Cranberry Orange Baked Oatmeal

My Gluten Free Cranberry Orange Baked Oatmeal makes the house smell like autumn and the holidays when it is baking. Warm ginger, maple and orange aromas waft around, encouraging sleepy heads out of their beds to taste this delicious, healthier baked oatmeal.

Ever since I made my Baked Oatmeal with Rhubarb and Almonds, my husband has been asking me to make more baked oatmeal recipes. So I decided to think about using traditional holiday flavours in a baked oatmeal – a gluten free baked oatmeal with no refined sugars.

A Healthier Baked Oatmeal

With the goodness of oats, cranberries, orange juice, eggs, and milk, Cranberry Orange Baked Oatmeal makes a nutritious start to the day. I used maple syrup for sweetening but in a small enough quantity that it doesn’t take away from the goodness. Cranberries are very tart, so they do need some sort of sweetener. However, by using lots of ginger and also orange juice and rind, I was able to keep the amount of maple syrup I used in the recipe down.

Since my family and I began eating more healthily, I have found our tastes have changed and we don’t need things to be quite as sweet. However, if you feel you need a sweeter flavour, feel free to serve some maple syrup alongside to pour over top.

Is This Recipe Gluten-Free?

If you use certified gluten-free oats, the recipe is gluten-free.

Tips for Making and Serving Cranberry Orange Baked Oatmeal

Cranberry Orange Baked Oatmeal is also lovely served with a bit of vanilla yogurt drizzled over. Sometimes I grate a bit of orange zest or sprinkle some dried ginger on top of the yogurt. It makes it look quite pretty.

You can use fresh or frozen cranberries in this recipe so you can make the recipe all year round. Here in the UK where fresh cranberries are often expensive and available only in the last few weeks before Christmas, this really helps.

If you need the recipe to be dairy-free, you can use almond milk or any other nut milk you prefer. The recipe tastes slightly less rich, but no less satisfying.

I serve this delicious Cranberry Orange Baked Oatmeal all year round but it’s especially nice during the holidays. It’s a lovely, healthier way to make any day a celebration, and a tasty breakfast you can feel good about serving your family.

Cranberry Orange Baked Oatmeal – Printable Recipe

Created by: April J Harris

Gluten Free Cranberry Orange Baked Oatmeal

Course Breakfast

Cuisine American

Servings 6 people

Warm ginger spice, sweet maple and fragrant orange make my Gluten Free Cranberry Orange Baked Oatmeal a delicious breakfast all year round.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• butter to grease pan
• 1 cup cranberries, slightly thawed if frozen
• ⅓ cup maple syrup
• grated rind of one orange
• 2 tablespoons orange juice
• 2 cups gluten-free rolled oats I used Bob’s Red Mill Gluten Free Oats
• 1 teaspoon gluten free baking powder
• 2 teaspoons ground ginger
• ¼ teaspoon salt
• 2½ cups milk
• 2 large eggs
• 2 teaspoons vanilla

Instructions

• The night before, grease an 8 inch square baking dish with the butter.
• In a medium bowl, toss the cranberries with the orange rind and juice.
• Tumble into the baking dish and spread out evenly.
• In another bowl, a larger one this time, mix the oats, baking powder, ginger and salt.
• Pour over the cranberry mixture in the baking dish and spread over the top evenly.
• In a medium bowl, whisk together the milk, eggs, maple syrup and the vanilla until light and frothy.
• Pour over the oat mixture evenly, pressing gently with the back of a spoon to encourage the mixture to sink down into the cranberries.
• Cover and refrigerate overnight or for at least 6 hours.
• In the morning, preheat the oven to 350°F (175°C).
• Take the oatmeal casserole out of the fridge while the oven preheats.
• Stir the casserole very gently to mix, pressing it back down with the back of a spoon to settle it before baking.
• Bake for 40 to 50 minutes until golden brown and set.
• Serve in bowls with a little yogurt or maple syrup drizzled over top if desired. You can also garnish with fruit.
• Leftovers will keep, covered, in the fridge for up to 2 days.
• Reheat gently before serving.

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