Baked Apple Cranberry Oatmeal
Sunnyside Cook
An easy overnight oatmeal that brings the flavors of an apple pie to the breakfast table.
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.
Notes
On different occasions, I used Yellow Delicious apples or Honeycrisp apples, or a mix of the two.
It’s easy to roast the pecans while the oatmeal is baking. Just put them in a small baking dish and bake for 5-7 minutes, stirring a time or two. Allow to cool to room temperature.
Baked oatmeal can be cooled, covered, and refrigerated for up to two days. Rewarm in the microwave.
Choose oats labeled "gluten-free" if you want to make this GF.
Inspired by a recipe in Southern Living magazine (Sept 2019)