Cranberry Baked Oatmeal is a delightful breakfast for the holiday season: tart cranberries top a sweet baked oatmeal, flavored with your favorite holiday spices of cinnamon, vanilla and clove. This cranberry baked oatmeal recipe is easy to prepare, festive, and a healthy breakfast or snack option to keep on hand for busy days. Look forward to your breakfast with a sweet and filling dish like this cranberry baked oatmeal.
What is baked oatmeal? What does this one taste like?
Baked oatmeal offers the comfort of a warm bowl of oatmeal, but with the ease and convenience of baking a cake to make multiple servings. I first started making baked oatmeal for this exact reason: I love warm oatmeal, but I didn’t want to make it every morning (let’s face it, stirring oatmeal on the stove is not the most fun or practical for a daily breakfast). Sure, you can get those packages of instant oatmeal with flavors, but if you’re anything like me, those don’t really keep me satisfied.
This baked oatmeal is bulked up with other healthy ingredients to make this dish super satisfying, as well as delicious.
This cranberry baked oatmeal is a combination of tart and sweet; the topping of this baked oatmeal has a similar flavor to cranberry juice, and when mixed with the sweet baked oats, creates a sweet and tart balance of flavors.
I love eating my baked oatmeal with a side of plain non fat Greek yogurt. I typically eat it this way out of a bowl, and take little bits of each component on the spoon. It’s so delicious and filling!
What you’ll need to make this cranberry baked oatmeal
- unsweetened applesauce
- kosher salt
- baking powder
- old fashioned oats
- unsweetened almond or cashew milk, or skim milk
- fresh cranberries
- vanilla extract
- If you don’t like or are allergic to bananas, add more unsweetened applesauce (approximately 1 cup is equivalent to two bananas).
- If you are diabetic or do not want to use real sugar, you can use sugar replacements.
- You can omit the nuts, or use a different kind of nut.
How to make cranberry baked oatmeal
Making the cranberry topping
Add the fresh cranberries to a saucepan with the sugar, lemon juice, lemon zest, vanilla extract, and cinnamon. Combine the lemon juice and corn starch together to form a “slurry.” Add the slurry to the cranberries, and then put the saucepan on medium to medium-high heat. Cook the berries for 10 minutes or so, or until the berries are cooked down, broken down, and resemble a compote or jam consistency. The blueberries should be thick and jammy, not watery. Keep cooking them if they are too watery.
Once the cranberries are cooked down, set the pan aside to cool while you prepare the other ingredients.
Making the baked oats
Preheat the oven to 375F. Grab a baking dish or casserole dish (I use this one) and spray it with non-stick cooking spray. In a mixing bowl, mash the bananas and add the applesauce. Next, add in the baking powder, salt, cinnamon, cloves, extract, and sugar. Once those ingredients are combined, add the milk and fold in the oats.
Pour this mixture into the greased baking dish. Then, top with the cranberry mixture and the pecans (optional). Bake for 35 minutes.
Cranberry Baked Oatmeal
- baking dish, casserole dish, pie plate
- mixing bowl
- small sauce pan
- 12 oz cranberries fresh
- 1 lemon zested and juiced
- 1 tsp corn starch
- 1.5 tbsp sugar
- 1/4 cup water
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 oz pecans
- 2 bananas overripe
- 1/4 cup unsweetened applesauce
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup almond milk unsweetened, or cashew milk or skim
- 1.5 cups old fashioned oats
- Preheat the oven to 375F.
- Pour the cranberries into the small sauce pan with the sugar, the zest and juice of the lemon, the cinnamon, and the vanilla extract, and turn the heat on to medium.
- Combine the corn starch with the water to form a slurry, then add it to the berries.
- Cook the cranberries for 10 minutes, or until they are broken down into a compote-jam texture. Set aside.
- Spray a small baking dish or casserole with cooking spray. I used an 8.5" x 11" 2.5qt casserole dish for this.
- Add the bananas to the bottom of a mixing bowl, and mash them with a fork.
- Add the applesauce, maple syrup, baking powder, salt, cinnamon, cloves, and extract and stir to combine.
- Add the milk. Whisk together.
- Add the oats. Fold in.
- Pour the mixture evenly into the baking dish.
- Add the cranberry topping to the top of the oatmeal, in an even layer.
- Top with the pecans.
- Bake at 375 for 35-40 minutes or until set up.
- Allow this bake to sit and cool for about 10 minutes until cutting, this will allow it to firm up.
- 6 points (blue and green plans)
- 3 points (purple plan)
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