This baked cranberry oatmeal is ready in under an hour and reheats perfectly for a hearty breakfast all week long. Plus it’s a great use for all those fall cranberries and delicious maple syrup.
This post is sponsored by Bob’s Red Mill. As always all opinions and thoughts are 100% my own.
I have made love for all things breakfast right now. In fact, the other day I made breakfast for dinner 2 different times. I’m so lucky my husband is literally the easiest going person in the history of husbands. PLUS baked oatmeal is such a hearty meal (in the morning OR evening) that keeps you full for hours. Even if I am guilty of eating this for dinner it reheats perfectly for breakfast. All I do is scoop it into a bowl, add a few tablespoons of milk over top, reheat in the microwave and BOOM breakfast. HELLO make ahead breakfast!
Of course when it comes to oats you all KNOW I’m obsessed with Bob’s Red Mill so I used their gluten free rolled oats. Which means not only does baked oatmeal make an amazing breakfast it’s also gluten free. That means all you gluten free lovers out there can rejoice! Oh and all you maple syrup lovers can also rejoice because this baby is drizzzzzzzzzzzled with that golden nectar. I mean I guess you could skip the final drizzle but don’t. It’s amazing.
Now, this oatmeal is not overly sweet because I actually don’t like super sweet oatmeal BUT feel free to add a little sugar to the mix if you want. BUT those sweet little bananas at the bottom will add a little boost of sweetness.
Ohhhhhhhh and this is such a great use for fresh cranberries. No need to just use them for cranberry sauce. Folks spread the cranberry love.
Ok, now get into the kitchen and go make this baked cranberry oatmeal. You will 100% love it.
I’m 100% sure of that!
Baked Cranberry Oatmeal
This baked cranberry oatmeal is ready in under an hour and reheats perfectly for a hearty breakfast all week long. Plus it's a great use for all those fall cranberries and delicious maple syrup.
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1-1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine grain sea salt
- 2 cups milk
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 2 teaspoons vanilla paste
- 1/3 cup maple syrup
- 2 ripe bananas, cut into 1/2 slices
- 1-1/2 cup cranberries
Preheat oven 375 degrees.
Spray non-stick spray to 8x8 dish and set aside.
In a medium bowl mix together oats, baking powder, cinnamon, and salt. Stir to combine.
In another bowl beat together milk, egg, butter, vanilla paste, and maple syrup.
Add your sliced bananas to the bottom of the prepared dish and half the cranberries.
Add oats to the dish and gently pour milk mixture over oats. Gently rap pan on the counter to make sure the milk has gone all the way through the oats.
Sprinkle the top with the remaining cranberries and cook in the oven for 35 to 45 minutes until the top is golden brown and the oatmeal is set. If desired, drizzle the top with more maple syrup.