Cranberry Orange Baked Oatmeal Recipe

Introduction

Cranberry Orange Baked Oatmeal is a warm, comforting breakfast that combines the tartness of cranberries with bright citrus notes. It’s easy to prepare ahead of time and perfect for busy mornings or cozy weekends.

Ingredients

• 2 large eggs
• 3 tablespoons avocado oil, or melted cooled coconut oil, or light olive oil
• ¼ cup pure maple syrup or honey
• ¼ cup orange juice
• 1 ¼ cups milk
• ½ teaspoon vanilla extract or almond extract
• 2 ¼ cups gluten free rolled oats
• 1 tablespoon orange zest (zest of 1 medium orange)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ⅛ teaspoon fine sea salt
• 1 cup fresh or frozen cranberries
• Glaze Topping (optional):
• ½ cup confectioners sugar
• 2 teaspoons orange juice

Instructions

1. Step 1: Preheat your oven to 375ºF and grease a 9×9 baking dish or a similarly sized pan.
2. Step 2: In a large bowl, whisk together the eggs, oil, maple syrup, orange juice, milk, and vanilla extract until smooth.
3. Step 3: Add the rolled oats, orange zest, baking powder, cinnamon, and salt to the wet ingredients. Fold in the cranberries gently to combine.
4. Step 4: Pour the mixture into the prepared baking dish, spreading it evenly. Bake for 35-40 minutes, or until the edges are golden and the center is set.
5. Step 5: If using the glaze, mix the confectioners sugar with orange juice in a small bowl until you reach your desired drizzle consistency. Drizzle over the warm baked oatmeal.
6. Step 6: Serve immediately in bowls or let cool for about 20 minutes before cutting into squares. Enjoy with extra maple syrup or your favorite toppings.

Tips & Variations

• Use frozen cranberries if fresh aren’t available; no need to thaw before adding.
• Substitute almond milk or any plant-based milk for a dairy-free option.
• Add chopped nuts like pecans or walnuts for extra crunch and flavor.
• Try adding a sprinkle of nutmeg or cardamom to give a warm spice twist.
• For a sweeter glaze, add more confectioners sugar or drizzle with maple syrup instead.

Storage

Store the baked oatmeal covered in the refrigerator for 4-5 days. To freeze, cut into bars and wrap individually in plastic wrap, then place in a freezer-safe bag for up to 3 months. Reheat bars in a 350ºF oven or toaster oven for 5-10 minutes, or microwave for 20-30 seconds. To reheat the whole pan, cover with foil and bake at 350ºF for 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rolled oats that are not gluten-free?

Yes, regular rolled oats can be used if gluten is not a concern. Just ensure they are rolled oats and not instant oats for the best texture.

Can I make this recipe vegan?

To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk and sweetener like maple syrup.

Cranberry Orange Baked Oatmeal Recipe

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★★★★★

4.5 from 476 reviews

This Cranberry Orange Baked Oatmeal is a wholesome and delicious breakfast option that combines tart cranberries and zesty orange for a bright, flavorful twist. Perfect for a cozy morning, this gluten-free recipe is naturally sweetened with maple syrup and baked to a golden perfection. The optional orange glaze adds a delightful finishing touch, making it a perfect make-ahead meal that can be enjoyed warm or cold.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 9 servings (1 square each) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Wet Ingredients

• 2 large eggs
• 3 tablespoons avocado oil, or melted cooled coconut oil, or light olive oil
• ¼ cup pure maple syrup or honey
• ¼ cup orange juice
• 1 ¼ cups milk
• ½ teaspoon vanilla extract or almond extract

Dry Ingredients

• 2 ¼ cups gluten free rolled oats
• 1 tablespoon orange zest (zest of 1 medium orange)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ⅛ teaspoon fine sea salt
• 1 cup fresh or frozen cranberries

Glaze Topping (Optional)

• ½ cup confectioners sugar
• 2 teaspoons orange juice

Instructions

1. Preheat and Prepare: Preheat your oven to 375ºF and grease a 9×9 inch baking dish or a similar sized pan to prevent sticking.
2. Whisk Wet Ingredients: In a large bowl, whisk together the eggs, chosen oil (avocado, coconut, or olive oil), pure maple syrup or honey, orange juice, milk, and vanilla or almond extract until well combined.
3. Add Dry Ingredients: Gradually add the gluten free rolled oats, orange zest, baking powder, ground cinnamon, and fine sea salt to the wet mixture. Fold in the fresh or frozen cranberries gently to distribute evenly.
4. Bake: Transfer the oatmeal batter into the prepared baking dish. Bake for 35 to 40 minutes, or until the edges are golden brown and the center is set and firm to the touch.
5. Make Glaze: While the oatmeal is baking, mix the confectioners sugar and orange juice in a small bowl until you reach a smooth, drizzle-able consistency.
6. Serve: You can serve the baked oatmeal immediately warm in a bowl or let it cool for about 20 minutes and cut into squares. Drizzle the optional orange glaze over the top before serving. Add extra maple syrup or honey as desired for sweetness.

Notes

• STORAGE – Cover and store the baked oatmeal in the refrigerator for 4-5 days.
• FREEZE – Cut into bars, wrap each bar in plastic wrap, then place in a plastic freezer bag. Freeze for up to 3 months.
• REHEAT – Reheat individual bars on a baking sheet in a 350ºF oven or toaster oven for 5-10 minutes or microwave for 20-30 seconds. To reheat the entire pan, cover it with aluminum foil and bake at 350ºF for 15-20 minutes.
• Nutrition information is approximate and may vary based on the type of milk used. The glaze topping nutrition is not included.

Keywords: cranberry baked oatmeal, orange oatmeal, gluten free breakfast, baked oatmeal recipe, healthy breakfast, make ahead oatmeal