Ingredients
200 g oat flakes (gluten-free)
A pinch of salt
400 ml of hot milk (can also be vegetable milk for a dairy-free version)
2 eggs
40 g of sweetener (erythritol or sugar)
4 g of ground cinnamon
8 g of baking powder
Butter to grease the pan
1 small apple cut into pieces or slices
Dried cranberries to taste
Preparation
In a large bowl, mix the oats with a pinch of salt.
Pour the hot milk (or non-dairy milk) over the oat flakes and leave to soak for 10 minutes.
Meanwhile, heat the oven to 180°C (360°F).
In another bowl, beat the eggs and add the sweetener (erythritol or sugar), along with the cinnamon.
Combine this egg and sweetener mixture with the soaked oat flakes.
Add the baking powder and mix until you obtain a smooth dough.
Prepare a 19cm (7.5 inch) baking dish by greasing it with butter.
Pour the batter into the prepared pan.
Distribute the apple cut into pieces or slices over the dough.
Scatter the dried cranberries over the surface.
Bake for 40 to 45 minutes or until the cake is golden brown and an inserted toothpick comes out clean.
Once baked, remove the cake from the oven and let it cool.
Presentation
Serve the oatmeal, apple and cranberry pie once cooled. You can accompany it with a little natural yogurt or a sprinkling of icing sugar for an extra touch.

Tip: For a tastier version, you can add some chocolate chips to the dough before baking.