Cranberry Cheesecake Dutch Baby

Easy, delicious, and packed with bursts of tart cranberry flavor, this will be the breakfast you want to keep making all winter long!

5 from 1 vote

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Course: Clean Eating Breakfast

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 362kcal

Author: Violet Parcha

6 eggs
1 cup milk dairy or non-dairy
1 cup oat flour if the recipe needs to be gluten free, use gluten-free oat flour
1 1/4 cups cranberries
4 ounces cream cheese
1/3 cup coconut sugar
1/4 cup coconut oil
1 teaspoon vanilla extract
Dash of salt
Optional: toppings of choice

Preheat oven to 400 degrees.
Put the coconut oil in a 15" cast iron skillet and place it in the preheating oven.
Cut the cream cheese into 1/2 inch pieces and set aside.
Add the eggs, milk, oat flour, cocont sugar, vanilla, and salt to a large mixing bowl and whisk together until smooth.
Pour the batter into the skillet with the melted coconut oil.
Sprinkle the cranberries and cream cheese pieces on top and place the skillet in the preheated oven.
Bake for 30 minutes or until the edges are starting to turn brown.
Enjoy warm with toppings of your choice.

Topping ideas: Maple syrup, orange zest, whipped cream, warm spices such as cinnamon, nutmeg, and cloves, honey, powdered sugar
You can use either fresh or frozen cranberries.
If you prefer, you can replace the coconut oil with butter.