Description
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.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 220
- Sugar: 10g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
