Cranberry Orange Baked Oatmeal
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 8x8inch pan
  • 2½ cups quick cook oats
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • zest of one orange
  • juice of one orange (1/2 cup)
  • 2 large eggs
  • ¼-1/3 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 2 tbsp melted butter
  • 1 cup fresh cranberries, sliced in half
  • 1 tbsp granulated sugar
  1. Preheat oven to 375F
  2. Toss cranberry halves with 1 tbsp sugar and set aside.
  3. Toss the oats with the salt and baking powder in a medium bowl. Set aside.
  4. Whisk together the milk, brown sugar, eggs, orange zest and juice, vanilla, and melted butter. Pour mixture over oat mixture and stir until well combined. Fold in cranberry halves and pour in to an 8x8 or 9x9inch baking dish and place on the center rack of your oven.
  5. Bake for 20-25 minutes or until the center is just set. Allow to cool for at least 10 minutes before slicing and serving or allow to come to room temperature, store covered in the fridge and serve chilled. I prefer chilled.
Baked oatmeal will keep for up to one week in the fridge and will freeze for up to 3 months. I usually cut mine in to 9 pieces and eat them as snacks, but there's times I cut it in to 6 or even 4. It depends on how hungry you are.
Recipe by The Pretend Baker | Good Food | Life | Anti Diet at