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My warmly spiced Gluten Free Cranberry Orange Baked Oatmeal makes the perfect healthier holiday breakfast.
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4.86 from 7 votes

Gluten Free Cranberry Orange Baked Oatmeal

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 to 8 servings
Author April J Harris

Ingredients

  • butter to grease pan
  • 1 cup cranberries slightly thawed if frozen
  • 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
  • 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 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.
Tried this recipe?Mention @apriljharris or tag #apriljharris!