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Oatmeal Cranberry Breakfast Bake Recipe

I like to prepare this baked oatmeal on weekend mornings when I have a little extra time," says Angela Higinbotham of Willis, California. "Even guests who typically don't like oatmeal fill their bowls with this hearty version, flavored with dried cranberries, brown sugar and cinnamon."
TOTAL TIME: Prep: 10 min. Bake: 50 min. YIELD:12 servings


  • 3 cups old-fashioned oats
  • 1 cup dried cranberries
  • 3/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 egg whites, lightly beaten
  • 3 cups fat-free milk
  • 1/4 cup canola oil
  • 1 tablespoon vanilla extract
  • Additional milk, optional


  • 1. In a large bowl, combine the first five ingredients. In another bowl, whisk together the egg whites, milk, oil and vanilla. Stir into the oat mixture just until moistened.
  • 2. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 50-55 minutes or until oats are tender and liquid is absorbed. Cut into bars. Serve in bowls with milk if desired. Yield: 12 servings.

Nutritional Facts

1 piece (calculated without additional milk) equals 230 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 253 mg sodium, 36 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.

Reviews for Oatmeal Cranberry Breakfast Bake

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Reviewed Sep. 8, 2013

"Makes lovely little snack bars as well! I made this a little more traditional by soaking my oats over night with 2 cups water and 2 TBSP apple cider vinegar, along with 1/4 cup of coconut oil (in place of canola) and a couple TBSP of whole wheat flour (for phytase). In the morning I added 1 cup of whole milk and the rest of the ingredients. I also reduced the sugar to 1/3 cup of coconut sugar - the cranberries make it plenty sweet! It was delicious and my family loved it!"

Reviewed Mar. 13, 2013

"I love this recipe! I will bake it up, have a serving and then cut it into pieces and wrap individually in plastic wrap to reheat on weekday mornings. Very good. Also, it is easy to cut it in half and just make 6 servings."

Reviewed Jan. 4, 2013

"I made this recipe for the purpose of freezing the individual squares for quick, on the go breakfasts. The oatmeal tastes great and I love that its such an easy, hearty breakfast (making it ahead of time) that my family can use on busy mornings."

Reviewed Jan. 4, 2013

"I made this recipe for the purpose of freezing the squares individually for quick, on the go breakfasts. I love the taste and love that it is another recipe to make our morning faster! Will be making again!"

Reviewed Jan. 4, 2013

"I made this recipe especially so I could cut it up into squares and freeze individually for our busy mornings. I really enjoyed the taste and the fact that it is a portable option to oatmeal. I will be making this again and using some of the substitutions that the other reviewers mentioned."

Reviewed Oct. 30, 2012

"We have oatmeal every morning, I made this today for a change it was delicious and very easy to make. I cut the sugar to 1/4 cup, used almond milk and added applesauce instead of oil."

Reviewed Apr. 27, 2012

"It was just alright to me, my husband couldn't eat it though. It was way too sweet for him."

Reviewed Mar. 10, 2011

"we love these easy to make and healthy, too...when cooled, i wrap individually in saran wrap for a grab-n-go snack...better than store bought granola bars...cheaper, too AND you know what's in them! :-)"

Reviewed Feb. 22, 2011

"I decrease the oil to 1/8 cup and it is still moist and delicious."

Reviewed Feb. 22, 2011

"Disappears immediately at my house - hot or cold! I keep the dry ingredients mixed up as packets so I can make a batch quickly. Have also substituted some of the cranberries for other dried berries and golden raisins. Add some chopped walnuts if you like them."

Reviewed Jan. 10, 2011

"I loved this! I made 1/2 a recipe in a 9x9 pan and cooked it for 25 minutes. Yum! Delicious as a snack, too."

Reviewed Dec. 9, 2010

"this recipe is very easy AND nutritious...i substitute splenda brown sugar blend for the brown sugar (to save a few calories)...they keep well in fridge...we love 'em..."

Reviewed Sep. 20, 2010

"I love to make this ahead too and warm it up in the morning, topped with milk. I used cherry flavored cranberries and it was great."

Reviewed Mar. 7, 2010

"My DH thought it was too sweet, but he doesn't like any thing sweet. The rest of us (me & the kids) thought it was good! Wish it didn't take so long to make though."

Reviewed Dec. 16, 2009

"This was really good just as printed, but I "doctor" it up - add 1/2 c raisins, maybe a small, peeled apple - chopped, chopped walnuts for the top. And 2 eggs instead of egg whites. Egg whites are kind of a pain. Enjoy."

Reviewed Oct. 10, 2009

"What a delicious change from ordinary oatmeal! I love it when it's "ordinary," but this recipe really makes it special."

Reviewed Jul. 8, 2009 Edited Mar. 25, 2010

"This is my new favorite way to eat oatmeal! I can't wait to make it for my sister's kids."

Reviewed Aug. 16, 2008

"This is such a great recipe! I make it quite often on Sunday night and put it in the fridge so my Husband and I have a warm, healthy, delicious breakfast at the tip of our fingers every morning before work."

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