Cranberry Apple Baked Oatmeal
This baked oatmeal is the perfect back-to-school breakfast for hungry little minds. Preparing the oatmeal the night before as part of your meal prep saves time on an already rushed morning routine, and will get everyone out the door with their day started right.
Healthy fats from the coconut oil, almonds and eggs fuel the brain, while the fibre from the oats and apples helps us feel full for longer, preventing a morning blood sugar crash. The crisp top combined with a sweet centre offers the perfect contrasting taste and texture.
And as a back-to-school bonus: there are over 24 identified antioxidants and phytonutrients in cranberries, making them an immune-boosting superfood. They’re a great source of Vitamin C, which adds another layer of protection for a healthy school year ahead.
It’s not always possible to find fresh cranberries year-round, so I stock my freezer during the winter months when they’re in season. If you can’t find fresh or frozen cranberries, you can substitute with dried cranberries, raisins or another dried fruit.
Because fresh cranberries can be tart, especially to young tastebuds, I recommend not skimping on the natural sweetener. However, if you prefer to substitute with dried fruit, you can cut back on the natural sweeteners by half.
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Cranberry Apple Baked Oatmeal
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
A great back-to-school, gluten-free breakfast recipe that is easy to make ahead of time.
Ingredients
- Ingredients:
- 3 cups gluten-free oats
- 1/2 cup coconut sugar, honey or natural sweetener of choice
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 3/4 cup almond milk
- 3 eggs
- 1/2 cup coconut oil, melted
- 1/2 cup fresh or frozen cranberries, plus an extra handful for the top
- 1 apple, chopped
- 1/4 cup slivered almonds
Instructions
- Preheat oven to 350. In a large bowl, mix oats, coconut sugar, baking powder, salt, and cinnamon.
- In a separate bowl, beat eggs, then add the almond milk and coconut oil. Stir into oat mixture.
- Fold in apples and cranberries, reserving some cranberries for the top. Sprinkle with slivered almonds. Pour into an ungreased baking dish (either 11 x 7 or 8 x 10, about 2L) and cook for 50 minutes.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Breakfast
Could I use dried cranberries or raisins instead?
Yep, you can. As Jaclyn mentions in the post, if you decide to use dried fruit you’ll probably need to cut back on the sweetener in the recipe.
Should I use steelcut or rolled oats?
How much Monk Fruit should I use as a sweetener?
Hi Susan! Rolled oats would be your best bet, as they are softer and cook more quickly. If steel cut oats are the only thing you have, we recommend soaking them for a bit first to soften them up. Monk fruit is quite sweet, so perhaps try 2-3 Tbsp.
Thank you so much for your help! Can’t wait to try this recipe!
Do you bake these the night before and serve cold? Or mix and refrigerate at night to bake fresh in the morning?
If you want to bake this ahead of time, then we recommend warming it up before serving. You could eat it cold or room temp if you don’t mind it that way. If you have time in the morning, you can mix it the night before and bake in the morning – just ensure you have the time as it takes about 50 minutes to cook.