Step 1

Preheat the oven to 375F.

Step 2

Pour the cranberries into the small sauce pan with the sugar, the cinnamon, the water, and the vanilla extract, and turn the heat on to medium.

Step 3

Combine the corn starch with another tablespoon of water to form a slurry, then add it to the berries.

Step 4

Cook the cranberries for 10 minutes, or until they are broken down into a compote-jam texture. Set aside.

Step 5

Spray a small baking dish or casserole with cooking spray. I used an 8.5" x 11" 2.5qt casserole dish for this.

Step 6

Add the bananas to the bottom of a mixing bowl, and mash them with a fork.

Step 7

Add the applesauce, maple syrup, baking powder, salt, cinnamon, cloves, and extract and stir to combine.

Step 8

Add the milk. Whisk together.

Step 9

Add the oats. Fold in.

Step 10

Pour the mixture evenly into the baking dish.

Step 11

Add the cranberry topping to the top of the oatmeal, in an even layer.

Step 12

Top with the pecans.

Step 13

Bake at 375 for 35-40 minutes or until set up.

Step 14

Allow this bake to sit and cool for about 10 minutes until cutting, this will allow it to firm up.