This recipe is ideal for meal prepping, holiday brunches, or simply when you want a nutritious breakfast that feels like a treat. The cranberries add a burst of tartness that perfectly balances the creamy, lightly sweetened oats. It’s easy to make ahead and can be served warm or at room temperature. Plus, it’s naturally gluten-free and can be customized for different dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rolled oats fresh or frozen cranberries maple syrup or honey eggs milk (dairy or non-dairy) baking powder vanilla extract ground cinnamon salt chopped nuts (optional) butter or oil for greasing the baking dish
Directions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
In a large mixing bowl, combine oats, baking powder, cinnamon, and salt.
In another bowl, whisk together eggs, milk, maple syrup (or honey), and vanilla extract.
Pour the wet mixture over the dry ingredients and stir until fully combined.
Gently fold in the cranberries and nuts if using.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 35–40 minutes or until the top is golden and the center is set.
Let it cool slightly before slicing and serving.
Servings and timing
This recipe makes approximately 6 servings. Prep time: 10 minutes Cook time: 35–40 minutes Total time: 45–50 minutes
Variations
Apple Cranberry Oatmeal Bake: Add diced apples for extra sweetness and texture.
Vegan Version: Use flax eggs and plant-based milk.
Nut-Free: Omit the nuts or replace them with seeds like pumpkin or sunflower seeds.
Spiced Version: Add nutmeg, ginger, or cloves for a warming spice blend.
Coconut Twist: Mix in shredded coconut and use coconut milk for a tropical touch.
Banana Base: Mash a ripe banana into the wet mixture for added natural sweetness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 30–60 seconds or place the whole bake in a 300°F oven for about 10–15 minutes until heated through. You can also freeze individual portions wrapped tightly and reheat as needed.
FAQs
What kind of oats should I use for this recipe?
Old-fashioned rolled oats work best for this bake. Avoid using instant oats, as they can become mushy.
Can I use dried cranberries instead of fresh?
Yes, you can use dried cranberries. If so, reduce the amount slightly and consider soaking them in warm water beforehand to soften.
Is this oatmeal bake sweet enough on its own?
It has a mild sweetness, but you can drizzle extra maple syrup or honey on top when serving if you prefer it sweeter.
Can I prepare this oatmeal bake the night before?
Yes, you can mix everything and refrigerate it overnight. Bake it fresh in the morning for a warm breakfast.
Can I use steel-cut oats?
Steel-cut oats are not recommended unless the recipe is adjusted, as they require a longer cooking time and more liquid.
How do I make this recipe vegan?
Replace eggs with flax eggs and use a non-dairy milk like almond or oat milk.
What size baking dish should I use?
An 8×8-inch or 9×9-inch baking dish works well for this recipe.
Can I add protein powder to the recipe?
Yes, you can add a scoop of protein powder to the dry ingredients for a protein boost.
What’s the best way to serve this?
Serve it warm with a dollop of yogurt, a splash of milk, or extra maple syrup.
Can I use frozen cranberries?
Absolutely. No need to thaw them; just fold them into the batter frozen.
Conclusion
Cranberry Oatmeal Bake is a hearty, nourishing breakfast that brings together simple ingredients in a delicious way. Whether you’re serving it at a holiday brunch or prepping it for busy weekday mornings, this dish is a reliable go-to. With endless variations and a festive flair, it’s sure to become a seasonal favorite.
This Cranberry Oatmeal Bake is a warm, hearty breakfast casserole featuring rolled oats, cranberries, and natural sweeteners. Perfect for holiday brunches or make-ahead weekday mornings, it’s gluten-free and easily customizable for various diets.
Ingredients
2 cups rolled oats
1 cup fresh or frozen cranberries
1/4 to 1/3 cup maple syrup or honey
2 eggs
2 cups milk (dairy or non-dairy)
1 1/2 tsp baking powder
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped nuts (optional)
Butter or oil for greasing the baking dish
Instructions
Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch or 9×9-inch baking dish.
In a large mixing bowl, combine rolled oats, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the eggs, milk, maple syrup or honey, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir until fully combined.
Fold in the cranberries and chopped nuts, if using.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake for 35–40 minutes, or until the top is golden and the center is set.
Let it cool slightly before slicing and serving. Enjoy warm or at room temperature.
Notes
Use old-fashioned rolled oats for the best texture; avoid instant oats.You can substitute dried cranberries, but soak them in warm water first.To make it vegan, use flax eggs and plant-based milk.Store leftovers in the fridge for up to 5 days or freeze individual portions.Add toppings like yogurt, milk, or extra maple syrup when serving.
