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Last week we jump-started the oven with two days of cranberry recipes to appease the growing dissatisfaction of Mr. Darcy.

Our mission came to a standstill Wednesday when Christmas preparations took full attention.  For our Christmas dessert I had hoped to gain back the momentum with the recipe he’d asked for all along, Apple Cranberry Crisp, but the day ran away from us(as we made Chicken Crepes and steamed carrots with nutmeg) and we ended up with leftover coffee cake and ice cream.  The day after Christmas we lived off of our couch, leftover crepes, and the chocolate in our stockings(okay, apricots for the husband, do you see a fruit theme here?).

Today, Mr. Darcy simply didn’t rise from bed, so like the good wife that I am (ahem, ignoring the cranberry recipe neglect accusations), I made him a special breakfast: Apple Cranberry Baked Oatmeal. I’m finally starting to understand his love for cranberries in the same way he now, after 10 years, doesn’t turn his head at a few bites of cookie dough and brownie batter.  We’ve enlightened each other.

The recipe is from King Arthur’s Whole Grain Baking Cookbook.  It’s actually the same recipe as the Blueberry Baked Oatmeal posted in the spring, so I’ll just show you some pictures and mention how to make this variation, then you can head over to the original post for the details.

It’s best if the now awake husband is willing to clean the dirty dishes involved in making his special, surprise breakfast.

Oatmeal Cranberry Variation(see Blueberry Baked Oatmeal for complete recipe)

Add 1/2 cup dried cranberries(we used about 3/4 cup fresh, chopped cranberries) and replace blueberries with 1   1/ 2 cups of peeled, diced apple.  Replace 2 cups of the water with apple juice or cider.