Description
Apple Cranberry Baked Oatmeal is a warm, comforting breakfast dish combining old-fashioned rolled oats with fresh apples and tart cranberries. This baked recipe uses almond milk and maple syrup for natural sweetness, enriched by warming spices like cinnamon and ginger. Optional walnuts add a delightful crunch, making it perfect for a nutritious, hearty start to your day.
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)
Fruits and Nuts
- 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 ingredients thoroughly to evenly distribute the leavening and spices.
- 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 well combined without lumps.
- Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir carefully until all components are fully incorporated into a uniform batter.
- Add Fruits: Fold the chopped sweet apple and cranberries gently into the oatmeal batter, ensuring the fruits are evenly dispersed throughout.
- Transfer to Baking Dish: Pour the oatmeal mixture into the prepared baking dish. If using, sprinkle the chopped raw walnuts evenly over the top for added texture and flavor.
- Bake: Place the dish in the oven and bake for 35-40 minutes, or until the top is golden brown and the oatmeal is set firm to the touch.
- Serve: Remove from oven and let it cool slightly. Serve warm, optionally with extra maple syrup or additional almond milk for added moisture and sweetness.
Notes
- You can substitute coconut milk or soy milk if you prefer a different non-dairy option.
- Frozen cranberries can be used directly without thawing.
- Arrowroot powder helps thicken the oatmeal and can be replaced with cornstarch if unavailable.
- For added protein, top with Greek yogurt or a scoop of protein powder before serving.
- Store leftovers covered in the refrigerator for up to 4 days; reheat with a splash of almond milk to restore creaminess.
