Step 1

Preheat oven to 350 degrees F (176 C) and set out a 9 x 13-inch baking dish (or other dish of a similar size).

Step 2

To the baking dish, add cranberries, orange zest, orange juice, and maple syrup. Stir to combine.

Step 3

To a medium mixing bowl, add gluten-free rolled oats, almond flour or meal, all-purpose gluten-free flour, coconut sugar, chopped pecans, sea salt (optional), cinnamon, maple syrup, and melted coconut oil or avocado oil. Stir to combine, then use fingers to break down any clumps of sugar. Sprinkle over cranberry mixture.

Step 4

Bake for 30-35 minutes or until the cranberries are bubbly and tender and the top is golden brown. Let rest 5 minutes before serving. It’s delicious as is or topped with coconut yogurt, vegan vanilla ice cream, or coconut whipped cream.

Step 5

Leftovers keep covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree (176 C) oven until warmed through.