This cranberry orange baked oatmeal is a wholesome twist on the classic morning bowl of oats.
With a balance of juicy cranberries, fresh citrus zest, and warm spices, it’s both festive and nourishing.
Each serving offers plant-based protein, heart-healthy fats, and fiber to keep you energized while being naturally low in saturated fat.
Quick to prepare, simple to bake, and perfect for meal prep, it makes an easy everyday breakfast or holiday brunch centerpiece.
Cranberry Orange Baked Oatmeal
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- 1 Measuring cup set
- 1 Measuring Spoon Set
- 1 9×9-inch Square Baking Dish (or 9×13-inch oval)
- 1 oven
Ingredients
- ¼ cup honey
- 2 cups unsweetened almond milk
- 1 large egg
- 1 tablespoon butter melted
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 2 cups old-fashioned oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups fresh cranberries divided
Instructions
- Prepare the oven and dish: Begin by setting your oven to preheat at 375°F (190°C). While the oven warms up, lightly grease a 9 x 9-inch square baking dish or, if preferred, a 9 x 13-inch oval baking dish with butter or nonstick spray. Greasing the dish ensures the oatmeal doesn’t stick and makes serving much easier once baked. Set the dish aside.
- Mix the wet ingredients: In a large mixing bowl, combine the honey, unsweetened almond milk, egg, melted butter, vanilla extract, orange zest, and freshly squeezed orange juice. Using a whisk, beat the mixture until it is smooth and well blended. The honey should dissolve into the milk, and the zest and vanilla will release a bright aroma. This liquid base provides the sweetness, moisture, and flavor that binds the oats together.
- Add the dry ingredients: To the bowl of liquids, add the old-fashioned oats, ground cinnamon, baking powder, and salt. Gently stir with a spatula until the oats are evenly coated and everything forms a thick, slightly loose batter. The baking powder will help the oatmeal puff lightly in the oven, while the cinnamon adds warmth and depth of flavor.
- Fold in cranberries: Measure out 1 cup of fresh cranberries and add them directly to the oat mixture. Using the spatula, carefully fold the berries into the batter so they are evenly distributed. Be gentle during this step, as cranberries can burst if stirred too aggressively, and folding helps maintain their tart, juicy flavor pockets throughout the oatmeal.
- Transfer to baking dish: Pour the oatmeal mixture into the prepared baking dish, making sure to spread it evenly across the bottom with your spatula. The batter should be thick but spreadable. This step ensures the oatmeal bakes consistently and sets into even portions.
- Add the cranberry topping: Take the remaining ¼ cup of cranberries and scatter them evenly across the top of the batter. Press them lightly with the back of a spoon or spatula so they nestle into the surface. These cranberries not only add flavor but also create a festive and colorful topping once baked.
- Bake until golden: Place the baking dish into the preheated oven and bake for about 35 minutes, or until the oatmeal is firm to the touch and the top has turned golden brown. The edges should be slightly crisp while the center remains soft and moist. Baking times may vary slightly depending on your oven, so keep an eye on it during the last few minutes.
- Cool before serving: Once baked, carefully remove the dish from the oven and place it on a cooling rack or heatproof surface. Allow the baked oatmeal to cool for 5 to 10 minutes before cutting or serving. This short rest period helps the oats firm up, making it easier to slice into squares or scoop into bowls while also enhancing the flavors.
- Serve and enjoy: Scoop or slice the cranberry orange baked oatmeal into portions and serve warm. It can be enjoyed plain or paired with a drizzle of honey, a spoonful of yogurt, or a sprinkle of nuts for extra crunch. This comforting breakfast is just as good fresh out of the oven as it is reheated the next day.
Notes
- Use old-fashioned oats for the best texture; quick oats may result in a softer, less structured bake.
- Fresh cranberries deliver the brightest flavor and vibrant color, but frozen cranberries work well if fresh aren’t available — just thaw and drain first.
- Orange zest adds aromatic brightness; zest directly before mixing for maximum flavor.
- Adjust sweetness to your preference by increasing or reducing honey, or substitute with maple syrup or stevia for lower sugar.
- Ensure proper baking by greasing the dish well to prevent sticking.
Chef’s Secrets: Insider Tips For Perfection
For an exceptional cranberry orange baked oatmeal, always balance flavor and texture.
Start by whisking your wet ingredients until they’re smooth — this helps the oats absorb liquid evenly.
Don’t overmix once oats are added; gentle folding preserves texture.
For deeper flavor, let the batter rest for 10 minutes before baking so oats absorb the liquids more fully.
You can also enhance richness by adding a splash of almond milk or a spoonful of yogurt before serving.
Finally, a light dusting of cinnamon on top before baking will enhance aroma and add a beautiful finishing touch.
Serving Suggestions: Creative Ways To Enjoy
This cranberry orange baked oatmeal works wonderfully as a hearty breakfast or brunch centerpiece.
Serve warm with a dollop of Greek yogurt or plant-based yogurt for extra protein.
Drizzle with honey or maple syrup for added sweetness, or pair with a spoonful of nut butter for a richer, satisfying bite.
For a festive touch, garnish with additional orange zest and fresh cranberries.
It’s also excellent served cold with almond milk poured over it, making it a versatile choice for any time of day.
Storage Tips: Keep Fresh And Delicious
To store baked oatmeal, allow it to cool completely before covering tightly with plastic wrap or placing in an airtight container.
Refrigerated, it will last up to 4–5 days, making it an ideal make-ahead breakfast.
For longer storage, freeze portions in airtight containers for up to 2 months; reheat in the microwave for about 60–90 seconds or in a preheated oven until warmed through.
You can also slice it into squares before storing for easy grab-and-go portions.
Always reheat gently to preserve texture.
Frequently Asked Questions
1. Can I use quick oats instead of old-fashioned oats?
Yes, but quick oats will make the texture softer and less structured. Old-fashioned oats maintain a heartier texture that works best for baked oatmeal.
2. Can this recipe be made vegan?
Absolutely! Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use a plant-based butter alternative to keep it fully vegan.
3. Can I substitute cranberries for another fruit?
Yes, dried or fresh berries such as blueberries or chopped apples work well. Keep in mind that moisture content varies, which may affect baking time slightly.
4. How can I make this less sweet?
Reduce honey to 2 tablespoons or replace part of it with a no-calorie sweetener such as stevia. You can also skip the extra orange juice for a subtler sweetness.
5. Is baked oatmeal good for meal prep?
Definitely! This recipe stores well in the fridge for up to five days, and you can freeze portions for up to two months. It reheats beautifully, making it ideal for busy mornings.
