Apple Cranberry Baked Oatmeal Recipe
Apple Cranberry Baked Oatmeal is everything you want in a cozy breakfast: subtly spiced, perfectly sweet, and bursting with apple and cranberry goodness in every bite. Imagine digging your spoon into a warm, golden-baked square that not only fills your kitchen with the scent of cinnamon, but sets you up for the dreamiest morning ever. Whether you’re meal prepping for a busy week or inviting friends over for a festive brunch, this cheerful bake will have everyone asking for seconds—and the recipe!
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how quickly this Apple Cranberry Baked Oatmeal comes together, starting with just a handful of pantry staples and a few fresh, vibrant add-ins. Each ingredient has its own role to play, adding flavor, texture, or that pop of color to make each serving shine.
- Old-fashioned rolled oats: The hearty backbone, giving the bake its wholesome texture and nutty bite.
- Chopped walnuts or pecans: Perfect for a little crunch and an earthiness that pairs beautifully with apples and cranberries.
- Baking powder: Just a bit lifts the oatmeal so it’s soft, not dense.
- Ground cinnamon: Adds that much-loved warmth and spice that makes this breakfast irresistible.
- Ground nutmeg: An aromatic whisper that deepens the spices without stealing the show.
- Salt: A pinch sharpens all the sweet and spicy flavors.
- Diced apples: Juicy, tender bites of fruit in every forkful—peeled or unpeeled, it’s your call.
- Fresh or frozen cranberries: Their tartness balances the sweetness and gives the bake an eye-catching pop of color.
- Unsweetened almond milk (or milk of choice): Makes the oatmeal creamy while keeping it dairy-free, if you wish.
- Pure maple syrup: The dash of natural sweetness that ties all the flavors together.
- Eggs (or flax eggs): Binds everything so the result is sliceable and satisfying (use flax eggs to keep it vegan).
- Vanilla extract: Sneaks in just a hint of floral sweetness in the background.
- Melted coconut oil or butter: Ensures your oatmeal bake is tender and moist without being greasy.
- Additional apple slices or cranberries (optional): Makes for a gorgeous top layer with extra bursts of fruit.
How to Make Apple Cranberry Baked Oatmeal
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). Lightly grease an 8×8-inch or similar baking dish with a swipe of coconut oil, butter, or nonstick spray—this will help your oatmeal release in beautiful, neat squares.
Step 2: Build Your Dry Base
In a large bowl, stir together the rolled oats, chopped nuts, baking powder, cinnamon, nutmeg, and salt. By mixing everything thoroughly here, every bite of your Apple Cranberry Baked Oatmeal will be perfectly spiced and full of texture.
Step 3: Layer Apples and Cranberries
Scatter half the dry oat mixture into your prepared baking dish, making an even layer. Sprinkle half the diced apples and half of the cranberries over the top, then repeat with the remaining oat mixture and the rest of the fruit. Layering like this ensures pockets of juicy apples and burst-in-your-mouth cranberries throughout.
Step 4: Mix the Wet Ingredients
In a separate medium bowl, vigorously whisk together the almond milk, maple syrup, eggs or flax eggs, vanilla extract, and melted coconut oil or butter. The mixture should look creamy and golden—this is the “soak” that will transform those oats into the ultimate breakfast bake.
Step 5: Soak and Bake
Slowly pour the wet mixture over the oats and fruit, letting it seep into every nook and cranny. With the back of a spoon, gently press down to ensure all the oats are submerged. Top with extra apple slices or cranberries if you love a pretty finish. Bake, uncovered, for 35 to 40 minutes, until golden on top and set in the center.
Step 6: Cool and Serve
Let your Apple Cranberry Baked Oatmeal cool for about 5 minutes (if you can wait that long!). It helps everything firm up for easy serving. Slice it up, and enjoy warm, perhaps with a drizzle of extra maple syrup or a cozy scoop of yogurt.
How to Serve Apple Cranberry Baked Oatmeal
Garnishes
Dress each serving with a flourish: a dollop of creamy Greek yogurt, a handful of toasted nuts, or a sprinkle of cinnamon makes every plate feel special. For an indulgent touch, try a drizzle of maple syrup or honey. The toppings complement the tang of the cranberries and the sweetness of the apples, making each bite memorable.
Side Dishes
Pair Apple Cranberry Baked Oatmeal with a bright fruit salad or crisp apple slices for a refreshing contrast. If you’re serving this as part of a brunch, scrambled eggs or a veggie frittata round out the meal beautifully. Don’t forget a mug of hot coffee or spiced chai—simple pleasures to start the day right!
Creative Ways to Present
Serve your bake as neat squares on pretty plates, or for a rustic feel, spoon it straight from the pan in hearty scoops. For special occasions, layer baked oatmeal into glass jars with extra yogurt and fresh fruit for an eye-catching parfait. Mini portions in muffin cups are fun for grab-and-go mornings or entertaining a crowd.
Make Ahead and Storage
Storing Leftovers
Leftover Apple Cranberry Baked Oatmeal keeps beautifully! Simply cover the pan with foil or transfer portions to an airtight container and refrigerate for up to four days. The flavors deepen as it sits, so don’t be surprised if you catch yourself sneaking an extra bite straight from the fridge.
Freezing
To freeze, let baked oatmeal cool completely, then wrap individual portions tightly or store them in freezer-safe containers. They’ll keep well for up to two months, ready to rescue any hectic morning when you want something homemade and comforting in a hurry.
Reheating
Warm leftover squares in the microwave for a minute or two, or cover and reheat in a 350°F oven until heated through. Add a splash of milk before reheating to restore that just-baked tenderness. If you love the edges crispy, try a quick run under the broiler!
FAQs
Can I make Apple Cranberry Baked Oatmeal vegan?
Absolutely! Swap the eggs for flax eggs (just flaxseed meal mixed with water) and use non-dairy milk and coconut oil. The result will be just as hearty and delicious, with a little extra plant-powered goodness.
What kind of apples work best in this recipe?
You can use almost any variety, but tart-sweet options like Honeycrisp, Granny Smith, or Fuji hold their shape well and add a nice bite. Feel free to leave the peels on for added fiber and color, or peel them if you prefer a softer texture.
Can I substitute dried cranberries for fresh or frozen?
Yes! If you only have dried cranberries, use about 2/3 cup, and consider reducing the maple syrup since dried fruit is sweeter. You might want to soak them in a bit of hot water first so they stay juicy in the bake.
Is this recipe gluten-free?
As long as your rolled oats are certified gluten-free, this Apple Cranberry Baked Oatmeal is naturally gluten-free. Always double-check the labels on your oats and baking powder to be safe if you’re serving someone with celiac disease or gluten sensitivity.
Can I prepare this ahead and bake later?
Yes, you can assemble the dish the night before, cover tightly, and refrigerate overnight. In the morning, let it sit at room temperature while you preheat the oven, then bake as directed for a freshly-made breakfast with all the morning’s ease.
Final Thoughts
When your kitchen smells like cinnamon, apples, and cranberries, you know magic is happening. Treat yourself and your loved ones to a tray of Apple Cranberry Baked Oatmeal—you’ll find it’s not just a nourishing breakfast, but a mood-brightener for any day of the week. Give it a try and watch how quickly mornings become something to look forward to!
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Apple Cranberry Baked Oatmeal Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Vegan option, Gluten-Free
Description
This Apple Cranberry Baked Oatmeal is a delicious and nutritious breakfast option that is perfect for a cozy morning. It combines the warmth of baked oats with the tartness of cranberries and the sweetness of apples, creating a comforting dish that is sure to become a favorite.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 cup chopped walnuts or pecans
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Fruit Mixture:
- 1 1/2 cups diced apples (peeled if preferred)
- 1 cup fresh or frozen cranberries
Wet Ingredients:
- 2 cups unsweetened almond milk (or other milk of choice)
- 1/4 cup pure maple syrup
- 2 large eggs (or flax eggs for vegan)
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter
Additional Topping:
- Additional apple slices or cranberries for topping (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch or similar baking dish.
- Prepare the Oat Mixture: In a large bowl, combine oats, nuts, baking powder, cinnamon, nutmeg, and salt. Spread half of the oat mixture evenly into the prepared dish.
- Add Fruit Layers: Scatter half the apples and cranberries over the oats. Repeat with the remaining oats, apples, and cranberries.
- Combine Wet Ingredients: In a medium bowl, whisk together almond milk, maple syrup, eggs or flax eggs, vanilla, and melted coconut oil or butter. Pour the wet mixture over the oats and fruit.
- Bake: Bake uncovered for 35 to 40 minutes until the top is golden and the mixture is set.
- Serve: Let cool for 5 minutes before serving. Enjoy warm with additional toppings if desired.
Notes
- If using frozen cranberries, no need to thaw—just add 5 minutes to the baking time if needed.
- For a sweeter version, increase maple syrup to 1/3 cup or add 2 tablespoons brown sugar to the dry ingredients.
- Leftovers keep well in the fridge for up to 4 days and can be reheated in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 270
- Sugar: 13g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 35mg
