1Tbspchia seeds, heaping (keep chia seeds whole for texture or use ground chia (or blend/grind chia seeds dry before using) to make them undetectable)
½Tbspmaple syrup
1cupnon-dairy milk, unsweetened
½tspcinnamon
½tspvanilla
1orange, juiced and zested
1cupfresh cranberries* (or frozen)
1cupdried cranberries* , * or use just fresh/frozen or just dried cranberries per your preference (use 2 cups total if using only fresh/frozen or only dried cranberries)
Mix french toast ingredients (except bread) in a large, shallow bowl. Place in the fridge to activate, 10–20 minutes.
Meanwhile, preheat oven to 350°F and prepare a baking or shallow casserole dish by greasing it with coconut oil.
Remove mixture from the fridge. Dip each slice of bread in the batter, ensuring each side is soaked through. Layer in baking dish, tucking extra cranberries in between the layers to prevent slices from sticking together.
Bake for 30 minutes, checking halfway to make sure the edges aren’t burning.
Remove from oven and let cool to warm. Serve with a dollop of cool, creamy non-dairy yogurt and orange segments.