Baked oatmeal with tart fresh cranberries, just a hint of citrus, and sweetness from brown sugar and honey makes for a hearty and delicious breakfast you can eat at the table or on the go!
I don’t know about you but I don’t love regular oatmeal. Sure if I need a quick breakfast I can grab a bowl of oatmeal and toss in some fruit or nuts but it isn’t my preferred breakfast because I’m not crazy about the texture.
Now baked oatmeal? That’s a whole different ball game. I love the texture of baked oatmeal and the fact that I can make a pan on Sunday then enjoy it for breakfast the rest of the week.
Another thing that I like about baked oatmeal is that I can eat it at the kitchen table or I can grab a bar on my way out the door and eat it in the car on the go. Plus I can add in different fruits, nuts, or seeds depending on what I’m feeling when I make it. This recipe can definitely be tailored to your own likes.
This time around I had a bag of cranberries in the refrigerator and I’ve been on a sweet and tart kick. I also had two oranges in the fruit bowl so choosing cranberry orange oatmeal was a no brainer. There was also a bag of sweet and spicy Millican pecans in the pantry that I thought would be a fun addition to the oatmeal.
For this recipe you will need:
- baking powder
- sea salt
- brown sugar
- orange zest
- orange juice
- fresh cranberries
- sweet and spicy pecans
Baked oatmeal is really easy because you basically just combine everything in a bowl, stir, pour into a prepared pan, and bake it. Sometimes I add a topping to it but I figured this one would have enough flavor on it’s own that I just left it alone.
When I pulled the oatmeal out of the oven I could smell the cranberries and just a hint of citrus from the orange. I let it cool and when it was ready I cut it into bars. Usually I cut it into pieces and wrap each in plastic wrap and put in the refrigerator so they are easy to grab and go but you can cut them and put them in an air tight container as well.
The first bite was awesome. It was sweet from the brown sugar, tart from the fresh cranberries, and had just a subtle orange flavor. The pecans gave it a nice crunchy and a touch of heat.
While you can eat these cold I like to microwave them for about 30 seconds in the winter so I have a quick and hot breakfast before I go to work. You can also switch up the cranberries for any other favorite fruits and make this your own.
Pro Tips and Substitutions:
- Instead of cranberries you can use blueberries, raspberries, chopped apple, or banana.
- If you don’t like nuts skip them and add a few tablespoons of flax or chia seeds instead. If you prefer walnuts or almonds add those in instead of the pecans.
- You can substitute honey, maple syrup, or regular sugar in place of the brown sugar.
A Hezzi-D original recipe
Serving Size: 1
Amount Per Serving: Calories: 155Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 40mgSodium: 346mgCarbohydrates: 26gFiber: 3gSugar: 7gProtein: 6g
A Hezzi-D original recipe
National Oatmeal Month
- Blueberry Pecan Baked Oatmeal from Kate’s Recipe Box
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- Low Carb Oatmeal Raisin Cookies from Palatable Pastime
- Masala Oats from Magical Ingredients
- Yellow Cake Baked Oatmeal from Karen’s Kitchen Stories
- Sour Cream & Raisin Oatmeal Squares from Savory Moments
- Apple Cinnamon Oatmeal from Kathryn’s Kitchen Blog
- Chocolate Chip Pecan Granola Bars from Family Around the Table
- Cranberry Orange Baked Oatmeal from Hezzi-D’s Books and Cooks
- Oatmeal Kiss Cookies from A Little Fish in the Kitchen
- Mixed Berry Oatmeal Bars from Making Miracles
- Overnight Slow Cooker Ice Cream Oatmeal from The Spiffy Cookie
- Leftover Oatmeal Muffins from A Day in the LIfe on the Farm
- Lavender Blueberry Chia Seed Oatmeal from Our Sutton Place