If we’ve ever met, then you know I like to bake. I think my baking motivation comes from that happy place in my tummy where all baked things like to live. Mmm…baking. You might also know that I like to be fairly healthy in my food decisions and prefer to use fresh ingredients where possible.
This cranberry baked oatmeal was inspired by a recipe that I found one evening while trolling the internet. The original was good, don’t get me wrong, but it was a little too like a bowl of oatmeal for me. I guess my ideal baked oatmeal is more like a quick bread and stands up on its own. So here you have it.
Cranberry Baked Oatmeal
- 2 c old fashioned oats
- ¾ c brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ c chopped almonds
- ½ c applesauce
- ¼ c peanut butter
- ¼ c melted butter
- 4 eggs
- 2 cups fresh or frozen cranberries
For muffins: Spoon ~1/4 c batter into paper lined muffin cups. Bake at 350 for 25-30 minutes or until edges are lightly browned and center is set. Makes 12-18 depending on how close you stay to the 1/4c of batter.
For 9×9: Spray baking dish with oil. Pour batter into dish and bake at 350 for 50-60 minutes or until center is almost set and edges are lightly browned. Cover edges with foil during last 5-15 minutes of baking if overbrowning occurs.
We love to eat this on a Saturday morning. When you make the muffin-sized oatmeals, they freeze really well and heat up quickly. This is a great company dish, goes well to brunch and is super versatile. You could sub in blueberries or try chopped apples or whatever else sounds yummy. We eat it with plain yogurt for added staying power, but I’ve heard it’s good with milk and when in muffin form it’s a quick on-the-go breakfast that has more oomph than a regular muffin.