Baked Cranberry Oatmeal

Author: Brandy O'Neill - Nutmeg Nanny

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.

4.62 from 13 votes

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Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Equipment

Ingredients

2 cups old fashioned rolled oats
1 teaspoon baking powder
1-1/2 teaspoons 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 cups fresh cranberries

Instructions

Preheat oven 375 degrees F.
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 the 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.

Nutrition

Course Breakfast

Cuisine American

Keyword baked cranberry oatmeal, baked oatmeal, breakfast recipes, cranberry oatmeal, fresh cranberry recipes, make ahead breakfast recipes, oatmeal recipes

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