Ingredients:

• 2 cups old-fashioned (large flake) oats (GF)
• 2 cups coconut milk beverage, light coconut milk and/or almond milk
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 3 Tablespoons coconut oil or unsalted butter
• 2 Tablespoons maple syrup (or other sweetener)
•  1 egg, lightly beaten
• 36 fresh cranberries, cut in half
• 1 cup fresh, frozen, or canned pineapple, diced
• 2 teaspoons pure honey (or unrefined sugar)

Directions:

1. The night before, combine oats with non-dairy milk(s) and lemon juice in a non-metallic container.  Cover and let soak for 8 hours or longer.
2. Mix together pineapple, cranberries, and honey, so that the flavours blend together.
3. Line muffin tin compartments with paper liners and grease the bottoms of the liners well.  Place 4 cranberry halves in each cup, followed by some pineapple pieces to form a fruit layer.  (Or to save time you can fold in the fruit with the batter in the bowl just before baking.  The result will taste the same, but you will not achieve the upside-down effect.)
4. Preheat oven to 350 degrees F (180 C). In a medium mixing bowl, stir together soaked oats, oil or butter, salt, and cinnamon.  Stir in egg, followed by baking powder.
5. Add batter on top of fruit layer.  Each muffin tin cup should be about two-thirds full. Bake for 15 to 20 minutes or until middle of muffins tests done.
6. Let baked oatmeal cups cool for 5 minutes in the muffin tin before gently taking them out of the liners, using a butter knife. Turn the baked oatmeal cups upside-down, with the fruit layer on top.  Serve warm or at room temperature.  Top with additional maple syrup or unrefined sugar if desired.