Cranberry Orange Baked Oatmeal
Baked oatmeal is made with old-fashioned oats, milk, and eggs to create a soft and chewy casserole with a crisp top.
Servings: 8 servings
- 2 navel oranges zested and juiced
- 1 cup dried cranberries
- 3 cups old-fashioned oats
- ⅓ cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon
- ¾ teaspoon ground clove
- 3 eggs beaten
- ¼ cup salted butter melted
- 1 ¼ cup milk
Place ⅓ cup freshly squeezed orange juice in a small bowl. Add the dried cranberries and allow them to soak for 30 minutes while you prepare the other ingredients.
Preheat oven to 350 degrees and grease an 8-inch round cake pan.
Add oats, brown sugar, baking powder, salt, cinnamon, cloves, and orange zest to a large mixing bowl. Stir to combine.
Add beaten eggs, butter, and milk to the oats and mix until well combined. Add the dried cranberries and the orange juice they are soaking in. Mix only until combined and pour into the prepared pan.
Bake for 40-45 minutes until the oats toasted on the top and beginning to brown on the sides.
Fully cooked and cooled baked oatmeal can be stored in the refrigerator for up to 3 days. Reheat before eating.
To make in advance, prepare all ingredients the night before and bake in the morning.