Cran-Apple Baked Oatmeal Recipe

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Cran-Apple Baked Oatmeal Recipe

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Put leftover cranberries, apples and walnuts to good use in this comforting baked oatmeal. I also serve it at my church’s breakfast potlucks. Feel free to use blueberries in place of the cranberries if you like. —Sharon Gerst, North Liberty, Iowa
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 4 cups old-fashioned oats
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 2 cups 2% milk
  • 2/3 cup sugar
  • 2/3 cup canola oil
  • 1 medium apple, chopped
  • 1 cup fresh cranberries, chopped
  • 1 cup chopped walnuts, toasted
  • 1/2 cup packed brown sugar

Directions

Preheat oven to 350°. In a large bowl, mix oats, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk, sugar and oil until blended; stir into oat mixture. Stir in apple, cranberries and walnuts.
Transfer to a greased 13x9-in. baking dish. Sprinkle with brown sugar. Bake, uncovered, 30-35 minutes or until set and edges are lightly browned. Yield: 8 servings.
Originally published as Cran-Apple Baked Oatmeal in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p116

  • 4 cups old-fashioned oats
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 2 cups 2% milk
  • 2/3 cup sugar
  • 2/3 cup canola oil
  • 1 medium apple, chopped
  • 1 cup fresh cranberries, chopped
  • 1 cup chopped walnuts, toasted
  • 1/2 cup packed brown sugar
  1. Preheat oven to 350°. In a large bowl, mix oats, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk, sugar and oil until blended; stir into oat mixture. Stir in apple, cranberries and walnuts.
  2. Transfer to a greased 13x9-in. baking dish. Sprinkle with brown sugar. Bake, uncovered, 30-35 minutes or until set and edges are lightly browned. Yield: 8 servings.
Originally published as Cran-Apple Baked Oatmeal in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p116

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