Cranberry apple baked oatmeal is a lightened up way to enjoy seasonal flavors. This oatmeal bake is a warm, cozy, and wholesome breakfast that will keep you fueled through holiday hustle and bustle.
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The holiday season is here and so are all the heavy, rich foods that go with it.
As much as I enjoy the treats and can sustain myself on cookie dough and Christmas champagne cocktails for the last six weeks of the year, sometimes it gets a little….
Like I couldn’t possibly eat more pie or turkey no matter how tasty it is.
I crave healthy foods that make me feel good.
Because you can’t live on junk alone.
This cranberry oatmeal bake fits the bill.
Healthy Cranberry Oatmeal
This cozy bake has tons of good for you ingredients like apples, whole cranberries, and rolled oats.
Plus, it’s not full of refined sugar but instead is lightly sweetened with maple syrup.
It will make you feel good and keep you full until lunchtime with the balance of good for you carbs, healthy fats, and protein.
Are cranberries good for you?
Yes! With a catch.
Cranberry sauce and some versions of cranberry juice are made with a lot of added sugar and while it’s delicious (especially this Instant Pot cranberry sauce) too much added sugar is linked to some health problems.
Whole cranberries, on the other hand, are full of good for you things like dietary fiber which keeps you fuller longer, and vitamins like A, C, and K. They also have calcium and iron.
Not too shabby for a little berry.
To make this you’ll need:
- Granny Smith apples – You could use another baking apple, like Cortland’s or Braeburn, with a tart flavor. I’d avoid red delicious apples because they don’t tend to bake very well.
- Cranberries – These can be hard to find year round, but around fall and Christmas, you should be able to find fresh ones with the produce. If you want a similar flavor year round, you can use dried cranberries or craisins. Sometimes, you can also find frozen cranberries by the frozen fruits. That would work too.
- Rolled oats – You can use steel cut oats instead, just avoid instant oatmeal because they are over-processed and will turn to a mushy mess.
- Milk – I use whole milk, but you can sub in 2%. If you prefer, you could use a neutral non-dairy milk.
- Applesauce – I use natural, no-added sugar applesauce, but cinnamon flavored or regular old applesauce would work too.
- Eggs -Large eggs at room temperature.
- Maple syrup – If you don’t have maple syrup handy, honey works as a sweetener.
- Coconut oil – Another light oil, like olive oil or canola oil would also work.
- Vanilla – I like pure vanilla extract. You could use the artificial stuff if you want though.
- Salt – I use sea salt, but regular table salt will work too.
How to Make Easy Baked Oatmeal with Cranberries
1. Cut the apples.
Remove the core of the apples and cut the apples into equal sized pieces. Set aside.
2. Mix the ingredients together.
Start by adding the eggs, milk, vanilla, coconut oil, applesauce, cinnamon, salt and maple syrup into a large bowl. Then whisk it together until combined.
Now stir in the oatmeal.
3. Fold in the fruit.
Once the oats have been well combined, fold in the diced apples and cranberries. Stir them until just distributed. Then pour the mixture into an 8×8″ sprayed baking dish and spread it out evenly.
Put the filled dish in an oven that you’ve preheated to 350 degrees. Bake for 30 minutes or until the solids have set. Let cool for 5 minutes prior to serving.
Serve and enjoy!
Serving and Storing
This baked oatmeal is the perfect make ahead breakfast recipe. I like to make a batch on Monday morning and have it for breakfast for the next few days.
To serve it, I like to serve it warm. Sometimes, I top it with extra maple syrup or chopped walnuts. Other times, I enjoy it plain.
To store, I keep it in the baking dish and cover the leftovers tightly with foil. Reheat it in a 350 degree oven for 10 minutes or until warmed through.
Tips and Tricks
- It really helps to mix the wet ingredients together first prior stirring in the oats and fruit. This way the wet ingredients get well distributed.
- You don’t need to worry about peeling the apples. I almost never do, but you certainly can if you want to.
- Want to spice up your baked oatmeal even more? Add a half a teaspoon of nutmeg or ginger for even more warming flavor.
- This doubles really well if you are feeding a crowd. Just make sure to use a 9×13 dish instead.
Other Oatmeal Breakfasts You Might Enjoy
- Pumpkin Baked Oatmeal– One of my fall favorites featuring pumpkin and warming spices.
- Baked Apple Oatmeal– Fresh Granny Smith apples get the day started right.
- Crockpot Apple Pie Oats– Creamy and full of apple flavor in a healthy breakfast recipe.
- Baked Stuffed Apples– Hollowed out apples stuffed full of oats and walnuts.
- Instant Pot Stuffed Apples– The Instant Pot makes a healthy breakfast a snap to prepare.
- Pumpkin Granola– Rolled oats form the base of this fall favorite.
- Cranberry Almond Granola– Dried cranberries and nuts dress up the crunchy rolled oat base.
- 2 Granny Smith apples, cored and diced
- 2 cups of fresh cranberries
- 2 cups of rolled oats
- 1/2 cup milk
- 2/3 cup of applesauce
- 2 eggs
- 2 tablespoons of maple syrup
- 1/2 tablespoon of coconut oil
- 1 teaspoon of vanilla
- 1 teaspoon of cinnamon
- Cut the apples. Remove the core of the apples and cut the apples into equal sized pieces. Set aside.
- Prepare the cranberries. Use a colander to rinse and drain the cranberries. Discard any that aren't firm.
- Mix the ingredients together. Start by adding the eggs, milk, vanilla, coconut oil, applesauce, cinnamon, salt and maple syrup into a large bowl. Then whisk it together until combined. Now stir in the oatmeal.
- Fold in the fruit. Once the oats have been well combined, fold in the diced apples and cranberries . Stir them until just distributed. Then pour the mixture into an 8x8" sprayed baking dish and spread it out evenly.
- Bake. Put the filled dish in an oven that you've preheated to 350 degrees. Bake for 30 minutes or until the solids have set. Let cool for 5 minutes prior to serving. Serve and enjoy!
see post for additional notes
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 334Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 56mgCarbohydrates: 57gFiber: 8gSugar: 22gProtein: 10g