Name: Apple Cranberry Baked Oatmeal Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups unsweetened apple sauce; 2 large eggs; 1/4 cup brown sugar; 1/2 tsp vanilla extract; 1 cup milk; 1/2 tsp cinnamon; 1/2 tsp salt; 3/4 tsp baking powder; 2 cups old-fashioned rolled oats; 1 cup cranberries (frozen or fresh)

Jump to Recipe·5 from 7 reviews

If you’re on the lookout for a cozy, nutritious breakfast that’ll fill your kitchen with the most comforting aromas, you’re going to love this Apple Cranberry Baked Oatmeal Recipe. It’s the kind of dish that feels like a hug from the inside out—a perfect blend of tart cranberries, sweet apple sauce, and warm spices baked to golden perfection. Trust me, once you try it, you’ll want to make it part of your morning routine.

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Why This Recipe Works

Simple Ingredients: Uses staple pantry items that come together effortlessly for a wholesome breakfast.
Balanced Flavors: The tartness of cranberries perfectly complements the sweetness of apple sauce and cinnamon.
One-Bowl Wonder: Minimal prep and cleanup—everything mixes in one bowl and bakes in one dish.
Versatile & Filling: High in fiber and protein, this baked oatmeal keeps you full and satisfied for hours.

The image shows a white rectangular baking dish filled with a baked oatmeal and cherry dish. The oatmeal layer is golden brown with visible oat flakes spread evenly across the surface. Red cherry halves are scattered throughout, some partly hidden in the oatmeal while others sit on top. A wooden spoon lifts a portion from the bottom right side, revealing a moist, slightly textured inside with more cherries mixed in. The dish sits on a white marbled surface, with a partial view of a small bowl of raw oats nearby and a glass of milk at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Apple Cranberry Baked Oatmeal Recipe blends familiar pantry staples with a seasonal twist that’s both nutritious and delicious. Each ingredient plays a role—not just in taste but texture and nutrition, too. Here’s a quick rundown to get you shopping with confidence.

Unsweetened apple sauce: Acts as the natural sweetener and binder; look for pure apple sauce with no added sugar for the best flavor.
Eggs: Provide structure and help the oatmeal set beautifully without making it rubbery.
Brown sugar: Adds just a hint of caramel sweetness that enhances the cinnamon and apple notes.
Vanilla extract: Elevates the whole dish with warmth and depth.
Cinnamon: A classic spice that adds cozy, aromatic flavor.
Salt: Surprises many, but it’s essential to bring out all the subtle flavors in the oats and fruit.
Baking powder: Gives a light lift and fluffy texture to the baked oatmeal.
Milk: Keeps the mixture moist and tender; you can swap dairy for plant-based milk if you prefer.
Cranberries: Tart and vibrant, frozen works perfectly—no need to thaw—and they hold their shape well in baking.
Old-fashioned rolled oats: Provide hearty texture and fiber; avoid instant oats as they will get mushy.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

The beauty of this Apple Cranberry Baked Oatmeal Recipe is how easy it is to make your own. I often experiment with add-ins or swap out ingredients based on what’s in season or in my pantry. Don’t be shy—personalize it to match how you like your oatmeal!

Variation: I sometimes toast chopped pecans and sprinkle them on top before baking for a lovely crunch that also adds a nutty flavor.
Dietary switches: Use almond milk or oat milk to keep it dairy-free, and swap brown sugar for maple syrup or honey if you want a different kind of sweetness.
Seasonal swaps: In colder months, swap cranberries for chopped dried figs or raisins for a cozy twist.
Texture preference: If you like creamier oatmeal, reduce the oats slightly or bake for a few minutes less.

Step-by-Step: How I Make Apple Cranberry Baked Oatmeal Recipe

Step 1: Whisking Together the Wet Ingredients

First, preheat your oven to 375ºF because it always helps to get that going before you start mixing. In a large bowl, I whisk the apple sauce, eggs, brown sugar, vanilla, cinnamon, salt, and baking powder until smooth. It’s a satisfying step—you’ll see the mix become creamy and well blended. Adding the milk last, I whisk again until everything melds together perfectly. If you want, you can give it a quick taste here (it’ll be nice and sweet with those warm spices).

Step 2: Stir in Oats and Cranberries

Slice those cranberries in half for an extra burst of tartness in every bite, but no need to thaw if they’re frozen—that’s one of my favorite shortcuts. Then fold in the oats and cranberries with a gentle hand until they’re evenly incorporated into the wet mixture. The oats absorb the liquid beautifully, which will give you that comforting, chewy texture once baked.

Step 3: Bake to Golden Perfection

Pour your oatmeal mix into a greased 2-quart casserole or baking dish and smooth the top so it’s even. Pop it into the oven and bake for about 45 minutes. What you’re looking for is a nice, light golden top and an oatmeal that’s set—no longer sticky or wobbly in the center. A toothpick inserted should come out mostly clean with a few moist crumbs. Let it cool for a few minutes before serving or diving in.

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Pro Tips for Making Apple Cranberry Baked Oatmeal Recipe

Fresh vs Frozen Cranberries: Frozen cranberries hold up wonderfully and save time—no thawing needed, and they keep the texture nicely.
Don’t Skip the Bake Time: Let the oatmeal bake fully; underbaking leaves it too wet and awkward to serve.
Even Layering: Spread the mixture evenly in the dish so it cooks uniformly and browns perfectly.
Watch Your Oven Temperature: Ovens vary—if yours runs hot, check around 40 minutes to avoid burning the edges.

How to Serve Apple Cranberry Baked Oatmeal Recipe

A white bowl is filled with crumbly, light brown granola mixed with bright red dried cherries scattered evenly throughout. Milk is being poured from a clear glass bottle into the bowl, soaking the granola. The bowl sits on a soft white cloth on a white marbled surface, next to a shiny gold spoon. Some loose oats are spread around the bowl on the surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping mine with a drizzle of maple syrup and a little dollop of Greek yogurt for creaminess and tang. A sprinkle of toasted walnuts or pecans adds a nice crunch—and, if you’re feeling festive, a tiny dusting of cinnamon on top never hurts. These simple touches elevate the oatmeal from everyday to special.

Side Dishes

This baked oatmeal pairs wonderfully with a fresh fruit salad or even a hot cup of spiced chai tea. When I indulge, I whip up some crispy turkey bacon on the side—salty meets sweet, and it’s pure bliss.

Creative Ways to Present

For holiday brunches, I bake this recipe in individual ramekins to create little personal portions that look adorable on the table. You can also layer it in a clear glass dish with extra cranberries and sliced apples for a rustic look that invites guests to dig in.

Make Ahead and Storage

Storing Leftovers

I usually cover any leftovers tightly and store them in the fridge for up to 4 days. The oatmeal firms up nicely as it cools, making it perfect to slice into squares for quick breakfasts during busy mornings.

Freezing

If I’m making it ahead for a crowd or want to have easy breakfasts ready, I slice the cooled baked oatmeal and freeze individual portions in airtight containers or zip bags. It reheats wonderfully in the toaster oven or microwave without losing its flavor or texture.

Reheating

My go-to method is a quick zap in the microwave for about 60 seconds or a 10-minute warm-up in a preheated oven at 350ºF to get a fresh-baked feel. If you sprinkle a little milk over the slice before reheating, it helps restore moisture and softness.

FAQs

Can I use steel-cut oats instead of rolled oats?

Steel-cut oats have a much firmer texture and take longer to cook, so they aren’t the best choice here. Rolled oats absorb the liquid evenly and soften during baking, giving you that perfect creamy yet slightly chewy texture.
Is it possible to make this recipe vegan?

Absolutely! Use a flax egg or chia egg substitute instead of regular eggs, and swap dairy milk for your favorite plant-based milk. Also, replace brown sugar with maple syrup or coconut sugar to keep it entirely plant-based.
Can I add other fruits to this baked oatmeal?

Yes! Diced apples, pears, or even chopped dates work beautifully with the cranberry and apple base. Just keep an eye on moisture content—too juicy fruits might require reducing the liquid slightly.
How do I know when the baked oatmeal is done?

It’s ready when the top turns a light golden brown and the center isn’t sticky anymore. A toothpick inserted should come out mostly clean. If it feels wet or jiggles, bake for an extra 5-10 minutes and check again.

Final Thoughts

This Apple Cranberry Baked Oatmeal Recipe has become a favorite go-to for me when I want something easy, comforting, and full of wholesome goodness. It’s warming without weighing you down and perfect for cozy mornings or brunch with friends. I hope you give it a try and find it as satisfying as I do—there’s something truly special about the way apples and cranberries come together here that keeps me coming back for more.