Description
This Apple Cranberry Baked Oatmeal is a warm, comforting, and nutritious breakfast perfect for chilly mornings. Combining the natural sweetness of apples and tart cranberries with the heartiness of rolled oats, it is lightly spiced with cinnamon and ginger for a cozy flavor. Made dairy-free with almond milk and naturally sweetened with pure maple syrup, this baked oatmeal is easy to prepare and great for meal prep.
Ingredients
Scale
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Wet Ingredients
- 1 ½ cups unsweetened almond milk (or other non-dairy milk)
- ¼ cup pure maple syrup
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 1 tablespoon arrowroot powder (or cornstarch)
Add-ins
- 1 sweet apple (e.g., Honeycrisp), chopped
- 1 cup fresh or frozen cranberries
- ¼ cup chopped raw walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish or an 8×8-inch square dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, ground cinnamon, ground ginger, and salt. Stir these dry ingredients thoroughly to distribute the spices and leavening evenly.
- Prepare Wet Mixture: In a separate bowl, whisk together the unsweetened almond milk, pure maple syrup, almond butter, vanilla extract, and arrowroot powder until the mixture is smooth and uniform without lumps.
- Combine Mixtures: Pour the wet ingredients into the dry ingredient bowl. Stir gently but thoroughly, ensuring everything is well incorporated without overmixing.
- Add Fruits: Fold in the chopped apple and fresh or frozen cranberries evenly throughout the oatmeal mixture to distribute the fruit for flavor and texture.
- Transfer to Baking Dish: Pour the combined oatmeal mixture into the prepared baking dish. If using, sprinkle the chopped raw walnuts evenly on top for added crunch and nuttiness.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top becomes golden brown and the mixture is set, indicating the oats are fully cooked.
- Serve: Remove from the oven and allow to cool slightly before serving. Enjoy warm, optionally with extra maple syrup or almond milk drizzled on top.
Notes
- For a nuttier flavor, substitute almond butter with peanut or cashew butter.
- Fresh or frozen cranberries can be used; no need to thaw frozen cranberries before adding.
- Walnuts are optional and can be omitted for a nut-free version.
- Leftovers can be refrigerated for up to 4 days and reheated in the microwave.
- Arrowroot powder helps to thicken and bind; cornstarch is an acceptable substitute.
