Gluten Free Cranberry Orange Baked Oatmeal
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.
Ingredients
- 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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