It took me two weeks to make this oatmeal. Not because it’s a difficult recipe, but because I just kept putting it off. I bought the cranberries and then they just sat there for days. Maybe it’s because the oatmeal takes an hour to bake? Maybe it’s because I kept changing the recipe? Who knows. Either way, I finally made the time to bake this oatmeal!
As it turns out, this baked oatmeal couldn’t have come at a better time. I ended up waiting until the best time to bake it! On Saturday, New York City had it’s first snow. It was the perfect time to bake. The morning was calm and quiet. It was perfect. I couldn’t have asked for a better Saturday! So now I live in a place where it snows. It was fantastic! But I know I have a few more months of snow ahead of me. I wonder if I’ll feel the same way about snow in February. If it means I get to bake more, then I might do okay!
This cranberry apple cinnamon baked oatmeal is the perfect breakfast comfort food. It has the best of December flavors. The cranberry is super tart. The apples sweeten up with the cinnamon. On top of that, it’s all naturally sweetened! The baked oatmeal is filling and makes for a great breakfast.
Hopefully next time I want to bake, it won’t take me two weeks to actually put the recipe together!
Cranberry Apple Cinnamon Baked Oatmeal
- 2 cups rolled oats
- 1 teaspoon baking powder
- 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 cup maple syrup
- 2 cups milk of choice
- 1 egg
- 1 teaspoon vanilla extract
- 1 whole apple peeled and diced
- 1/2 cup fresh cranberries
Preheat oven to 375 degrees. Prep a 2-quart baking dish and set aside.
In a medium bowl, combine oats, baking powder, cinnamon, nutmeg and salt.
In a separate bowl, combine maple syrup, milk, egg, and vanilla. Pour the wet ingredients into the dry ingredients and stir to combine. Add the apples and cranberry and stir to combine.
Pour the oat mixture into the baking dish and bake for 40-45 minutes, or until golden brown. Serve immediately or store in the fridge.
Original recipe from Jelly Toast