Gluten Free Cranberry Orange Baked Oatmeal

My Gluten Free Cranberry Orange Baked Oatmeal makes the house smell like the holidays when it is baking. Warm ginger, maple and orange aromas waft around our home, encouraging sleepy heads out of their beds and downstairs 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 with Thanksgiving and Christmas fast approaching, 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, 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 do need some sort of sweetener, but 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.

Gluten Free Cranberry Orange Baked Oatmeal is also lovely served with a bit of vanilla yogurt drizzled over, and sometimes I grate a bit of orange zest or sprinkle some dried ginger on top of the yogurt to make it look pretty.

You can use fresh or frozen cranberries in this recipe – a boon here in the UK where fresh cranberries are super expensive and only available in the last few weeks before Christmas.

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’ll be serving this delicious Gluten Free Cranberry Orange Baked Oatmeal throughout the festive season, and especially on Thanksgiving and Christmas mornings. It’s a lovely, healthier way to start any day of celebration – a tasty holiday breakfast you can feel good about serving your family.

Gluten Free Cranberry Orange Baked Oatmeal Recipe

Ingredients:

butter to grease the pan
1 cup cranberries (slightly thawed if frozen)
⅓ cup plus 1 tablespoon 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

Directions:

The night before, grease an 8 inch square baking dish with the butter.
In a medium bowl, toss the cranberries with 1 tablespoon maple syrup, 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, remaining ⅓ cup 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.

Printable Recipe for Gluten Free Cranberry Orange Baked Oatmeal

4.7 from 3 reviews

Gluten Free Cranberry Orange Baked Oatmeal

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Author: April J Harris

Serves: 6 to 8 servings

Ingredients

• butter to grease pan
• 1 cup cranberries (slightly thawed if frozen)
• ⅓ cup plus 1 tablespoon 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

1. The night before, grease an 8 inch square baking dish with the butter.
2. In a medium bowl, toss the cranberries with 1 tablespoon maple syrup, the orange rind and juice.
3. Tumble into the baking dish and spread out evenly.
4. In another bowl, a larger one this time, mix the oats, baking powder, ginger and salt.
5. Pour over the cranberry mixture in the baking dish and spread over the top evenly.
6. In a medium bowl, whisk together the milk, eggs, remaining ⅓ cup maple syrup and the vanilla until light and frothy.
7. Pour over the oat mixture evenly, pressing gently with the back of a spoon to encourage the mixture to sink down into the cranberries.
8. Cover and refrigerate overnight or for at least 6 hours.
9. In the morning, preheat the oven to 350°F (175°C).
10. Take the oatmeal casserole out of the fridge while the oven preheats.
11. Stir the casserole very gently to mix, pressing it back down with the back of a spoon to settle it before baking.
12. Bake for 40 to 50 minutes until golden brown and set.
13. Serve in bowls with a little yogurt or maple syrup drizzled over top if desired. You can also garnish with fruit.
14. Leftovers will keep, covered, in the fridge for up to 2 days.
15. Reheat gently before serving.

Nutrition Information

Serving size: One sixth of the recipe

3.4.3177

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