Cranberry Apple Baked Oatmeal is a delicious addition to your breakfast or brunch during the holiday season. Rolled oats, cranberries and apple pair beautifully with the easy almond crumble topping. Just 15 minutes to prep!
I’m back with another seasonal baked oatmeal! If you’ve never had cranberry + apple before, you’ve gotta try it. It’s such a nice combination of sweetness from the apple and tartness from the cranberry. The almond crumble topping in this recipe takes the flavours and texture to the next level. Definitely worthy of a Christmas meal. If you’re making this on a regular old Tuesday, you can skip the crumble topping, but I think you’ll find it’s worth the extra couple minutes of effort. The best part – you can save time by baking it the day before!
Don’t have time to make this now? Pin it for later!
For the oatmeal you’ll need
- Rolled oats – use a gluten-free variety, if necessary
- Brown sugar – coconut sugar would also work
- Baking soda
- Sea salt
- Milk – any kind is fine, but I used whole milk
- Unsweetened applesauce
- Cranberries – fresh or frozen are equally as good!
- Apple – about one large apple, diced. I like to leave the skin on for the fibre. I don’t notice the peel at all once the oatmeal is baked.
- Additional cranberry, apple and a mint leaf for garnish
For the almond crumble topping you’ll need
- Almond flour
- Brown sugar (or coconut sugar)
- Blanched almond slices
How to make it
Step one: Preheat the oven and mix dry ingredients
Preheat the oven to 350 °F and grease an 8×8-inch square baking pan or 2.5-quart ceramic casserole dish. In a medium bowl, combine the rolled oats, brown sugar, cinnamon, baking soda and sea salt.
Step two: Combine the wet ingredients
In a large bowl, whisk together the milk, applesauce, egg and vanilla.
Step three: Make the almond crumble topping
In a medium bowl, combine the almond flour, brown sugar and cinnamon. Grate the butter over the dry ingredients and use a pastry cutter or fork to mix in the butter and form crumbles. Fold in the almond slices.
Step four: assemble the oatmeal and bake
Add the dry ingredients to the large bowl with the wet ingredients and stir until well combined. Fold in the cranberries and chopped apple, then transfer the mixture to the baking pan. Top with the almond crumble and bake uncovered for 35 minutes or until the middle is set (the middle shouldn’t jiggle if you shake the pan and it will resist if you press it lightly with your finger). You will need up to 10 minutes longer if you’re using a glass or ceramic baking dish.
Can I make this dairy free?
Yes! Simply use a non-dairy milk of your choice (almond would work well) and replace the butter in the crumble with melted coconut oil. The coconut oil will change the taste slightly, but will still be delicious!
Can I make this oatmeal ahead of time?
Yes! Bake as directed and then cool the oatmeal completely. Store covered in the refrigerator in the baking dish. To reheat, cover with tin foil and bake for 15-20 minutes, or until warmed through. The texture may be a little more dry after reheating in the oven, so I recommend serving with a bit of added milk along with the other garnishes.
To reheat individual servings, you can warm it in the microwave for 1 to 1.5 minutes.
More baked oatmeals you may enjoy
- Pumpkin Spice Baked Oatmeal
- Vegan Peaches and Cream Baked Oatmeal (works with frozen peaches!)
- Blueberry Oatmeal Cups
Cranberry Apple Baked Oatmeal with Almond Crumble Topping
For the oatmeal
- 2 cups rolled oats (gluten-free variety, if necessary)
- 1/3 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cup milk
- 3/4 cup unsweetened applesauce
- 1 egg
- 1 teaspoon vanilla
- 1 cup cranberries (fresh or frozen)
- 1 cup chopped apple (about 1 large, unpeeled)
For the almond crumble topping
- 1/4 cup almond flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter (grated or chopped into small pieces)
- 1/2 cup blanched almond slices
- fresh cranberries + mint leaf
- apple slices
- Preheat oven to 350 °F. Grease an 8×8-inch metal baking pan or a 2.5qt/2.3L ceramic casserole dish (see note 1). In a medium bowl, mix together the rolled oats, brown sugar, cinnamon, baking soda and sea salt.
- In a large bowl, whisk together the milk, applesauce, egg and vanilla.
- Prepare the crumble: in a medium bowl, combine the almond flour, brown sugar and cinnamon. Grate the butter overtop of the mixture and use a pastry cutter or fork to mix in the butter until small crumbles form (see note 2). Fold in the blanched sliced almonds.
- Add the dry ingredients to the wet ingredients in the large bowl and stir until well combined. Fold in the cranberries and apple, then transfer the mixture to the baking pan and top with the almond crumble.
- Bake for 35 minutes uncovered, or until the middle of the oatmeal has set (it shouldn't jiggle if you shake the pan and will resist if you lightly press with your finger). You will need to bake up to 10 minutes longer if cooking in a ceramic dish. Serve immediately, or allow to cool completely and store covered in the refrigerator. Consume within 4 days.
- The oatmeal will cook faster in the metal baking pan. So if a “pretty” presentation isn’t your goal, I suggest using a metal pan over a ceramic dish.
- I find grating the butter makes it easier to create crumbles. Be sure you’re starting with cold butter! If it’s too soft it won’t grate well.
- Don’t substitute steel cut oats or oat flakes for the rolled oats. The consistency will turn out too chewy.
- This recipe works equally well with both fresh and frozen cranberries.
- If you made this ahead of time, reheat in the oven covered with foil at 350 °F for 15-20 minutes or until warmed through. Serve with extra milk if you find it dries out a bit.
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