I told you there would be oats in the morning.
I know, I know. Baked cranberry oats might not be as fun as a few shots but let’s be real… they taste way better. It was so great to read all of your comments on yesterday’s post; thank you for sharing your thoughts.
I have been meaning to post a recipe for Amy’s healthy holiday link-up so here it is! I knew I wanted to make something with cranberries and since I have been eating oats in some form every.single.day (hello, cold and snow) this seemed like a good idea.
Confession: This was my first time making baked oatmeal. Phew, glad that’s out there. But seriously. Being a self-proclaimed oatmeal lover, breakfast lover and healthy living blogger, this was a major failure on my part… it is well worth the extra cooking time.
I honestly couldn’t justify waiting 20 minutes for oats when I could just make them in the microwave or on the stovetop in 5. This was a major oversight on my part because it is simply delish.
The cranberries add just the right amount of tartness to create this deliciously sweet, breakfast, brunch or dessert. So go for an early morning spin, pop these oats in the oven, shower, get dressed (or don’t, totally up to you) and sit down to a healthy holiday breakfast. Enjoy!
Baked Cranberry Oatmeal
Ingredients (Makes one serving)
- 1/2 cup rolled oats – gluten free if necessary
- 1 tsp cinnamon
- 1/4 tsp baking powder
- 1/3 cup almond milk
- 1/2 tsp vanilla extract
- 1 tbsp honey – maple syrup if vegan
- 1/4 cup fresh cranberries
1. Preheat oven to 350 degrees F.
2. Spray a single serving ramekin with cooking spray and set aside.
3. In a small bowl, combine oats, cinnamon and baking powder.
4. Add almond milk, vanilla, honey and stir to combine.
5. Carefully fold in cranberries.
6. Pour into ramekin and bake for 20 minutes.
Questions of the day…
Do you have any confessions?
Have you made baked oatmeal before?