Description
This Baked Oatmeal with Cranberries is a warm, comforting breakfast option perfect for cozy mornings. Combining wholesome rolled oats, fresh cranberries, and crunchy nuts, sweetened naturally with honey, it offers a nutritious and delicious start to your day. Baked to golden perfection, it’s easy to prepare and serves as a hearty, satisfying meal for the whole family.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/2 cup honey
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh cranberries
- 1/2 cup chopped nuts (such as walnuts or pecans)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the oatmeal evenly.
- Combine Dry Ingredients: In a large bowl, mix together the rolled oats, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, honey, and vanilla extract until well combined to add moisture and sweetness to the bake.
- Combine Wet and Dry: Pour the wet mixture into the bowl containing the dry ingredients and stir thoroughly to coat the oats uniformly.
- Add Cranberries and Nuts: Gently fold in the fresh cranberries and chopped nuts, being careful not to break the cranberries for bursts of tart flavor.
- Prepare Baking Dish: Grease a baking dish to prevent sticking and transfer the oatmeal mixture into it, spreading evenly.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the oatmeal is set and the top is lightly golden brown.
- Cool and Serve: Remove the baked oatmeal from the oven and let it cool slightly before cutting into portions and serving warm.
Notes
- You can substitute fresh cranberries with dried cranberries, but reduce the honey slightly to balance sweetness.
- Use almond milk or any plant-based milk to make this recipe dairy-free.
- Chopped nuts can be omitted or replaced with seeds for nut-free version.
- For added flavor, sprinkle cinnamon or nutmeg into the oat mixture.
- Store leftovers in the refrigerator for up to 4 days and reheat before serving.
