2/3cupold-fashioned rolled oatsnot instant or quick-cook
½cuptoasted hazelnutswith skins
½cuptoasted walnuts
¼cupcoconut nectar
2teaspoonspure vanilla extract
1tablespoonground cinnamon
1teaspoonChinese 5-spice powderor 1/8 teaspoon ground cloves and about 1 teaspoon more ground cinnamon
½teaspoonground ginger
1/8teaspoonfine sea salt
1¼cupsunsweetened plain or vanilla almond milk
1cupfresh or frozen cranberriesdo not thaw if frozen
Instructions
Preheat the oven to 350ºF. Grease a 4-6 cup casserole dish and set aside.
In a high-speed blender, blend all ingredients except cranberries until smooth, stopping to scrape down the sides of the blender as needed. (Alternately, if you do not have a high-speed blender, place the nuts, oats, and milk in a blender and blend until perfectly smooth. Add the remaining ingredients except for the cranberries and blend again. You may have to blend this part in smaller batches.)
Pour into the casserole dish, then gently fold in the cranberries. (You can scatter a few extra berries over the top as a garnish, as they won’t sink.)
Bake for 40-50 minutes, rotating the dish halfway through, until the edges begin to puff and crack and the top appears dry (it will still seem unbaked in the middle – this is how it should be). Cool for about 10 minutes before serving. May be served warm, room temperature, or cold. Store, covered, for up to 5 days in the refrigerator, or freeze for longer storage.