Every year when Christmas day rolls around, I get super excited about what I’m going to make for breakfast. I want it to be easy, easy but warm and comforting. I usually always make a mix of things. There’s usually French toast, cinnamon rolls and a few savory things like bacon and eggs. This baked oatmeal dish is always something that I want to add to the mix because it’s not too too sweet and it’s always a crowd-pleaser.
The apples and cranberries are super of-the-season, but in the past I’ve added frozen berries or diced persimmon. It really works with so many things. You can even make this the night before and reheat it the morning of. And when the new year rolls around and you want to make it healthier, you can scale down the sugar (I’ve replaced it with honey), add different types of fruit or even add quinoa instead of oats. It’s a super versatile breakfast that feels homey and comforting.
Cranberry and Apple Baked Oatmeal
- Apple Mixture:
- 1 tablespoon unsalted butter
- 1 apple, peeled and diced
- 1 tablespoon brown sugar
- 1teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups rolled oats
- 1/2 cup slivered almonds + a handful more for the top
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 cups whole milk or almond milk
- 1 large egg
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- To make the apple mixture: In a small skillet, set over medium heat, melt the butter. Add apples, brown sugar, cinnamon and nutmeg. Cook for 2-3 minutes, or until apples have softened. Set aside.
- To make the oatmeal: Pre-heat the oven to 350F. Butter a 8x8-inch baking dish. Set aside.
- In a medium bowl, add the oats, slivered almonds, sugar, salt and baking powder. To a measuring cup, whisk together the milk, egg, melted butter and vanilla extract.
- To the prepared baking dish, add the apples and the cranberries. Pour the oat mixture on top and then add the milk. Stir slightly and then top with the extra almonds. Transfer to the oven to bake for 35 to 40 minutes, until the edges are set and lightly golden brown. Scoop into bowls and serve.
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.