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.
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.
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.
groundcinnamon 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!
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!
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:
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!
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!
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.
Add in the milk, orange juice, orange zest, maple syrup, yogurt, flaxseed, coconut oil and vanilla. Stir well to combine. Gently fold in cranberries.
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.
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.
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.