Cranberry Orange Baked Oatmeal
User Reviews
4.8
Cranberry Orange Baked Oatmeal
Description
This baked oatmeal recipe starts by mixing oats with baking powder, cinnamon, ginger, and salt. Almond milk and orange juice introduce moisture along with orange zest for bright citrus flavor. Maple syrup sweetens the mix while yogurt and flaxseed contribute to a tender, rich custard-like texture after baking. Melted coconut oil adds subtle richness.
Fresh or frozen cranberries fold in gently before baking in an 8×8-inch dish until the center sets and the top gains a light golden color, about 50-60 minutes. The result is a warm, lightly spiced oatmeal with bursts of tangy cranberry throughout and a moist, soft crumb.
The orange yogurt glaze drizzled on top blends Greek yogurt with maple syrup, orange juice, zest, and vanilla for added moisture and citrus flavor contrast. This glaze can be thinned to suit preference and further complements the baked oatmeal.
Baked and cooled oatmeal can be stored in the refrigerator for up to five days and reheated covered in the oven to maintain moisture. It serves well sliced, offering a balanced blend of creamy, fruity, and warmly spiced elements for a nutritious breakfast or snack.
Ingredients
- 2 cups rolled oats old-fashioned
- 1 teaspoon baking powder
- ½ teaspoon salt sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 cups almond milk or any non-dairy milk, unsweetened vanilla
- ¼ cup orange juice
- orange about 1 Tablespoon, zest from 1
- ⅓ cup maple syrup
- 2 Tablespoons yogurt or dairy-free yogurt if needed, plain, Greek
- 1 Tablespoon Flaxseed or 1 egg, ground
- 1 Tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- ¾ cup Cranberry plus more for topping if desired, fresh or frozen
Orange Yogurt Glaze
- 3 Tablespoons Greek yogurt or dairy-free yogurt if needed
- ½ Tablespoon maple syrup
- 2 teaspoons orange juice plus more to thin as needed, fresh
- 1 teaspoon orange zest
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F and spray an 8×8 inch square baking dish with cooking spray.
- In a large bowl, mix together the oats, baking powder, cinnamon, ginger and salt.
- Add in the milk, orange juice, orange zest, maple syrup, yogurt, flaxseed, coconut oil and vanilla. Stir well to combine. Gently fold in cranberries.
- Carefully pour oatmeal mixture into the prepared baking dish. Bake for 50-60 minutes or until the middle of the bake is set and the top is golden. Remove from the oven and let cool for about 10 minutes while you make glaze.
- Make the glaze by combining Greek yogurt, maple syrup, orange juice, orange zest and vanilla in a small bowl. Add more orange juice if needed to thin. You want to be able to drizzle the glaze over the baked oatmeal.
- Drizzle glaze over baked oatmeal, cut into 6 slices and serve.
- Store in the refrigerator in an airtight container for up to 5 days. To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 161kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 344mg | 14% |
| Potassium | 146mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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