Cranberry Maple Pecan Baked Oatmeal
on Dec 05, 2018, Updated Aug 23, 2024
This post may contain affiliate links. Please read our disclosure policy.
This Cranberry Maple Pecan Baked Oatmeal is perfect for Christmas morning or anytime you need a warm, cozy breakfast!
If you love this baked oatmeal, try out my apple cinnamon baked oatmeal!
Table of Contents
Why you’ll love it
Holiday breakfast – This cranberry baked oatmeal is a wonderful sweet addition to your Christmas morning breakfast. Fresh cranberries are readily available during the holidays and this is a great way to use them.
Make ahead breakfast – Baked oatmeal keeps for nearly a week, which makes it perfect for meal prepping. You can eat it cold or reheat it in the microwave or oven.
Healthy – Just like stovetop oatmeal, baked oatmeal is a great choice if you’re looking for a nutritious breakfast or snack. Oats are a good source of fiber and can help lower blood sugar levels.
Pair this baked oatmeal with a couple of eggs and you’ll have a balanced and satisfying breakfast.
The ingredients
- Rolled oats – Sometimes labeled old fashioned oats.
- Cinnamon – Adds a warm sweet flavor to the oatmeal.
- Baking powder – Helps the baked oatmeal rise.
- Salt – A little salt balances out the sweetness.
- Pecans – Adds a nice crunch and nutty flavor.
- Milk – Dairy or non-dairy milk can be used. I generally use unsweetened almond milk.
- Maple syrup – Sweetener used for the baked oatmeal.
- Egg – Acts as the binder for the oatmeal.
- Vanilla extract – Or use vanilla bean paste for a more intense vanilla flavor.
- Orange zest – Cranberry and orange are the perfect pairing.
- Cranberries – Fresh or frozen cranberries can be used.
- Powdered sugar – Use in the glaze drizzled on top of the oatmeal.
How to make cranberry baked oatmeal
Combine the milk, maple syrup, orange zest, and vanilla in a large bowl and whisk them together.
Add the oats, cinnamon, baking powder, salt, and pecans to the wet ingredients and stir everything together.
Stir in the cranberries and then pour into a greased 8×8 or similar size baking dish. Bake at 350° F. for 35-40 minutes or until it’s set and golden brown around the edges. Let the baked oatmeal cool for at least 10 minutes.
While the oatmeal is cooling, whisk together all of the ingredients for the glaze. Drizzle the glaze on top of the warm oatmeal and then serve.
What to serve with cranberry maple pecan baked oatmeal
I like to serve eggs or an egg dish with baked oatmeal. This sausage, potato, and kale breakfast casserole, crustless vegetable quiche, or sheet pan spinach tomato ricotta frittata would all be great served with it.
If you’re serving this with Christmas brunch, don’t forget to pair it with mimosas. These cranberry orange mimosas are a must make as are these apple cider mimosas.
Storage and reheating
Storage – Baked oatmeal can be kept in an airtight container in the refrigerator for 5-6 days.
Freezing – Once the baked oatmeal has cooled completely it can be stored in an airtight container in the freezer for up to 3 months.
Reheating – Individual pieces of baked oatmeal can be warmed in the microwave or in a toaster oven. If you are reheating the entire dish, I recommend warming it in a 350° F. oven for 10-15 minutes or until it’s warmed through.
Can I use quick oats for baked oatmeal?
For this particular recipe, no. There are recipes that call for quick oats, but the ingredients and cooking time will be different. Use the oats the recipe calls for or it may not turn out the way it’s intended.
Can baked oatmeal be made ahead of time?
Yes. you can make and bake the oatmeal the night before you plan to serve it and the cover and reheat it in the oven. Cover the baking dish with foil and bake it in a 350° F. oven for 10-15 minutes or until warm.
More Baked Oatmeal Recipes
Did you make this cranberry maple pecan baked oatmeal? I’d love if you’d leave a recipe rating and review below.
Cranberry Maple Pecan Baked Oatmeal
Ingredients
Baked Oatmeal
- 2 cups old fashioned rolled oats, gluten-free if needed
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup toasted chopped pecans
- 1 3/4 cup unsweetened almond milk, or milk of choice
- 5 tablespoons maple syrup
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 1 cup fresh or frozen cranberries, halved
Cinnamon Maple Glaze
- 1/2 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 2 teaspoon maple syrup
- 2-3 teaspoon milk
Instructions
- Preheat oven to 350° F. and spray a 9x9 or similar baking dish with cooking spray.
- In a large bowl stir together the oats, cinnamon, baking powder, salt and pecans. In a separate bowl whisk together the milk, maple syrup, egg, orange zest and vanilla extract.
- Pour the wet ingredients in with the dry and stir until combined. Stir in the cranberries. Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until the top is golden and the oatmeal is set. Let it rest for 5-10 minutes before serving.
- While the oatmeal rests, whisk together all of the ingredients for the glaze. Drizzle desired amount of glaze over the oatmeal. Serve with any extra glaze and maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make this every year as soon as the fresh local cranberries are available. It is a great holiday breakfast.
Thanks so much for making it Linda!
Can this wonderful recipe be made ahead (overnight) to be baked in the morning. As suggested in the previous post, would hold the glaze until just before baking. Thanks!
You can actually make and bake the oatmeal the day before serving it and just cover and reheat it in the oven at 350° F. for about 10 minutes or until warm. Definitely wait to add the glaze just before serving.
This was the best baked oatmeal ever! Delicious! I had extra cranberries from Thanksgiving and wanted to use them up. I followed the recipe exactly!!
This looks delicious! I have a large bag of dehydrated cranberries. Any chance you’ve used them before?
I’m hoping it wouldn’t affect the texture/density of the oatmeal… since fresh ones probably burst when cooked the was blueberries do.
Hi Amber! I haven’t made this recipe with dried cranberries, but I think they’ll work just fine as a replacement.
I love baked oatmeals and this cranberry version sounds amazing! Do you think a baked oatmeal would freeze ok? I’m trying to be prepared for postpartum!
Hi Kelly! Yes, you can freeze the oatmeal after it’s been baked. Let it cool completely and don’t put the glaze on it before freezing. :-)