Ingredients
Scale
- 2½ cups old-fashioned rolled oats (certified gluten-free if needed)
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups milk (dairy or non-dairy)
- ⅓ cup pure maple syrup (or honey)
- 2 large eggs (or 2 flax eggs for vegan)
- 3 tablespoons melted butter or coconut oil
- 2 teaspoons vanilla extract
- Zest of 1 large orange (about 2 tablespoons)
- ⅓ cup fresh orange juice (from about 1 large orange)
- 1½ cups fresh or frozen cranberries (do not thaw if frozen)
- Optional: ½ cup chopped pecans or walnuts
- Optional toppings: additional orange slices, maple syrup, yogurt, whipped cream, or chopped nuts
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch baking dish generously with butter or cooking spray. Set aside.
- Prepare the orange. Zest the orange first using a microplane or box grater, being careful to only get the orange outer layer and not the bitter white pith. Set zest aside. Then cut the orange in half and juice it into a small bowl or measuring cup. You should get about ⅓ cup of juice.
- Mix the dry ingredients. In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well to distribute the spices and baking powder evenly throughout the oats.
- Whisk the wet ingredients. In a medium bowl, whisk together the milk, maple syrup, eggs, melted butter, vanilla extract, orange zest, and orange juice until smooth and well combined. The mixture should be slightly frothy from whisking.
- Combine everything together. Pour the wet ingredients into the bowl with the dry ingredients. Add the cranberries (and nuts if using). Stir gently until everything is evenly combined and all the oats are moistened. The mixture will look quite liquid—this is normal and correct!
- Transfer to baking dish. Pour the oatmeal mixture into your prepared baking dish and spread it out evenly with a spatula. The cranberries will naturally distribute throughout. You can arrange a few extra cranberries on top for a prettier presentation if desired.
- Bake until golden. Place the dish in your preheated oven and bake for 40-45 minutes, until the top is golden brown and the center is set (not jiggly when you gently shake the pan). A toothpick inserted in the center should come out mostly clean. If the top starts browning too quickly before the center is set, loosely tent it with aluminum foil for the last 10-15 minutes.
- Cool and serve. Remove from the oven and let cool for 5-10 minutes before serving. The oatmeal will firm up as it cools, making it easier to cut into clean squares. Serve warm with your favorite toppings like a drizzle of maple syrup, a dollop of Greek yogurt, fresh orange slices, or a handful of chopped nuts.
Notes
- Cranberry Options: Fresh cranberries work beautifully from September through December. Frozen cranberries can be used year-round—add them directly from the freezer without thawing. Dried cranberries are not recommended as they’re pre-sweetened and won’t provide the same tart flavor or visual appeal.
- Orange Intensity: If you love orange flavor, you can increase the zest to 3 tablespoons. For a milder orange taste, reduce to 1 tablespoon of zest. Don’t skip the zest—it provides much more flavor than juice alone.
- Make It Vegan: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes), use non-dairy milk, and substitute coconut oil or vegan butter for the butter.
- Make It Gluten-Free: Use certified gluten-free oats, which are processed in dedicated facilities to prevent cross-contamination with wheat.
- Sweetness Level: The recipe as written is moderately sweet with the tartness of cranberries balanced by maple syrup. If you prefer sweeter oatmeal, increase maple syrup to ½ cup. For less sweet, reduce to ¼ cup.
- Texture Preference: For firmer, sliceable oatmeal (like breakfast bars), bake for the full 45 minutes. For softer, more spoonable oatmeal, bake for 38-40 minutes.
- Nut-Free Version: Simply omit the nuts—the recipe works perfectly without them and remains allergy-friendly.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square (⅛ of recipe)
- Calories: 235
- Sugar: 14g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 50mg