Cranberry Oatmeal Recipe
My Cranberry Oatmeal Bake recipe is made with fresh cranberries, orange zest, cinnamon and a homemade maple Greek yogurt!
Servings: 8 servings
Equipment
Ingredients
- 2 cups rolled oats
- ½ cup chopped pecans roughly chopped
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 2 cups 2% milk
- ½ cup maple syrup divided
- 1 orange zested
- 1 cup cranberries
- ½ cup greek yogurt
Instructions
- 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 it over the oat mixture, then fold in the cranberries. Gently press down to make sure the wet mixture covers all of the oats.
- Bake, uncovered, until the mixture sets, about 35–40 minutes. The top of the oatmeal will be golden brown. Remove it from the oven and let it cool for 5 minutes.
- Whisk the remaining maple syrup with the Greek yogurt. Serve the cranberry oatmeal bake with a dollop of the maple Greek yogurt.
Notes
- My Top Tip: Toast the pecans first for extra flavor.
- Storage: Store leftovers in the baking dish covered with plastic wrap, or in an airtight container or bag. The cranberry oatmeal will last in the fridge for 3–4 days. Reheat in the microwave until hot, about 1–2 minutes.
- Freezing: Wrap the cranberry oatmeal tightly in plastic wrap or freezer-safe aluminum foil. It will last in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the microwave.
Nutrition
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
QR code
Scan code to view the full recipe on your phone.
