Baked Oatmeal With Cranberries & Crunchy Topping

Allison Day

by | Updated: December 3rd, 2016

When was the last time you hit the pillow at night excited about tomorrow morning’s breakfast? This crunchy-topped baked oatmeal puts the dreamy back in your morning meal. Plus, it’s perfect when you’ve got a busy day ahead. The prep work is done the evening before, so all you have to do is wake, bake and enjoy!

Bakes Oatmeal With Cranberries

Serves: 5-6


Baked Oatmeal
2 cups rolled oats
1 cup cranberries
1.5 cups almond milk
½ cup orange juice
½ tsp. ground cinnamon
½ tsp. ground ginger
1/2 tsp. sea salt
1 tsp baking soda
½ tsp baking powder
1 cup crunch topping

Crunch Topping
2 cups rolled oats
2 Tbsp. maple syrup
2 Tbsp. coconut oil, melted
2 Tbsp coconut sugar
1 tsp cinnamon
½ tsp salt


  1. To make topping (can be done well in advance), combine all ingredients until crumbly. Preheat oven to 350º F. Arrange mixture on baking sheet and bake for 15 minutes. Toss and bake for 10-15 additional minutes. Let cool store in sealed container for up to one month.
  2. For oatmeal, combine oats, spices, baking soda and salt. Mix in orange juice and almond milk. Pour mixture into greased baking pan and top with cranberries and crumble topping. Bake at 350º F for 30-40 minutes.