Cranberry Apple Baked Oatmeal with Almond Crumble Topping

Cranberry Apple Baked Oatmeal in a white bowl garnished with sliced apple, cranberries and a mint leaf

Cranberry Apple Baked Oatmeal with Almond Crumble Topping

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!

Prep Time15

Cook Time35

Total Time50

Course: Breakfast

Cuisine: American

Keyword: almond crumble topping, Christmas Baked Oatmeal, Cranberry Apple Baked Oatmeal

Servings:

Calories: 408kcal

Author: Laura Lawless, BASc

Equipment

2.5 qt Casserole
Mixing Bowls
Dry Measure Cups
Measuring Spoons

Ingredients

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

Optional garnishes

fresh cranberries + mint leaf
apple slices

Instructions

Preheat oven to 350 °F. Grease an 8x8-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.

Notes

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.

Nutrition