Cranberry Orange Baked Oatmeal
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Last updated on Nov 20, 2024
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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.
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.
- 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!
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:
- Dairy-Free Spinach Quiche or Kale and Feta Crustless Quiche
- Easy Fruit Salad
- Perfect Mimosas
- Christmas Salad
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!
More Baked Oatmeal Recipes
- Pear Baked Oatmeal
- Gingerbread Baked Oatmeal
- Maple Pecan Baked Oatmeal
- Blueberry Lemon Baked Oatmeal
- Peach Baked Oatmeal
- Chocolate Peppermint Baked Oatmeal
- Strawberry Banana Baked Oatmeal
- Chocolate Baked Oatmeal
- Coffee Cake Baked Oatmeal
- Blueberry Baked Oatmeal
- Protein Baked Oatmeal
- Cauliflower Brownie Baked Oatmeal
- Coffee Baked Oatmeal
Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Cranberry Orange Baked Oatmeal
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
- ⅓ 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.
- 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.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today and it was excellent! I did add a little more maple syrup. It would be good with a few walnuts added. Next time and there will be a next time for us.
Oh, I bet this was delicious with the added crunch from the walnuts. I’m so glad you enjoyed this recipe. Thanks for coming back to leave a review. I appreciate it!
Can you use dairy milk? It specifies nondairy?
Hi Joan – You totally can, I just like using vanilla almond milk because it adds a little extra sweetness to this oatmeal, but dairy milk should be just fine. Enjoy!
Made this for a Christmas brunch & it was perfect! The only thing that was a pain was zesting the oranges, but it was well worth it! Lots of flavor & tastes like Christmas!
YUM! I am so glad you are loving this baked oatmeal and it was a hit for everyone. Thank you for coming back and sharing your review + star rating, I truly appreciate it!
This is my favorite baked oatmeal ever! Sooo good and filling!
Yay! I am so happy to hear you’re loving this recipe, Sky. Thank you so much for your review + star rating, I really appreciate it!
Can I use dried cranberries, craisins in this recipe?
Sure, that should work! It’ll probably be less tart and a bit sweeter. Enjoy!
Delicious! I will be making this again. I love all your oatmeal recipes!
Another winner! This recipe is great; I love the tart and sweet contrast! Definitely will make again!
This is delicious!! Made it yesterday to have for breakfasts for work. Heats up perfectly and stays moist. I like to eat it with a side of yogurt & fruit.
WQO! I am so glad that you are loving this recipe, Tracy. I agree it heats up perfectly and your toppings sound delicious! Thank you for sharing your review & star rating, I really appreciate it.
Can you use frozen cranberries? This looks AMAZING
Absolutely! Frozen will work great, enjoy!
Looks absolutely delicious 😋😋
I hope you love it!
This is so delicious! Family devoured it. Love that it uses fresh cranberries and not too sweet. Perfect for me and GF and DF loved ones. I’m making it again with some extra dried cranberries and nuts. Thank you!
Yay! I’m glad you’re loving this recipe, Sheila! Thanks for leaving a review, I really appreciate it.
Loved it!! Will definitely make it again!!
Yay! So happy to hear you loved the baked oatmeal, Becky. Thanks so much for the review!
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.
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!
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.
Yay!! Happy to hear this oatmeal was a hit, Melissa. Thanks for the review!
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
Happy to hear everyone enjoyed this oatmeal and thanks for the note about the cranberries! Thanks for the review, Nyssa!
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.
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.
Made this for our small group and EVERYONE loved it!
Woo!! Happy to hear it was a hit. Thanks for the review, Michele!
Just got done making & devouring two pieces of this recipe and WOW, I had to immediately write a review. This is the first baked oatmeal recipe I’ve tried from Eating Bird Food and it was SO SO good. I’ve actually never made baked oatmeal so I’m definitely looking forward to trying more of her baked oatmeal recipes. Love the fresh oj/zest and cranberry flavors. I did make the glaze which was delish but I could easily eat it without. We had left over cranberries from our Christmas party so wanted to use those up. Thank you for sharing all your delicious recipes with us!
Is this only two servings for an 8 x 8 pan? In the picture the serving looks like maybe 1/4 of the pan? Looks delicious! Thanks!
Oops! It should be six servings. Updating now! Thank you for catching that.