27+ Sweet and Savory Dairy-Free Cranberry Recipes for Every Occasion

Cranberries are one of the most versatile and delicious fruits, adding a burst of tartness to both sweet and savory dishes.

For those following a dairy-free lifestyle or anyone looking to explore plant-based options, cranberries provide an excellent base for a variety of recipes.

Whether you’re baking a festive treat, creating a vibrant salad, or preparing a refreshing beverage, dairy-free cranberry recipes can satisfy your cravings without compromising on flavor or texture.

In this article, we’ve curated a list of 27+ dairy-free cranberry recipes that will help you make the most of this tangy fruit all year round.

From smoothies to muffins, there’s something for everyone to enjoy.

27+ Sweet and Savory Dairy-Free Cranberry Recipes for Every Occasion

Incorporating cranberries into your dairy-free diet has never been easier or more exciting!

With their bright, tart flavor, cranberries pair beautifully with both sweet and savory ingredients, making them an ideal addition to your meals.

Whether you’re hosting a holiday feast, prepping for a week of healthy breakfasts, or simply satisfying a sweet tooth, these 27+ dairy-free cranberry recipes offer endless possibilities.

Enjoy experimenting with these dishes, and discover how cranberries can bring a delicious twist to your dairy-free lifestyle.

Dairy-Free Cranberry Sauce

This easy, tangy, and refreshing dairy-free cranberry sauce is the perfect addition to your holiday meals. It’s made with fresh cranberries, orange zest, and a sweetener of your choice, offering a burst of flavor without any dairy. It’s quick to prepare and pairs beautifully with roasted meats or spread on your favorite bread.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup orange juice
• Zest of 1 orange
• 1/4 cup maple syrup or sweetener of choice
• 1/4 cup water
• 1/2 tsp ground cinnamon (optional)

Instructions:

1. In a medium saucepan, combine the cranberries, orange juice, water, and maple syrup. Stir to combine.
2. Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
3. Stir in the orange zest and cinnamon (if using), and let the sauce simmer for another 5 minutes.
4. Remove from heat and allow it to cool. It will thicken further as it cools.
5. Serve warm or chilled with your favorite dishes.

This dairy-free cranberry sauce is not only versatile but also incredibly simple to make. Its bright, citrusy flavors will balance any rich or heavy dish. Whether you’re serving it alongside turkey, mashed potatoes, or even on top of your morning toast, this cranberry sauce will surely become a staple at your dining table. The natural sweetness from the maple syrup and tang from the cranberries makes it a hit with both kids and adults.

Dairy-Free Cranberry Oatmeal Cookies

These chewy, gooey, and hearty cranberry oatmeal cookies are a delicious dairy-free treat. They combine the wholesome goodness of oats with the tartness of cranberries, resulting in a balanced cookie that’s both satisfying and nutritious. Perfect for a quick snack or a dessert.

Ingredients:

• 1 cup rolled oats
• 1/2 cup flour (any variety)
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup dried cranberries
• 1/4 cup raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, flour, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients, mixing until combined. Stir in the cranberries and raisins.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden brown.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These dairy-free cranberry oatmeal cookies are the ideal snack for anyone craving a sweet, chewy treat without dairy. The combination of cranberries and oats provides a satisfying texture, and the coconut oil and maple syrup offer a rich, natural sweetness. Whether you serve them at a family gathering or pack them for lunch, they are sure to be a crowd-pleaser. Plus, they can be made in advance and stored for a quick snack whenever the mood strikes.

Dairy-Free Cranberry Almond Bread

This moist and nutty dairy-free cranberry almond bread is the ultimate comfort food. It’s a perfect breakfast or snack, packed with fresh cranberries and almond slivers, and baked to perfection without any dairy. The balance of sweet and tart flavors makes every bite delightful.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup almond milk (or any dairy-free milk)
• 1/2 cup maple syrup or agave nectar
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 egg (or egg replacement)
• 1 cup fresh cranberries
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
2. In a large bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk together the almond milk, maple syrup, melted coconut oil, vanilla extract, and egg (or egg replacement).
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cranberries.
5. Pour the batter into the prepared loaf pan. Sprinkle the sliced almonds on top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free cranberry almond bread is perfect for anyone seeking a wholesome, dairy-free option that’s just as indulgent as traditional bread. The natural sweetness from the maple syrup balances the tart cranberries, and the almonds add a nice crunch. It’s ideal for breakfast, afternoon tea, or as a comforting snack. The texture is soft and moist, and it freezes well, making it easy to enjoy whenever you want a piece of homemade goodness.

Dairy-Free Cranberry Spinach Salad

This fresh and vibrant dairy-free cranberry spinach salad combines the sweetness of dried cranberries with the earthy flavors of spinach, making it a perfect side dish or light lunch. It’s topped with crunchy nuts and a tangy vinaigrette dressing, creating a balanced, healthy, and flavorful salad that can be served year-round.

Ingredients:

• 4 cups fresh spinach leaves
• 1/2 cup dried cranberries
• 1/4 cup walnuts or pecans, roughly chopped
• 1/2 red onion, thinly sliced
• 1/2 cup sliced cucumber
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach, dried cranberries, nuts, red onion, and cucumber.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.
3. Drizzle the dressing over the salad and toss everything together gently to combine.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to marinate.

This dairy-free cranberry spinach salad is a refreshing and nutritious addition to any meal. The combination of sweet cranberries, crunchy nuts, and tangy dressing gives each bite a satisfying burst of flavor. It’s a great option for a light lunch, a side dish for dinner, or even as a potluck offering. Its versatility allows you to enjoy it as a year-round favorite, making it perfect for both warm-weather meals and festive occasions.

Dairy-Free Cranberry Smoothie

This vibrant dairy-free cranberry smoothie is packed with antioxidants and perfect for a refreshing breakfast or snack. Made with fresh cranberries, banana, and coconut milk, it’s both creamy and tart, with a naturally sweet flavor from the banana and a boost of nutrition from the cranberries.

Ingredients:

• 1/2 cup fresh cranberries
• 1 ripe banana
• 1 cup coconut milk (or any dairy-free milk)
• 1 tablespoon maple syrup (optional, depending on sweetness preference)
• 1/2 teaspoon vanilla extract
• Ice cubes (optional)

Instructions:

1. In a blender, combine the fresh cranberries, banana, coconut milk, maple syrup (if using), and vanilla extract.
2. Blend on high speed until smooth and creamy. If you prefer a colder, thicker smoothie, add a few ice cubes and blend again.
3. Pour into a glass and serve immediately.

This dairy-free cranberry smoothie is a nutritious, refreshing, and creamy drink that’s both sweet and tart. The natural sweetness of the banana complements the tart cranberries perfectly, while the coconut milk adds richness without any dairy. It’s a great way to start your day with a boost of antioxidants or as an afternoon pick-me-up. You can easily adjust the sweetness by adding or omitting the maple syrup based on your preferences.

Dairy-Free Cranberry Almond Energy Bites

These dairy-free cranberry almond energy bites are an easy-to-make snack that provides a quick energy boost. Packed with the health benefits of cranberries, almonds, and oats, they are full of fiber, healthy fats, and natural sweetness, making them the perfect on-the-go snack or post-workout treat.

Ingredients:

• 1 cup rolled oats
• 1/2 cup dried cranberries, chopped
• 1/2 cup almonds, chopped
• 2 tbsp chia seeds
• 1/4 cup almond butter (or peanut butter)
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, combine the oats, dried cranberries, almonds, chia seeds, and a pinch of salt.
2. In a separate small bowl, mix together the almond butter, maple syrup (or honey), and vanilla extract until smooth.
3. Pour the wet ingredients into the dry mixture and stir until everything is well combined.
4. Roll the mixture into 1-inch balls and place them on a baking sheet or plate lined with parchment paper.
5. Refrigerate the energy bites for at least 30 minutes to help them firm up.
6. Store the energy bites in an airtight container in the refrigerator for up to a week.

These dairy-free cranberry almond energy bites are the perfect combination of wholesome ingredients that fuel your body with natural energy. The cranberries provide a burst of antioxidants, while the oats and almonds give you fiber and healthy fats. Whether you need a quick breakfast, a pre-workout snack, or something to satisfy your afternoon cravings, these energy bites are the ultimate grab-and-go option. Plus, they are customizable, so feel free to add your favorite ingredients like seeds or coconut for extra flavor!

Dairy-Free Cranberry Chia Pudding

This dairy-free cranberry chia pudding is a refreshing and healthy breakfast or dessert option that is simple to prepare. The chia seeds absorb the liquid and expand into a thick, pudding-like texture, while the cranberries add a burst of tartness and antioxidants. Sweetened with maple syrup, this dish is a creamy and satisfying treat to start your day.

Ingredients:

• 1/2 cup chia seeds
• 2 cups almond milk (or any dairy-free milk)
• 1/2 cup fresh or frozen cranberries
• 2 tbsp maple syrup (or sweetener of choice)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium bowl, combine the chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of salt. Stir well to combine.
2. Let the mixture sit for 5 minutes, then stir again to prevent the chia seeds from clumping together.
3. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
4. Before serving, blend the cranberries with a splash of water until smooth, then drizzle the cranberry puree over the pudding.
5. Garnish with extra cranberries or fresh fruit if desired.

This dairy-free cranberry chia pudding is a perfect make-ahead breakfast that provides both a creamy texture and a tangy punch from the cranberries. It’s packed with fiber from the chia seeds and is naturally sweetened with maple syrup, making it a nutritious, guilt-free option. The pudding can be customized with toppings like nuts, granola, or coconut for added texture. Whether enjoyed as a breakfast, snack, or dessert, it’s a versatile and healthy treat that’s sure to satisfy your cravings.

Dairy-Free Cranberry Poppy Seed Muffins

These dairy-free cranberry poppy seed muffins are light, fluffy, and packed with flavor. The sweet-tart cranberries provide a burst of freshness, while the poppy seeds add a subtle crunch. These muffins are perfect for breakfast, a snack, or even as part of a holiday spread.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen cranberries, chopped
• 1 tbsp poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with oil.
2. In a large bowl, combine the flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped cranberries and poppy seeds.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These dairy-free cranberry poppy seed muffins are a delicious treat for any time of the day. The tanginess of the cranberries perfectly complements the slight crunch of the poppy seeds, creating a satisfying bite in every muffin. They’re light, fluffy, and made with wholesome ingredients that can easily be enjoyed by those following a dairy-free lifestyle. Serve them warm with a cup of tea or coffee, and they’ll be the perfect start to your day or a lovely snack to enjoy with friends and family.

Dairy-Free Cranberry Almond Energy Bars

These dairy-free cranberry almond energy bars are a nutritious and filling snack, perfect for on-the-go energy. They are made with simple ingredients like oats, almonds, and dried cranberries, and sweetened with natural honey or maple syrup. Packed with protein, fiber, and healthy fats, these bars will keep you energized throughout the day.

Ingredients:

• 1 cup rolled oats
• 1/2 cup almonds, chopped
• 1/2 cup dried cranberries
• 1/4 cup almond butter
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp chia seeds (optional)

Instructions:

1. Line an 8×8-inch baking dish with parchment paper or grease it lightly with coconut oil.
2. In a large bowl, combine the oats, chopped almonds, dried cranberries, and chia seeds (if using).
3. In a separate small bowl, whisk together the almond butter, maple syrup, vanilla extract, and salt until smooth.
4. Pour the wet ingredients over the dry ingredients and stir until everything is well combined.
5. Press the mixture firmly into the prepared baking dish, spreading it evenly.
6. Refrigerate for at least 2 hours to set the bars.
7. Once set, cut into squares or bars and store in an airtight container in the refrigerator.

These dairy-free cranberry almond energy bars are the ideal snack for anyone needing a quick energy boost during the day. They are simple to prepare, full of healthy fats, and provide the perfect balance of sweetness from the cranberries and maple syrup. Whether you’re heading to work, hitting the gym, or need something to curb your afternoon hunger, these bars are the perfect solution. Plus, they can be customized by adding other dried fruits or seeds to suit your taste.

Dairy-Free Cranberry Orange Muffins

These dairy-free cranberry orange muffins are a delightful breakfast treat or snack, combining the tartness of fresh cranberries with the zesty freshness of orange. With a soft and fluffy texture, these muffins are sweetened naturally and free from any dairy, making them perfect for those with dietary restrictions. They’re a wonderful option for holiday mornings or as a wholesome, grab-and-go snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup orange juice (freshly squeezed)
• Zest of 1 orange
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen cranberries, chopped
• 1/4 cup almond milk (or any dairy-free milk)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with oil.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the orange juice, orange zest, maple syrup, melted coconut oil, and vanilla extract. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently to combine.
5. Fold in the chopped cranberries and almond milk.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes in the tin, then transfer to a wire rack to cool completely.

These dairy-free cranberry orange muffins are the perfect balance of sweet and tart, with the citrusy orange flavor brightening the rich, tangy cranberries. The combination creates a refreshing and flavorful muffin that is both light and satisfying. Ideal for breakfast or a snack, these muffins are free from dairy and use wholesome, natural ingredients. They’re a great way to enjoy a festive, seasonal treat without any dairy, and they’ll leave your kitchen smelling wonderfully fragrant.

Dairy-Free Cranberry Apple Compote

This dairy-free cranberry apple compote is a warm, comforting dish that combines the tartness of cranberries with the sweetness of apples and the rich flavors of cinnamon. It’s the perfect topping for oatmeal, pancakes, or a side dish for holiday meals. Easy to make and full of flavor, this compote will quickly become a favorite in your dairy-free recipe collection.

Ingredients:

• 2 cups fresh or frozen cranberries
• 2 medium apples, peeled, cored, and diced
• 1/4 cup maple syrup or honey
• 1/2 cup water
• 1 tsp cinnamon
• 1/4 tsp ground ginger (optional)
• Pinch of salt
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the cranberries, diced apples, maple syrup, water, cinnamon, ginger (if using), and salt.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Let the mixture simmer for about 15-20 minutes, until the cranberries burst and the apples soften, stirring occasionally.
4. Once the apples and cranberries are tender, remove the saucepan from the heat and stir in the vanilla extract.
5. Allow the compote to cool slightly before serving.

This dairy-free cranberry apple compote is a delightful, versatile recipe that can be enjoyed in many ways. The tart cranberries and sweet apples create a perfect balance of flavors, while the spices add warmth and depth. It’s perfect as a topping for morning oatmeal, pancakes, or even as a side dish for holiday meals like roasted turkey or ham. The compote is easy to make and can be stored in the refrigerator for up to a week, allowing you to enjoy it over several days.

Dairy-Free Cranberry Quinoa Salad

This dairy-free cranberry quinoa salad is a refreshing and filling dish that’s packed with protein and fiber from quinoa, and it’s complemented by the tartness of cranberries. With the added crunch of almonds and the zest of lemon, this salad is a perfect light lunch or a side dish for dinner. It’s naturally gluten-free, nutrient-dense, and can be enjoyed year-round.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1/2 cup dried cranberries
• 1/4 cup slivered almonds, toasted
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the cooked quinoa, dried cranberries, toasted almonds, and fresh parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth.
3. Drizzle the dressing over the quinoa mixture and toss everything together until well coated.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to marinate.

This dairy-free cranberry quinoa salad is a nutritious, protein-packed dish that is bursting with flavor. The sweet and tart cranberries balance beautifully with the nuttiness of quinoa, while the lemony dressing ties everything together with a refreshing kick. Perfect for meal prep, this salad can be enjoyed as a light lunch or as a side dish to complement a main meal. It’s a versatile recipe that can be adapted with other nuts or seeds, making it a great addition to any dairy-free diet.

Dairy-Free Cranberry Coconut Energy Bites

These dairy-free cranberry coconut energy bites are a simple and nutritious snack that combines the sweetness of dried cranberries and the rich flavor of shredded coconut. Packed with healthy fats, fiber, and natural sweetness, these bites are perfect for an afternoon pick-me-up or a post-workout snack. With no baking required, they come together in minutes for an easy, on-the-go snack.

Ingredients:

• 1 cup rolled oats
• 1/2 cup dried cranberries, chopped
• 1/4 cup unsweetened shredded coconut
• 1/4 cup almond butter or peanut butter
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, combine the rolled oats, dried cranberries, and shredded coconut.
2. Add the almond butter, maple syrup, vanilla extract, and a pinch of salt, stirring everything together until fully combined.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Place the energy bites on a baking sheet or plate lined with parchment paper.
5. Refrigerate for at least 30 minutes to allow the bites to firm up.
6. Store the energy bites in an airtight container in the refrigerator for up to one week.

These dairy-free cranberry coconut energy bites are the perfect combination of sweet and satisfying. They offer a burst of energy from oats and a natural sweetness from cranberries and maple syrup, while the coconut adds a chewy texture that’s hard to resist. They’re a great snack for anyone looking for a quick, healthy bite between meals or as a pre- or post-workout snack. Easy to make and packed with wholesome ingredients, these energy bites will keep you fueled throughout the day.

Dairy-Free Cranberry Glazed Sweet Potatoes

This dairy-free cranberry glazed sweet potatoes recipe features sweet, caramelized potatoes topped with a tangy cranberry glaze. The rich flavor of roasted sweet potatoes is enhanced with a cranberry sauce that’s slightly tart and naturally sweetened. This dish is perfect for holiday dinners, or as a simple and flavorful side dish for any meal.

Ingredients:

• 4 medium sweet potatoes, peeled and cut into cubes
• 1 cup fresh or frozen cranberries
• 1/4 cup orange juice
• 2 tbsp maple syrup or honey
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cubed sweet potatoes with olive oil, salt, pepper, and cinnamon. Spread them out evenly on the baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, or until they are fork-tender and slightly caramelized, flipping halfway through.
4. While the potatoes are roasting, prepare the cranberry glaze. In a medium saucepan, combine the cranberries, orange juice, and maple syrup. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and the mixture thickens, about 10-12 minutes.
5. Once the sweet potatoes are done roasting, drizzle the cranberry glaze over the top and toss to coat.
6. Garnish with fresh parsley, if desired, and serve immediately.

Dairy-free cranberry glazed sweet potatoes are an excellent side dish that brings both flavor and color to your plate. The roasted sweet potatoes have a rich, caramelized flavor, while the cranberry glaze adds a fresh, zesty kick that’s both sweet and tart. This dish is not only dairy-free but also naturally gluten-free, making it a great option for a variety of dietary preferences. Perfect for a holiday meal or as a vibrant addition to a weeknight dinner, these sweet potatoes will be a crowd-pleaser.

Dairy-Free Cranberry Baked Oatmeal

This dairy-free cranberry baked oatmeal is a warm, comforting breakfast that combines oats, cranberries, and a hint of cinnamon for a perfect start to the day. Baked in the oven, it has a slightly crisp top with a soft, hearty interior. This recipe is naturally sweetened with maple syrup and is a great way to incorporate cranberries into your morning routine.

Ingredients:

• 2 cups rolled oats
• 1/2 cup dried cranberries
• 1 1/2 cups almond milk (or any dairy-free milk)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 ripe banana, mashed (optional for extra sweetness)
• 1 tbsp chia seeds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish (about 8×8 inches) with coconut oil or line it with parchment paper.
2. In a large bowl, combine the oats, dried cranberries, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk together the almond milk, maple syrup, vanilla extract, and mashed banana (if using).
4. Pour the wet ingredients into the dry ingredients and stir to combine. Add chia seeds, if using.
5. Pour the mixture into the prepared baking dish and spread it out evenly.
6. Bake for 30-35 minutes, or until the top is lightly golden and the oatmeal is set.
7. Let it cool slightly before serving, and garnish with extra cranberries, nuts, or coconut flakes if desired.

This dairy-free cranberry baked oatmeal is the perfect way to start your day on a cozy note. It’s wholesome, easy to prepare, and offers a balance of sweet and tart flavors, with the cranberries adding a fresh burst to the hearty oats. Ideal for meal prep, this oatmeal can be stored in the refrigerator for a few days, allowing you to enjoy a nutritious breakfast on busy mornings. Whether you’re looking for a quick weekday breakfast or a leisurely weekend treat, this baked oatmeal is a satisfying and delicious option.

Dairy-Free Cranberry Almond Bread

This dairy-free cranberry almond bread is a perfect combination of sweet and nutty flavors, with a deliciously moist crumb. The tartness of cranberries pairs beautifully with the crunch of toasted almonds, creating a bread that’s perfect for breakfast or as a snack. It’s a quick and easy recipe that’s dairy-free, egg-free, and full of wholesome ingredients, making it suitable for those with dietary restrictions.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 cup fresh or frozen cranberries, chopped
• 1/4 cup sliced almonds, toasted
• 1 tbsp chia seeds (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the maple syrup, melted coconut oil, almond milk, and vanilla extract. Mix until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the chopped cranberries, toasted almonds, and chia seeds (if using).
6. Pour the batter into the prepared loaf pan and spread it out evenly.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This dairy-free cranberry almond bread is a delightful treat that’s both nourishing and satisfying. The combination of cranberries and almonds brings both sweetness and crunch, while the bread itself is light and moist. Perfect for breakfast, an afternoon snack, or even as a gift, this recipe offers a simple yet delicious way to enjoy a dairy-free treat. It’s a versatile recipe that can be customized with other nuts or dried fruits, making it a great addition to your dairy-free baking repertoire.

Dairy-Free Cranberry Chia Jam

This dairy-free cranberry chia jam is a simple, healthy alternative to store-bought jams, offering a burst of fresh cranberry flavor with a hint of sweetness. Chia seeds are used as a natural thickener, creating a spreadable jam that’s packed with fiber and antioxidants. This jam is perfect for spreading on toast, adding to oatmeal, or using as a filling for dairy-free pastries.

Ingredients:

• 2 cups fresh or frozen cranberries
• 1/4 cup maple syrup or honey
• 1/4 cup water
• 1 tbsp chia seeds
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the cranberries, maple syrup, and water. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and soften, about 10-15 minutes.
2. Mash the cranberries with a fork or potato masher to reach your desired consistency.
3. Stir in the chia seeds, vanilla extract, and a pinch of salt. Continue to cook for another 3-5 minutes, stirring constantly, until the jam thickens.
4. Remove the saucepan from the heat and let the jam cool to room temperature.
5. Once cooled, transfer the jam to a jar and refrigerate for up to 1-2 weeks.

This dairy-free cranberry chia jam is a delicious, wholesome spread that’s free from preservatives and artificial sweeteners. It’s quick and easy to make, and the chia seeds give it a nice texture while adding extra nutritional benefits. The natural tartness of cranberries combined with the sweetness of maple syrup creates a balanced, flavorful jam that’s perfect for breakfast or snacking. Whether you spread it on toast, swirl it into yogurt, or use it as a topping for desserts, this homemade cranberry jam is a versatile and healthier alternative to traditional store-bought jams.

Dairy-Free Cranberry Avocado Toast

This dairy-free cranberry avocado toast is a modern twist on the classic avocado toast, combining creamy avocado with the tart crunch of fresh cranberries. The addition of fresh herbs and a squeeze of lemon juice elevates the flavors, creating a perfect balance of creamy, tangy, and savory. It’s a nutritious and delicious breakfast or snack option that’s full of healthy fats and antioxidants.

Ingredients:

• 2 slices of whole-grain or gluten-free bread
• 1 ripe avocado
• 1/2 cup fresh cranberries, sliced thinly
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Red pepper flakes (optional, for a kick)

Instructions:

1. Toast the slices of bread to your desired level of crispness.
2. In a small bowl, mash the avocado with a fork until smooth. Add the lemon juice, salt, and pepper, and stir to combine.
3. Spread the mashed avocado evenly over the toasted bread slices.
4. Top with the thinly sliced cranberries, chopped parsley, and red pepper flakes (if using).
5. Serve immediately and enjoy!

Dairy-free cranberry avocado toast is a refreshing and healthy take on the popular avocado toast, with the sweet-tart cranberries providing a delightful contrast to the creamy avocado. It’s a simple yet flavorful combination that’s perfect for breakfast or as a quick snack. The fresh herbs and lemon juice add brightness, making this dish both satisfying and nourishing. Whether you’re looking for a new breakfast idea or a nutritious snack, this avocado toast with cranberries is a great addition to your dairy-free meal rotation.

Dairy-Free Cranberry Walnut Salad

This dairy-free cranberry walnut salad is a vibrant and refreshing dish that brings together the tangy sweetness of cranberries with the crunch of toasted walnuts and the peppery flavor of arugula. Topped with a zesty homemade dressing, it’s a light yet satisfying meal or side dish. Packed with nutrients and antioxidants, this salad is perfect for a healthy lunch or a holiday gathering.

Ingredients:

• 4 cups fresh arugula
• 1/2 cup dried cranberries
• 1/2 cup toasted walnuts, roughly chopped
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the arugula, dried cranberries, toasted walnuts, and red onion.
2. In a small jar or bowl, whisk together the olive oil, balsamic vinegar, maple syrup, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat all the ingredients.
4. Serve immediately or refrigerate for up to an hour before serving for the flavors to meld.

This dairy-free cranberry walnut salad is the perfect blend of fresh greens, tart cranberries, crunchy walnuts, and a flavorful, tangy dressing. It’s light yet filling and can be served as a standalone meal or as a side dish for dinner or holiday celebrations. The salad is not only dairy-free but also packed with healthy fats and antioxidants, making it a nutritious option that’s both delicious and satisfying. Quick to prepare and bursting with flavor, this salad is a must-try for anyone looking for a healthy and vibrant dish.

Dairy-Free Cranberry Chia Pudding

Dairy-free cranberry chia pudding is a creamy and indulgent yet healthy dessert or breakfast. The chia seeds create a thick, pudding-like texture, while the cranberry sauce adds a burst of fresh, tart flavor. Sweetened naturally with maple syrup, this pudding is a nutritious way to start your day or satisfy a sweet craving. It’s easy to prepare ahead of time and makes for a great meal prep option.

Ingredients:

• 1/2 cup chia seeds
• 1 1/2 cups almond milk (or any dairy-free milk)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 cup fresh or frozen cranberries
• 2 tbsp water
• Pinch of salt

Instructions:

1. In a medium bowl, whisk together the chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to combine, then cover and refrigerate for at least 4 hours or overnight until the chia seeds have absorbed the liquid and the mixture has thickened.
2. While the chia pudding sets, make the cranberry sauce. In a small saucepan, combine the cranberries, water, and a pinch of salt. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-12 minutes.
3. Remove from heat and let the cranberry sauce cool.
4. Once the chia pudding has thickened, spoon it into serving bowls and top with a generous spoonful of cranberry sauce.
5. Serve immediately or refrigerate for up to 2-3 days.

Dairy-free cranberry chia pudding is the perfect combination of creamy, sweet, and tart. The chia seeds create a satisfying texture, while the cranberry sauce adds a burst of fresh flavor, making this pudding a treat that is both indulgent and healthy. It’s a great option for breakfast, a snack, or a light dessert. The pudding can be prepared ahead of time, making it a convenient and customizable meal prep option. Whether you enjoy it in the morning or as an evening treat, this chia pudding will keep you coming back for more.

Dairy-Free Cranberry Orange Muffins

These dairy-free cranberry orange muffins are light, fluffy, and bursting with bright citrus flavor. The combination of cranberries and fresh orange zest creates a sweet-tart balance, while a touch of almond milk and coconut oil ensures they stay moist and tender. Perfect for breakfast or as a snack, these muffins are an easy, dairy-free option for anyone craving a wholesome baked treat.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar (or coconut sugar)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup fresh orange juice
• 1/4 cup almond milk (or any dairy-free milk)
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup fresh or frozen cranberries, chopped
• Zest of 1 orange

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the orange juice, almond milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the cranberries and orange zest.
6. Divide the batter evenly between the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Dairy-free cranberry orange muffins are the perfect way to enjoy the flavors of winter in a light, fluffy, and satisfying snack or breakfast. The fresh cranberries and zesty orange flavor are a delightful combination, while the coconut oil and almond milk keep the muffins moist and tender. These muffins are easy to make, free from dairy, and perfect for meal prep, making them a great addition to your baking repertoire. Enjoy them with a cup of tea or coffee for a cozy treat any time of the day!

Note: More recipes are coming soon!