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Baked cranberry pecan oatmel in baking dish with fresh cranberries and yogurt nearby in small bowls.
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5 from 5 votes

Cranberry Pecan Baked Oatmeal

Cranberry oatmeal baked with pecans, maple syrup and cinnamon and topped with a homemade maple Greek yogurt!
Course Breakfast
Cuisine American
Diet Gluten Free, Low Calorie
Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings 8 servings
Calories 226kcal
Author Yumna Jawad



  • Preheat the oven to 375°F.
  • Place the oats, pecans, cinnamon, baking powder, and salt in an oven-safe 8x11-inch baking dish.
  • In a small mixing bowl, whisk together the egg, milk, ¼ cup maple syrup, and orange zest. Pour over the oat mixture and fold in the cranberries. Gently press down to make sure all the oats are covered with the wet mixture.
  • Bake uncovered in the preheated oven until the top of the oatmeal is golden and the mixture is set, about 35-40 minutes. Remove and allow it to cool for 5 minutes.
  • Whisk the remaining maple syrup with the greek yogurt. Serve the oatmeal with a dollop of the maple greek yogurt. (Slice in half lengthwise, then in 4s to make 8 pieces)


Tip: Stick with rolled oats for this recipe. Quick oats will not have the same constancy.


Calories: 226kcal | Carbohydrates: 33g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 189mg | Potassium: 313mg | Fiber: 3g | Sugar: 16g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 1mg