Cranberry Baked Oatmeal

5 from 1 vote

Looking for a warm, cozy breakfast for the cold winter months? We love this easy vegan cranberry baked oatmeal recipe made with fresh cranberries, chopped apple, and lots of warm cinnamon. A yummy vegan Christmas breakfast option!

Prep Time8

Cook Time40

Total Time48

Course: Breakfast, Brunch

Cuisine: American, Healthy

Diet: Vegan

Servings: servings

Calories: 513kcal

Author: Deborah Murphy

Ingredients

2 tablespoons ground flaxseeds
5 tablespoons water
2 cups old fashioned rolled oats
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon sea salt
1 1/2 cups plain, unsweetened soy milk
1/3 cup maple syrup
2 tablespoons oil or melted vegan butter
1 apple, chopped
1 cup fresh or frozen cranberries (can sub 1/2 cup dried cranberries)
1/2 cup chopped walnuts

For the Maple Yogurt Drizzle

1/3 cup plain, non-dairy yogurt
1 1/2 tablespoons maple syrup
1 pinch ground cinnamon

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Add the ground flaxseeds and water to a small bowl and stir well with a fork to combine. Set aside for 1-2 minutes until thickened.
To a small mixing bowl, add the oats, baking powder, cinnamon, and salt and stir to combine.
Add flax egg, milk, maple syrup, and oil to a large mixing bowl. Whisk and set aside. Stir in the oat mixture.
Add the chopped apple, cranberries, and walnuts. Stir again and then transfer to an 8x8 inch baking dish. Bake for 40-45 minutes or until firm and browned.
While the oatmeal bakes, make the yogurt topping by whisking together the yogurt, maple syrup, sea salt, and cinnamon in a small bowl. Once baked oatmeal has cooled for 10-15 minutes, top with the yogurt drizzle and serve.

Video

Notes

To serve: serve warm with a splash of milk and more maple syrup (if desired).
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Freeze baked oatmeal in an airtight container for up to 6 months. Thaw in the fridge overnight and reheat in the microwave.

Nutrition