Cranberry Apple Baked Oatmeal

The second I see fresh cranberries at the store, I know it's time for all the cozy baking, and this Cranberry Apple Baked Oatmeal is always first on my list. Tart cranberries, sweet apples, maple syrup, and cinnamon come together to create a breakfast that feels festive but still totally doable on a weekday.

This dish is a favorite for Thanksgiving morning or holiday brunches, especially when you're feeding a house full of guests. And here's a little secret: I've also served it as dessert with a scoop of vanilla frozen yogurt, and not a single bite was left behind. It's warm, gently sweet, and just the right amount of indulgent.

Before You Get Started

A few quick tips to make this oatmeal breakfast as easy and foolproof as possible:

• Use rolled oats (old-fashioned oats): Avoid quick oats or steel-cut oats for this recipe. They won't give you the same texture.
• Don't skip the applesauce: It adds natural sweetness and keeps the oatmeal moist without needing lots of extra sugar or fat.
• Use the right apples: Firm, crisp apples like Honeycrisp, Fuji, or Pink Lady hold up best in baking and give a nice contrast to the soft oats.
• Make it the night before: Combine everything and pour it into the baking dish. Cover and refrigerate overnight, then bake in the morning!
• Fresh cranberries are best, but if they're out of season, dried cranberries (aka craisins) work too. Just scale back the amount since they're sweeter.
• Grease your dish well: Baked oatmeal can stick, so don't forget the cooking spray!

How to Make Cranberry Apple Baked Oatmeal

Let's walk through exactly how to make this cozy baked oatmeal.

1. Preheat the oven and prep the dry ingredients

Preheat to 375°F. In a large bowl, mix the oats, cinnamon, salt, and baking powder. This helps the leavening and spices evenly distribute.

2. Whisk together the wet ingredients

In a separate bowl, stir together the applesauce, almond milk, eggs, brown sugar, maple syrup, and vanilla extract until well combined.

Pro tip: Want to reduce sugar? You can skip the brown sugar and/or maple syrup entirely, especially if your apples are naturally sweet. A few mashed ripe bananas make a great natural sweetener, too!

3. Combine and fold in the fruit

Stir the wet mixture into the dry, then gently fold in the diced apples and cranberries. Be careful not to overmix. Just enough to distribute everything evenly.

4. Pour into a baking dish and bake

Pour into a greased 9x9-inch baking dish and bake for 40–45 minutes, until golden brown and a toothpick comes out clean. Let cool slightly before serving.

Recipe Tips and Ideas

There are so many easy ways to customize this baked oatmeal to fit your tastes and pantry.

• Swap the fruit: Fresh pears, blueberries, raspberries, or diced peaches all work beautifully. If you're using frozen fruit, just thaw and pat dry first to avoid excess moisture.
• Add crunch with nuts: Pecans, walnuts, or sliced almonds add a nice texture. Stir them into the mix or sprinkle on top before baking. A dollop of almond or peanut butter on top is also delicious.
• Spice it up: Add ground ginger, nutmeg, or cardamom along with the cinnamon for even more cozy flavor.
• Add protein: Stir in 1–2 scoops of collagen or vanilla protein powder, or add a few tablespoons of chia seeds or hemp hearts for a boost.
• Make it dairy-free or vegan: This recipe is naturally dairy-free, and you can make it fully vegan by using flax eggs (2 tbsp ground flax + 5 tbsp water) instead of eggs and skipping the brown sugar.
• Bake as individual servings: This recipe works great for muffin tins. Just divide the oatmeal mixture into prepared muffin tins and reduce the baking time. They will take about 18-22 minutes to bake. This is a great option if you plan on freezing individual portions for later use.

Serving Suggestions

Here's how we love serving this oatmeal for breakfast, or even dessert!

• With a drizzle of nut butter: Almond or peanut butter takes it to the next level.
• Topped with yogurt: Greek yogurt or coconut yogurt adds creaminess and protein.
• For dessert: Warm with vanilla ice cream or frozen yogurt. Trust me on this one!
• With eggs or frittata: We usually pair it with a Vegetable Frittata or Quinoa Egg Muffins for a brunch spread that's both nourishing and delicious.

Storage and Reheating

This dish is perfect for meal prep and reheats like a dream.

• To store: Let cool completely, then cover tightly and refrigerate for up to 5 days.
• To freeze: Cut into individual portions and freeze in airtight containers for up to 2 months.
• To reheat: Microwave with a splash of milk to keep it moist. You can also reheat in the oven at 350°F for 10–15 minutes.