Cranberry Orange Baked Oatmeal
Cranberry orange baked oatmeal combines tart whole cranberries, orange zest and rolled oats in one breakfast dish. It is lightly sweetened with maple syrup and served without a glaze, with instructions for either fresh or frozen berries.
Equipment
- 1 8-inch square baking dish and mixing bowl
Ingredients
- 2 cups old-fashioned rolled oats 180 g
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- 1 1/2 cups milk of choice 360 ml
- 2 large eggs
- 1/3 cup maple syrup 80 ml
- 2 tbsp neutral oil
- 1 tsp vanilla extract
- 1 tbsp orange zest from washed oranges
- 1 cup fresh or frozen whole cranberries 100 g; do not thaw frozen berries
Instructions
- Heat oven to 375°F (190°C). Grease an 8-inch square baking dish. Mix oats, baking powder, cinnamon and salt in a large bowl.
- Whisk milk, eggs, maple syrup, oil, vanilla and orange zest in another bowl. Stir into the oats, then fold in fresh or still-frozen cranberries.
- Pour into the prepared dish and distribute the berries evenly. Bake 35–40 minutes until the center is set without a pool of liquid and the edges are lightly golden. Frozen berries may extend the bake by a few minutes.
- Let stand 10 minutes before cutting into 6 portions. Serve warm, optionally with a little extra milk. Refrigerate remaining portions promptly.
Notes
Times are estimates; use the doneness cues in the instructions. Illustrative AI visuals are not evidence of kitchen testing.