Waking up to a house that smells of apple pie spices is one way to welcome a day happily. When the spices are laced throughout an easy baked oatmeal brimming with tender apple pieces and tart dried cranberries, breakfast makes the day even better.
My inspiration for this recipe came from a recent issue of Southern Living magazine which highlighted a baked oatmeal with a topping reminiscent of apple crisp. I liked the idea of apples, dried cranberries, and spices combined in a breakfast of hearty oats, but shied away from the high amount of brown sugar and butter that the published recipe used. I decided to forego the crunchy topping and instead focus on making the oatmeal as tasty as possible.
Putting the oatmeal together
My first move was to change out the brown sugar for maple syrup and use a lot less of it. That way the apples’ natural sweetness could be the guiding flavor. 
While the original recipe called for a teaspoon of apple pie spice, I decided to make my own by combining cinnamon, allspice, nutmeg, and cardamom—spices I already had in my cabinet. Another change I made was eliminating the chopped pecans from the overnight soak. I thought that toasting the nuts while the oatmeal was baking would keep them them crunchy–and just right for a topping.
Aside from appreciating the flavors in this oatmeal, I also love that I can assemble it the night (or afternoon) before. Peeling, coring, and chopping the apples is the only true labor involved.
After that, all that’s left is to measure ingredients and combine them in a bowl that can be covered overnight in the refrigerator.
One other selling point is that the addition of eggs to the oat mixture brings a bit more protein to our breakfast and gives the finished oatmeal more structure.
Making breakfast easy
This recipe is also adaptable. When preparing it for someone who was avoiding dairy, I had good results using almond milk and a neutral vegetable oil instead of the regular milk and butter. However you choose to individualize this oatmeal, it makes for an easy breakfast. Even on a weekday morning, turning on the oven and transferring the oat mixture to a baking pan is the only work involved.
Then you get the reward of your first spoonful. Warm spices bathe the softened apple pieces nestled in the oatmeal. The dried cranberries have plumped up overnight and contrast nicely with the fresh sprinkle of more cranberries and crunchy pecans. 
And if the recipe makes more than you can eat a one sitting, you can refrigerate the rest and rewarm it up to two days later for your morning meal. Tasty, and even easier.
Baked Apple Cranberry Oatmeal
Sunnyside Cook
Ingredients
For the oatmeal:
- 2 large eggs
- 2 cups milk (I used 2%)
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter --melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon cardamom
- 1/8 teaspoon nutmeg
- 1/4 cup maple syrup
- 1-2 apples --peeled cored and chopped into 1/2-inch dice to total about 2 cups (see notes)
- 3 cups uncooked rolled oats --not quick-cooking
- 1/2 cup dried cranberries
- 1 teaspoon baking powder
For optional topping
- 1/2 cup dried cranberries
- 1/2 cup pecan pieces --roasted
Instructions
For the oatmeal:
- Combine oats, dried cranberries, spices, and apple pieces in large bowl and mix well. In a separate medium bowl, beat the eggs. Add milk, vanilla, and butter and whisk well. Combine wet mixture with apple-oat mixture and stir well. (You will not add the baking powder until right before baking.)
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees F. Spray 8 X 8 inch pan with vegetable spray or coat sides and bottom of pan with butter. Stir oat mixture to recombine ingredients. Sprinkle baking powder into the liquid gathered at the edges of the bowl and mix to combine throughout. Transfer oat mixture to baking pan. Cover with foil and bake for 35 minutes.
- Remove foil. Allow to cool for 5- 10 minutes.
For serving:
- Offer dried cranberries and pecans for topping. Some may like a bit of milk to add as well.
