This small-batch Cranberry Baked Oats recipe is packed with the flavours of orange, almond, and cranberry and is incredibly satisfying. You’re going to love the textures in this healthy breakfast – from the crunchy nuts to the creamy nut butter and the sour burst of the fruit. This is an oat bake fit for the holiday season!
A filling and healthy baked oats recipe
Since the holidays are going to look a little different (read: smaller) this year, I’ve been whipping up some small-batch breakfasts and desserts that you can enjoy virtually with your loved ones!
These deliciously creamy and hearty Cranberry Baked Oats are the perfect way to celebrate Christmas morning. They’re naturally sweetened with honey, making them completely refined sugar free, which is complemented by the tang of the fresh cranberries and orange juice.
This oat bake is very simple to make and uses easy to find, supermarket staples. Not only is it packed with flavour and textures – thanks to the chopped almonds, fruit, and spices – but this dish is also super filling. It’ll certainly see you through to Christmas lunch!
Ingredients in this Cranberry Oat Bake
- Fresh cranberries: It couldn’t be Cranberry Baked Oats recipe without cranberries! Fresh or frozen berries will work best for this recipe.
- Rolled oats: Oats provide the main structure for our bake as well as a heap of natural fibre.
- Raw almonds: Chopped nuts add some texture and crunch to our baked oats dish.
- Allspice: A sneaky little ingredient that provides extra flavour and warmth.
- Baking soda: The soda reacts with the acidity of the orange juice to give our bake some lift.
- Honey: For a natural sweetness, honey works wonderfully with the flavour of the cranberries, almond, and orange.
- Almond butter: For a little more protein as well as satisfying creaminess and fat, natural almond butter works a treat.
- Coconut oil: Perfect for adding some natural fat to the oat bake to help keep you full.
- Vanilla extract: A little vanilla extract lends lovely flavour.
- Orange juice: The tartness and flavour of the orange is the perfect pairing with the cranberries.
- Milk: Any milk you like will work here to help soften the oats. I love using hemp or oat milk.
How to make Baked Oats with Cranberries
There are three main steps to make these Cranberry Baked Oats: mixing the dry ingredients, mixing the wet ingredients, and then incorporating the two to bake. Each is very simple and the entire recipe only takes 40 minutes from start to finish! Here’s how you make it:
1. Mix together the dry ingredients:
Start by stirring together the cranberries and dry ingredients in a medium sized bowl.
2. Whisk together the wet ingredients:
Add all of your wet ingredients to a secondary bowl and whisk together until well combined.
3. Pour the mixture into a greased dish:
Finally, stir together the two mixtures, pour into a baking dish, and bake!
Full details are in the recipe card at the end of this post.
Baked Oats Q & A
What oats do you use for baking?
Always use rolled or jumbo oats for baking. Porridge oats tend to disintegrate and turn into mush in baked oats recipes. Rolled oats retain their shape and texture once baked.
Can baked oats be reheated?
Yes! I love making bigger batches of baked oats and eating them throughout the week. This Cranberry Baked Oats recipe is very easy to reheat. Simply cover with foil and place in a preheated oven for 12-15 minutes or until heated through.
Should you refrigerate baked oatmeal?
Yes. Because there are dairy elements in baked oatmeal, you will want to cover and refrigerate any leftovers.
How long do baked oats last in the fridge?
In general, baked oats should last between 3-4 days in the fridge.
Tips for making this recipe perfectly
- Either fresh or frozen cranberries will work for this recipe. I wouldn’t recommend dried cranberries because you won’t get the same flavour or texture.
- Maple or agave syrup can be substituted for the honey. I’ve tested all three and love them all!
- If you have an almond allergy, you can substitute your favourite nut butter and nuts. However, keep in mind that the flavour of peanut butter probably won’t work for this recipe. I’d try either hazelnut, cashew, or even tahini.
- You can use 2 or 3 10 cm ramekins for this recipe if you don’t have the correct size of baking dish. The recipe will work as directed.
Looking for more refined sugar free breakfast options?
Carrot Cake Baked Oatmeal
Overnight Strawberry French Toast Bake
Sausage & Pumpkin Bubble and Squeak
Chocolate Raspberry Baked Oatmeal
Chai Spiced French Toast Bake
Sausage & Kale Sweet Potato Crust Quiche
Mandarin Orange French Toast Bake
Maple Bacon Twists
Almond Pancakes with Spiced Peach Syrup
If you make this recipe, let me know by snapping a picture and tagging me on Instagram @naturallysweet_kitchen. I love seeing your creations and sharing them in my Stories. Or let me know you love this Cranberry Baked Oats recipe by leaving a comment and rating below!
Cranberry Baked Oats
This healthy baked oats recipe is packed with fresh cranberries, sweet orange, and crunchy almonds. The perfect brunch for two!
- 60 g fresh or frozen cranberries, halved
- 80 g jumbo oats (rolled oats)
- 35 g raw almonds, roughly chopped
- ½ tsp fine sea salt
- ¼ tsp ground allspice
- ¼ tsp baking soda
- 3 tbsp unpasteurised honey
- 2 tbsp natural almond butter
- 1 tbsp coconut oil
- ½ tsp pure vanilla extract
- 80 ml fresh orange juice
- 80 ml milk
- Preheat the oven to 165ºC (325ºF) and lightly grease a 16 x 10 cm (6 x 4 inch) baking dish with butter.
- Reserve 6-7 cranberry halves for topping the bake and set those aside. Tip the remaining cranberries, oats, chopped almonds, sea salt, allspice, and baking soda into a medium bowl and stir well to combine. Set aside.
- In a large measuring cup or small bowl, whisk together the honey, almond butter, coconut oil, and vanilla until emulsified. Pour in the orange juice and milk and whisk well.
- Add the wet ingredients to the dry ingredients and stir to combine. Scrape the mixture into the prepared baking dish and gently jiggle the dish to create a level surface. Top the mixture with the reserved cranberries and place the dish on a baking sheet.
- Bake the oats for 25-30 minutes or until puffed and golden. Remove the bake from the oven and allow to cool for 10 minutes before serving with yoghurt, whipped cream, honey, or any additional toppings you desire.
- Once cooked, these baked oats will keep covered with foil in the fridge for up to 4 days. To reheat, simply pop into a preheated oven for 12-15 minutes or until heated through.
- If you don’t have honey on hand, maple or agave syrup can be substituted.