegan and gluten-free Brunch Cran-Chai Oatmeal Casserole.

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Not only is this the perfect brunch for any day, it’s also perfect for Mother’s Day because mom’s love simple things that don’t need a lot of clean up after the cooking is done. Since moms always feel the need to do something, never stopping and enjoying their day, making something that utilizes minimal bowls or pans, and can be ready and served hot or cold is the perfect kind of mom dish! This casserole is also a really good pantry clean out too since it’s using up oats, chai spice, milk, and fresh/frozen cranberries. This casserole is so much easier than baked oatmeal – which is essentially what this is – because you don’t do all the mixing before dumping in a pan or cookie sheet! Right out of the oven it is so bubbly and smells amazing that you just want to dive right in … fight it though because you’ll burn your mouth off! I know, so do trust me.

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Dump the cranberries in the bottom of a medium baking dish. In a small bowl mix the flour, chai spice, and walnuts – chop the walnuts if you bought them whole. Sprinkle the flour mix evenly over the cranberries. In the same bowl mash the banana and vanilla extract until smoothish – I like banana chunks when I use them, but some people don’t so mash as you see fit – then add everything else. If your coconut oil is sold, measure it out into a small microwave safe container and melt then add to the bowl. Mix everything really well. Pour over the entire dish then use the spoon to move the cranberries around – don’t mix, there is no need, just let the liquid get over all the oats and cranberries. Bake at 350 degrees for 45 minutes. Take out and let sit about 10 minutes then serve. Feel free to add vegan cool whip or vanilla ice cream … yum! The perfect way to eat brunch! Also, this is so good cold and makes a good breakfast the next day too. Enjoy!

Brunch Cran-Chai Oatmeal Casserole,

1 Pkg Cranberries
1 1/2 C Oats
2 Tsp Homemade Chai Spice
2/3 C Chopped Walnuts
1 Brown Banana, mashed
1 Tbsp Vanilla Extract
1/2 C Pure Maple Syrup
3 Tbsp Refined Coconut Oil, melted
2 C Silk Unsweetened Vanilla Almond Milk

Chai Spice,

2 Tbsp Ground Ginger
2 Tbsp Ground Cardamom
1 Tsp Nutmeg
1 1/2 Tsp Ground Cloves
1 Tsp Black Pepper
3 Tbsp Cinnamon

1. Set oven to 350 degrees.
2. In a medium baking dish dump the cranberries.
3. In a small bowl mix the oats, walnuts, and chai spice. Spread evenly over the cranberries.
4. In the empty bowl mash the banana and vanilla.
5. In a microwave safe container or cup melt the coconut oil.
6. Add the oil, maple syrup, and milk to the banana and mix and mash all together.
7. Pour mixture over the oat mixture. Gently mix and move around.
8. Bake 45 minutes.
9. Cool slightly then enjoy!