I have a confession. I am a sucker for anything that has cranberries in it. So you can imagine how much I love fall and winter! Cranberry bread, cranberry orange scones, cranberry salad, you name it I'll try it. And I will probably love it! When I had to do a presentation over an other blog I knew I would bring a treat to class with me. I did my presentation over the Brown Eyed Baker blog. My class is a morning class, so I wanted to bring a little breakfast treat for everyone! You can read Michelle's original recipe here. I was really hesitant to use dates so I just doubled the cranberries. Enjoy!
1 cup traditional rolled oats1 cup all-purpose flour½ cup light brown sugar1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt½ teaspoon cinnamon¼ cup finely chopped pecans 1/2 cup dried cranberries ½ cup unsalted butter, melted and cooled1 cup buttermilk1 large egg, lightly beaten½ teaspoon vanilla extract
In a large bowl combine all of the dry ingredients.