Cranberry Orange Baked Oatmeal

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This cranberry orange baked oatmeal is naturally sweetened with maple syrup, packed with tons of orange flavor and studded with juicy cranberries. It’s fancy enough to serve for a holiday brunch but easy and healthy enough to make for your weekly meal prep. Gluten-free + vegan-friendly!

It’s been a minute since I shared a new baked oatmeal recipe! I have been feeling really inspired by all of the holiday flavors this year and that doesn’t stop at breakfast. This cranberry orange baked oatmeal is the perfect recipe for your holiday brunch.

An overhead photo of a plate containing a slice of cranberry orange baked oatmeal. A fork is resting next to the slice on the plate Orange slices and cranberries are scattered around.

Why You Need to Make This Recipe

  • The cranberry + orange flavor is… chef’s kiss!
  • You can make this in advance for a stress free holiday breakfast.
  • Fancy enough for brunch but simple enough for weekly meal prep.
  • Diet friendly! This recipe is gluten-free and vegan.
Ingredients measured out to make cranberry orange baked oatmeal: greek yogurt, coconut oil, flaxseed, maple syrup, cranberries, vanilla, oats, almond mik, orange zest, sea salt, orange juice, baking powder, cinnamon and ginger.

Here’s What You Need

  • old-fashioned rolled oats – my fave brand is Bob’s Red Mill gluten-free old fashioned rolled oats. 
  • baking powder – helps the baked oatmeal rise. 
  • sea salt – to bring all of the flavors together.
  • ground cinnamon and ginger – just a hint of spice to compliment the rest of the flavors in this recipe.
  • unsweetened vanilla almond milk – any dairy-free milk works but I used unsweetened vanilla almond milk. You can make your own following my homemade almond milk recipe.
  • orange juice and zest – can’t have a cranberry orange oatmeal without the orange! I like using freshly squeeze orange juice for the best flavor but store-bought orange juice works as well.
  • maple syrup – pure maple syrup is the perfect natural sweetener to use for baked oatmeal in my opinion!
  • plain Greek yogurt – you can also use dairy-free yogurt to make this vegan.
  • ground flaxseed – instead of an egg we’re using flaxseed to help bind the dish together. If you don’t need this recipe to be vegan, you can swap the flaxseed for 1 regular egg.
  • coconut oil – make sure you’re using extra virgin coconut oil. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
  • vanilla extract – a flavor enhancer.
  • cranberries – either fresh or frozen work for this recipe. You’ll mix some into the batter and top with extra berries.
  • orange yogurt glaze – this is optional, but highly recommended! The glaze is what takes this baked oatmeal to the next level. It’s a delicious combination of Greek yogurt, maple syrup, orange juice + zest and vanilla. You can use vegan yogurt and if needed!
Collage of four photos showing how to make the mixture for cranberry orange baked oatmeal.

How to Make Baked Oatmeal

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 extract. Stir well to combine. Gently fold in the cranberries.

Pour the mixture into a baking dish that has been sprayed with cooking spray. Bake at 375ºF for 50-60 minutes or until the middle of the oatmeal is set and the top is golden brown. Allow the baked oatmeal to cool while you make the glaze.

Combine the Greek yogurt, maple syrup, orange juice, orange zest and vanilla in a small bowl. Add more orange juice if the mixture seems too thick. Drizzle the glaze over the baked oatmeal, cut into 6 slices and enjoy!

An overhead photo of a baking dish with cranberry orange baked oatmeal topped with a maple orange glaze, orange slices and whole cranberries.

What to Serve with Baked Oatmeal

Like I mentioned earlier, this baked oatmeal is perfect for being the star of your holiday brunch! Here’s what else I would serve it with:

An overhead photo looking at a slice of cranberry orange baked oatmeal on a plate. A fork has a bite ready next to the slice.

How to Store and Reheat

This baked oatmeal is a great meal prep recipe. You can store it in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. When freezing, I recommend cutting the oatmeal into portions, wrapping each in plastic wrap and placing the portions in a large freezer bag. The individual servings make it easier for reheating. 

To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm. 

To reheat individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!

An overhead photo looking down at a baking dish containing cranberry orange baked oatmeal. There are whole and halved cranberries sprinkled on top next to orange slices and the oatmeal has been coated in a glaze.

More Baked Oatmeal Recipes

Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.

Cranberry Orange Baked Oatmeal

5 from 15 votes
This cranberry orange baked oatmeal is naturally sweetened with maple syrup, packed with tons of orange flavor and studded with juicy cranberries. It's fancy enough to serve for a holiday brunch but easy and healthy enough to make for your weekly meal prep. Gluten-free + vegan-friendly!
An overhead photo of a plate containing a slice of cranberry orange baked oatmeal. A fork is resting next to the slice on the plate Orange slices and cranberries are scattered around.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 cups unsweetened vanilla almond milk, or any non-dairy milk
  • ¼ cup orange juice
  • Zest from 1 orange, about 1 Tablespoon
  • cup maple syrup
  • 2 Tablespoons plain Greek yogurt, or dairy-free yogurt if needed
  • 1 Tablespoon ground flaxseed, or 1 egg
  • 1 Tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • ¾ cup fresh or frozen cranberries, plus more for topping if desired

Orange Yogurt Glaze

  • 3 Tablespoons Greek yogurt, or dairy-free yogurt if needed
  • ½ Tablespoon maple syrup
  • 2 teaspoons fresh orange juice, plus more to thin as needed
  • 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.
    A mixing bowl containing 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.
    A mixing bowl containing cranberry orange oatmeal mixture. Whole cranberries have been added to the bowl. A spatula is ready to mix the ingredients together.
  • 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.
    A baking dish with cranberry orange oatmeal mixture, topped with whole cranberries.
  • 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.
    A mixing bowl containing a maple orange glaze.
  • 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.

Video

Nutrition

Serving: 1slice Calories: 161kcal Carbohydrates: 27g Protein: 3g Fat: 5g Saturated Fat: 2g Cholesterol: 1mg Sodium: 344mg Potassium: 146mg Fiber: 3g Sugar: 14g
Course: Breakast
Cuisine: American
Keyword: cranberry orange baked oatmeal

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    13 comments
    1. Julie
      January 24, 2022 AT 9:27 am

      5 stars
      This was delicious. I make baked oatmeal every Monday morning and then warm it up to eat eery weekend morning. I used lactose-free regular milk instead of almond milk and butter instead of coconut oil. This took only 40 minutes to bake for me. I love your baked oatmeal recipes. This one is good as I have a fructose intolerance and a kid allergic to peanuts so quite a few recipes are off-limits, but not this one. Yay! Keep them coming.

      1. Brittany Mullins
        January 25, 2022 AT 4:52 pm

        I’m so glad you loved this recipe, Julie!! Thanks so much for making it and for coming back to leave a review. I so appreciate it!

    2. Melissa King
      January 12, 2022 AT 7:20 am

      5 stars
      I am making for the 2nd time today, I lovedit the first time and can’t wait to have again I even bought extra cranberries to freezze at the holidays so I could make all year long. The flavors blend so well.

      1. Brittany Mullins
        January 12, 2022 AT 12:09 pm

        Yay!! Happy to hear this oatmeal was a hit, Melissa. Thanks for the review!

    3. Nyssa
      December 26, 2021 AT 10:52 am

      5 stars
      This was delicious, easy and perfect for Christmas morning!
      I used coconut yogurt to make it vegan and it turned out perfectly! The glaze on top was lovely.
      My only recommendation is to sub out the fresh cranberries for sweetened dried if making for kids because my picky toddlers didn’t like the sour cranberries, but all the adults loved it

      1. Brittany Mullins
        December 29, 2021 AT 5:51 pm

        Happy to hear everyone enjoyed this oatmeal and thanks for the note about the cranberries! Thanks for the review, Nyssa!

    4. Laura
      December 23, 2021 AT 11:42 am

      5 stars
      This was delicious! I subbed applesauce for the coconut oil, otherwise made it exactly as stated. Even my husband commented on how tasty it was, and he is almost exclusively a savory breakfast person and not on board with oatmeal.

    5. Madeline
      December 22, 2021 AT 10:21 am

      5 stars
      I can’t believe how good this is! Perfect for the holiday season! I used dried cranberries and doubled the cinnamon and vanilla, all of which I would highly recommend doing! I accidentally overbaked mine, but the glaze was prophetic because it moistened up what would have been a little dry.

4 bowls of oatmeal topped with a variety of fruit, nuts, nut butter, chocolate chips and toppings.

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