Cranberries are one of my very favorite wintertime ingredients. They are absolutely gorgeous and so, so good for you! That’s why I chose to share this cranberry apple baked oatmeal recipe with you this week.
I honestly don’t know how I’ve managed to make it this long without a slow cooker. Crockpot oatmeal was my life. Sadly, slow cookers just haven’t caught on here. For one thing, Kuwaiti’s make massive amounts of food for their large families and dine family style. And I have yet to meet anyone who finds it acceptable to eat leftovers. I seriously could not live without leftovers.
There are 3 different styles of slow cookers available in Kuwait. The first is very small. The second isn’t all that big and sells for 3 times the price of the same thing you can buy in the States. The largest one available is completely fine but still not as big as my old one. And it’s completely without all of the nice bells and whistles you get in the States. No automatic warming timer or any timer at all, actually. That sort of defeats the purpose of being able to start something in the morning or before bed and knowing it will stop cooking when it’s done.
Oh well. There’s no reason to complain when this baked oatmeal is as delicious as it is! It’s based on a recipe from Veggie on a Penny and you can find the original here. Of course, I doubled the recipe and put half in the freezer to have after we get back from Christmas vacation.
Ingredients: For one recipe (not doubled)
- 3 cups rolled oats
- 1/4 cup brown sugar
- 1 1/2 tsp cinnamon
- 1 tsp salt
- 3 cups milk (almond, oat, or soy)
- 1 medium banana, mashed
- 2 apples, chopped
- 1/2 cup dried cranberries
- 1/2 cup shredded coconut
- 1/2 cup fresh or frozen cranberries + handful more for top
- Preheat oven to 350F.
- Whisk oats, brown sugar, cinnamon, and salt together.
- Add in milk and mashed banana and mix with wooden spoon.
- Add apples, dried and frozen cranberries, and coconut; mix.
- Pour into pre-greased 9×13 dish.
- Bake for 55 minutes.
I love this recipe because you only need one bowl to mix everything together. The original recipe calls for peeled apples and oil. I never peel my apples for oatmeal of any kind. It saves time and adds nutrients to skip it. That said, many may prefer peeled apples to reduce the risk of pesticides. I’m sure this oatmeal is equally delicious with either peeled or un-peeled apples.
I replaced the oil with a mashed banana. I also reduced the amount of crasins/dried cranberries by half and replaced it with frozen cranberries. Cranberries are quite tart, but I don’t like my oatmeal to be too sweet. Brown sugar or maple syrup can always be added to individual servings if sweeter oatmeal is preferred.
- For 8 servings: 239 calories, 5 grams protein, 48 grams carbs, 3 grams fat, 6 grams fiber
Depending on the morning, I would also add chia seeds and my go-to Bell Plantation PB2 to my bowl to add in more protein and overall nutrition.
I hope you enjoy this delicious, healthy winter breakfast. I’d love to know what you think!