An easy and healthy breakfast recipe, this cranberry apple oatmeal bake is a delicious way to start the day! It’s lightly sweetened with applesauce and a touch of maple syrup and brown sugar to balance the tartness of fresh cranberries. Make it for Christmas morning, weekend brunch, or as part of meal prep when apples and cranberries are in season!
Amidst the hustle and bustle of the holiday season, it’s easy to forget about Christmas morning breakfast! If planning something to enjoy before or after going to church or opening presents has slipped your mind, I got you covered.
My cranberry apple oatmeal bake is a great seasonal recipe for the holidays (but I won’t judge if you enjoy it at any time of year)! Fresh cranberries add a festive pop of color and tart flavor that pairs well with apples.
It’s also super easy to make ahead of time, so you can just pop it in the oven and not worry about prep or dishes. That way, you can enjoy time with your family instead of being in the kitchen!
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Main Ingredients and Substitutions
- Oats: Use old fashioned oats, also known as rolled oats. If you need your cranberry apple oatmeal bake to be gluten free, look for oats that are certified gluten free. If you don’t have old fashioned oats, you can use steel cut oats. However, they need a longer cooking time or need to be soaked overnight. If you use steel cut oats, increase the cooking time by 10 to 20 minutes or prep the oatmeal in the baking dish, cover, and keep in the fridge overnight until you bake it the next day. I don’t recommend instant or quick-cooking oats, since they will lose their shape and may end up too mushy after baking.
- Apples: I like Honeycrisp, Cosmic Crisp, or Pink Lady apples. Choose a sweet variety for best results.
- Applesauce: Use unsweetened. If you only have sweetened, omit the maple syrup.
- Cranberries: Both fresh or frozen cranberries work in this recipe. No need to thaw the frozen ones if that’s what you are using.
- Maple syrup: Sub honey if desired.
- Brown sugar: I like to use a little brown sugar to bring out the sweetness of the apples. Omit if you want to reduce the overall sugar content.
- Milk: I use whole milk, but any kind, include nut-based options or soy milk work if you want to make the dish vegan (see egg subs below too).
- Eggs: To make egg-free baked oatmeal, substitute 2 tablespoons milled flaxseed or chia seeds with 6 tablespoons of water.
Instructions
The full recipe card for cranberry apple oatmeal bake is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Whisk together the wet ingredients: eggs, applesauce, milk, maple syrup, and vanilla.
In a separate bowl, stir together the oats, cinnamon, baking powder, and salt. Fold into the wet ingredients.
Fold the fresh cranberries into the oatmeal mixture.
Grease a 3 quart (8×8 inch) baking dish. Add the diced apples and toss in the brown sugar. Spread out on the bottom of the dish in a single layer.
Pour the oatmeal mixture on top.
Bake until golden brown and bubbling around the edges.
Make Ahead and Storage
Baked oatmeal is really easy to prep ahead of time. Assemble the recipe in the baking dish, cover, and keep in the refrigerator overnight. In the morning, remove from the fridge and let it sit at room temperature while the oven preheats. Bake and enjoy!
If you let the assembled oatmeal sit overnight, it will have a slightly creamier and softer texture than if you were to prep it right before baking. You may prefer using steel cut oats instead of rolled oats if you’d rather have a less soft texture.
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat in the microwave for 1 to 2 minutes until warmed through. You can also reheat the oatmeal in its baking dish. Cover and warm for about 10 to 15 minutes at 350 degrees F/177 degrees C.
Serving
Serve cranberry apple oatmeal bake with butter and a drizzle of maple syrup if desired. Although oats are fiber-rich and filling, you may want to serve the recipe with another dish that has a little more oomph for a balanced meal. My Easy Broccoli Cheese Egg Bake, Spinach Feta Egg Bake, and Swiss Chard Eggs are great additions to a brunch spread.
More Oatmeal Recipes
Love this baked oatmeal? Check out these similar recipes while you’re here:
📖 Recipe
Cranberry Apple Oatmeal Bake
Ingredients
- 1 cup unsweetened applesauce
- 1 cup milk - I like whole but you can use any kind
- 2 eggs
- 2 to 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 cups old fashioned oats - aka rolled oats
- 1.5 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh cranberries - can sub frozen
- 2 medium apples - cored and diced, about 2 cups
- 1 tablespoon packed brown sugar
Instructions
- Preheat the oven to 375 degrees F/190 degrees C. Grease a 3 quart (8×8 inch) square baking dish.
- In a large mixing bowl, whisk together the applesauce, milk, eggs, maple syrup, and vanilla.
- In a separate bowl, stir together the oats, cinnamon, baking powder, and salt.
- Add the dry ingredients to the wet ones. Mix with a rubber spatula until combined. Fold in the cranberries.
- To the greased baking dish, add the apples and brown sugar. Stir to coat. Spread out in a single layer.
- Pour the oatmeal mixture over the apples.
- Bake for 40 to 45 minutes until golden brown and bubbling around the edges.
- Enjoy warm! It tastes great alone or with a little butter and small drizzle of maple syrup.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Special diets: To make vegan, sub chia or flax “eggs” (2 tablespoons milled flaxseed or chia seeds mixed with 6 tablespoons of water) and use plant-based milk. To make gluten free, use certified gluten free oats.
- Make ahead instructions: Assemble in the baking dish, cover, and refrigerate overnight. In the morning, remove the dish from the fridge and let it sit at room temperature while the oven preheats. Then, bake and enjoy. Consider using steel cut oats if you are assembling it ahead of time. It still tastes great with old fashioned oats, but they will be a little softer and creamier if they sit overnight.
- Leftovers: Keep in an airtight container in the fridge for 3 to 5 days. Reheat in the microwave until warmed through. You can also reheat in the oven at 350 degrees F/177 degrees C in a covered baking dish for 10 to 20 minutes until warmed through.
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