This Cranberry Orange Baked Oatmeal captures the essence of winter flavors into one warming and cozy breakfast recipe! Each slice is studded with dried cranberries and fresh orange juice and zest for the perfect balance of sweet and tangy. It’s quick and easy to make, and tastes just as delicious fresh from the oven as it does a grab-n-go breakfast throughout the work week!
A baked oatmeal has never failed me! I’ve made so many variations at this point, and I’m still blown away by how delicious and satisfying they are. Not to mention easyyyy and perfect for a meal prep breakfast. But I really wanted to create a festive, winter-y flavor combo that you could add some joy to your winter season, and perhaps even be something you serve your family for a holiday breakfast!
The pairing of cranberry and orange is a little underrated, in my opinion. I mostly only see it done in scones and muffins, and even those are rare to find. But it’s truly the perfect balance of tangy, acidic and sweet. Plus, oranges and cranberries are both in season during the Fall and Winter, so enjoy em while you can!!
I promise this will be a huge hit amongst everyone at the table! Even my husband, who really isn’t much of a sweet breakfast guy, devoured like 3/4 of the batch all on his own lol. Also, unlike cinnamon rolls, this cranberry orange baked oatmeal actually offers 12g of protein and 7g of fiber in each serving to help you stay full for longer. You really have no excuse not to try this!
Why You’ll Love this Baked Oatmeal Recipe
- It’s beyond easy to make, with only 10 minutes of active prep time.
- It’s packed with 12g of protein and 7g of fiber in each serving.
- This is naturally gluten free and can easily be made dairy free.
- It stores and freezes well, for a simple meal prep breakfast option.
- The cranberry orange flavor combo is just perfect for winter and Christmas morning!
What You Need to Make this Cranberry Orange Baked Oatmeal
- Milk: Any milk (dairy or non-dairy) will work here but I prefer 2% or whole milk, which also offers more protein!
- Maple Syrup: This baked oatmeal is naturally sweetened with some pure maple syrup. Honey would probably work too!
- Avocado Oil: Feel free use a light-tasting olive oil or melted and cooled butter or refined coconut oil instead.
- Eggs: 2 large eggs – I like pasture-raised.
- Vanilla Extract: Obvi!
- Orange Juice + Zest: Make sure to use fresh squeezed! I recommend buying two oranges, as you’ll likely need the juice from 1, and the zest from 2.
- Old Fashioned Oats: The base of this baked oatmeal is of course…old fashioned rolled oats (GF certified if necessary). Use Bob’s Red Mill Protein Oats to up the protein content even further!
- Vanilla Protein Powder: I have only tested this recipe with Wellious vegan vanilla protein powder which is made with simple ingredients and sweetened naturally with monkfruit. Plus, it doesn’t have a chalky texture. Do NOT omit the protein powder or the texture won’t be right.
- Ground Flaxseed: This is a great way to add a bit more fiber to the baked oatmeal. However, you can omit it if you don’t have any on hand.
- Baking Powder: This leavening agent will help lighten the texture of the baked oatmeal.
- Cinnamon, Ginger & Kosher Salt: Cinnamon and ginger pair so well with the cranberry orange flavors and make it feel even more winter-y!
- Dried Cranberries: Tis the season for cranberries! I highly recommend using dried because fresh are very sour and kinda overpowering.
How To Make this Orange Cranberry Baked Oatmeal
Preheat Oven:
First, preheat your oven to 350F and grease a 9×9″ baking dish with cooking spray, oil or butter. Set aside.
Mix together Wet Ingredients:
In a large bowl, whisk together the milk, maple syrup, oil, eggs, vanilla, orange juice and zest, until smooth and combined
Stir in Remaining Ingredients:
Then, add in the remaining ingredients and stir with a spatula until combined. Then, pour the baked oatmeal batter into the prepared baking dish. Scatter more dried cranberries over the top of the oatmeal, if desired.
Bake, Cool & Cut:
Finally, transfer baking dish to the oven to cook for about 40 minutes, or until mostly set. I like to let it cool for 10-15 minutes before cutting in. Divide into 6 slices and enjoy!
Can I Make this with Fresh Cranberries instead of Dried?
I have tested this cranberry orange baked oatmeal with fresh cranberries instead of dried, but I personally didn’t love it. The fresh cranberries float to the top of the baked oatmeal and are very sour. If you don’t mind that, then feel free! But the dried cranberries add a touch of sweetness and also re-hydrate a bit when cooked, so the texture is nice and soft.
Can I Make this Dairy Free? Vegan?
This baked oatmeal can easily be made dairy free by using your preferred non-dairy milk. It’s best to use one that’s unsweetened and either unflavored or vanilla. Almond milk, cashew milk, or even oat milk would all be great options.
I have NOT tested a vegan version of this recipe yet, however I think it would work. Simply omit the eggs and instead turn the ground flaxseed into “flax eggs.” To do so, mix together the 2 tbsp of ground flaxseed with 5 tbsp of water. Allow it to sit for at least 5 minutes, or until it turns into a gel-like consistency. Then, proceed with the recipe as written. Let me know how it goes if you try it!
What Should I Serve with this?
This cranberry orange baked oatmeal is delicious on it’s own, but I also love pairing it with some full-fat plain greek yogurt (or skyr) to increase the protein content and make it even more filling. It’s also delicious with a drizzle of maple syrup or honey and/or some more dried cranberries.
Can I Freeze this Cranberry Orange Baked Oatmeal?
Yes! Just allow it too cool completely, then cut it into your desired portion size and transfer the individual slices to a parchment-lined tray or plate. Flash freeze them for several hours and then transfer them to a large freezer bag (I like using Stasher bags) or airtight container. The flash freeze will help them retain their shape and not stick together.
When you’re ready to eat the frozen baked oatmeal, you can simply remove it from the freezer, transfer it to a microwave-safe dish and microwave for about 1-2 minutes, or until warmed through.
Can I Meal Prep this Cranberry Orange Baked Oatmeal?
Of course! This cranberry orange baked oatmeal is practically made for meal prep. Make a batch on Sunday and enjoy it as a quick grab-n-go breakfast throughout the week!
You can either keep it in the baking dish and simply cover it with plastic wrap or transfer the individual slices to a large airtight container and store in the fridge for 4-5 days. See the section above for freezing instructions.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Breakfast Recipes?
- Apple Chai Baked Oatmeal
- Gluten Free Eggnog Pancakes
- Tuscan Cottage Cheese and Egg Bake
- Meal Prep Chipotle Egg Bake
- Chocolate Protein Pancakes
- High-Protein Peanut Butter & Jelly Overnight Oats
- Brownie Baked Oatmeal
Cranberry Orange Baked Oatmeal
Equipment
- microplane zester
- whisk
- spatula
Ingredients
- 2 large eggs
- 1.5 cups milk of choice (I used 2% but non-dairy works too)
- ¼ cup maple syrup
- ¼ cup fresh squeezed orange juice (from about 1 orange)
- 1 tbsp orange zest (from about 2 oranges)
- 3 tbsp avocado oil or olive oil, melted & cooled coconut oil, butter
- 1 tsp vanilla extract
- 2 cups gluten free rolled oats (200g)
- ½ cup vegan vanilla protein powder (78g)*
- 2 tbsp ground flaxseed (12g), optional
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp kosher salt
- ½ cup dried cranberries + more for topping
Instructions
- First, preheat your oven to 350F and grease a 9×9" baking dish. Set aside.
- In a large bowl, whisk together the eggs, milk, maple syrup, orange juice & zest, oil and vanilla, until combined.2 large eggs, 1.5 cups milk of choice, ¼ cup maple syrup, ¼ cup fresh squeezed orange juice, 1 tbsp orange zest, 3 tbsp avocado oil, 1 tsp vanilla extract
- Add in remaining ingredients and stir with a spatula until combined.2 cups gluten free rolled oats, ½ cup vegan vanilla protein powder, 2 tbsp ground flaxseed, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp kosher salt, ½ cup dried cranberries
- Pour mixture into prepared baking dish and spread out evenly. Top with a few more dried cranberries if desired. Transfer baking dish to the oven and cook for 40 minutes.
- Allow it to cool for about 10-15 minutes before cutting into squares and digging in. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Hi! This looks so yummy. Do you think it would work without the protein powder?
Hi Olivia! I find that the texture of this recipe comes out a little funky if you omit the protein powder, sorry 🙁
No worries! Thanks for the reply 🙂