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Breakfast/ Holiday Recipes/ Recipes/ Vegan Recipes/ Vegetarian Recipes

Cranberry Orange Baked Oatmeal

Cranberry Orange Baked Oatmeal


The festive season is upon us and with it, a myriad of shared meals. We usually host a raucous holiday potluck for our fellow expat friends, but since several of us have had babies recently, we’ve switching things up and doing a holiday brunch this year.

If I’m hosting brunch, I like to make things that come together with minimal fuss and are more or less hands off. As much as I love making pancakes for a crowd, it generally means being chained to the stove and not really getting to socialize much. Might I suggest a baked oatmeal instead?

Cranberry Orange Baked Oatmeal

If you haven’t tried baked oatmeal before, it is amazing. Crispy on top, custardy in the middle, and studded with nuts and fruit, it’s the ultimate comforting yet still healthy breakfast offering. This version is completely vegan, made with flax eggs and almond milk, and is packed with heart-healthy oats and walnuts. It’s definitely on the lighter side, but still feels stick-to-yer-ribs indulgent. And it feeds a crowd with minimal effort.

Got leftover baked oatmeal? Try cutting it into slices and pan-frying in a bit of coconut oil, then serving with a bit of maple syrup drizzled over the top. It doesn’t get much better than that.

Cranberry Orange Baked Oatmeal

Cranberry Orange Baked Oatmeal

This healthy orange-infused baked oatmeal is studded with crunchy walnuts and bursting with juicy cranberries.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6


  • coconut oil for greasing the dish
  • 2 tablespoons ground flaxseed
  • 4 tablespoons warm water
  • 2 cups rolled oats
  • 1/2 cup walnut pieces
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 tsp fine-grain salt
  • 1 1/2 cups unsweetened almond milk
  • zest and juice of one large naval orange about 1/2 cup orange juice
  • 1/3 cup maple syrup
  • 1 cup fresh or frozen cranberries


  • Preheat your oven to 375°F, grease a 9 x 9 inch square or 5 x 8 inch rectangular casserole dish with a bit of coconut oil.
  • Combine the flax seeds and warm water in a small bowl, and set aside.
  • In a large bowl, combine the oats, walnut pieces, cinnamon, baking powder, and salt. Stir to combine.
  • In a medium bowl, combine the almond milk, orange zest and juice, and maple syrup. Add the flaxseed mixture, and stir to combine.
  • Scatter a handful of cranberries over the bottom of your casserole dish, followed by about half of the oat mixture. Add the remaining cranberries, and finish with the remaining oat mixture.
  • Pour the wet mixture over the oats, and give the casserole dish a little shake to ensure it has reached all of the nooks and crannies in there.
  • Bake for 35 - 45 minutes, until the top is puffed and golden.
  • Let rest for about 10 minutes before serving.
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  • Reply
    December 7, 2016 at 2:30 pm

    Oh my that looks amazing! Just shared on twitter.

  • Reply
    December 9, 2016 at 10:27 am

    This looks delicious! Can it be cut into bars, or is it better served with a spoon/fork?

    • Reply
      Katie Trant
      December 11, 2016 at 8:56 am

      Fresh out of the oven it’s best served with a spoon, but leftovers will firm up and can be sliced – but I’d still eat the slices with a spoon or fork.

  • Reply
    December 13, 2016 at 6:06 pm

    This looks so good! I sadly can’t eat flax but do eat eggs — could you suggest how many regular eggs to use instead of the flax eggs? Thanks!

    • Reply
      Katie Trant
      December 15, 2016 at 1:36 pm

      If using regular eggs you’d want to use two large eggs.

  • Reply
    December 13, 2016 at 10:01 pm

    This looks lovely! I keep chickens so really need to use up eggs all the time. How many actual eggs do you use in place of the flax? I’d use cows milk too and assume that would just be the same quantity?

    Also I’d love to make this for my 1yo- would it work with the walnuts ground up or would it be better to skip them?

    Thanks 🙂

    • Reply
      Katie Trant
      December 15, 2016 at 1:38 pm

      Two large eggs would replace the flax eggs in this recipe, and yes, the same quantity of cow’s milk would do just fine. I think either ground walnuts or skipping them would work fine – depends if you want the flavour and omega-3’s from the walnuts or not. But you won’t lose anything recipe wise from leaving them out.

  • Reply
    [email protected]
    December 14, 2016 at 4:29 am

    It looks and sounds fantastic, Katie. I like the sound of those fried leftovers 😉

    • Reply
      Katie Trant
      December 15, 2016 at 1:38 pm

      The fried leftovers are sooooooo good!

  • Reply
    Sarah Jean
    December 17, 2016 at 12:39 pm

    hi Katie this recipe looks wonderful! I’d like to make it Christmas morning, do you think it would be ok pre-ensembled the night before?

    • Reply
      Sarah Jean
      December 17, 2016 at 12:40 pm

      sorry for the typo 🙂 pre-assembled

    • Reply
      Sarah Jean
      December 17, 2016 at 2:03 pm


    • Reply
      Katie Trant
      December 17, 2016 at 2:14 pm

      I like ensembled! I think that you could put together the dry mix and the wet mix separately, the night before, and then combine then combine them in the morning. If you put the whole thing together the night before the oats would absorb too much of the moisture and become more like an overnight oats texture, which I don’t think would bake as well.

      • Reply
        January 4, 2017 at 8:36 am

        Love it! Made it twice recently. First per recipe which was perfect, then made again last evening while preparing supper– the whole thing sat combined for about 30 min while I waited for the oven to empty. I am having it re-heated this morning and yes, the texture is drier and more like an overnight oats texture. It’s still good, but I prefer the more custardy version better.
        Do you have a breakdown of nutritional info?

  • Reply
    Sarah T
    December 21, 2016 at 1:57 pm

    This looks lovely and will definitely be a part of our holiday eating. We will be five adults (two couples staying at Dad’s house!) and somehow breakfast can get to be a production. Too much activity before coffee!
    One question, though – your two pan recommendations result in very different sizes! (81 sq inches vs 40 sq inches). Which would be better, do you think?
    Thank you!

    • Reply
      Katie Trant
      December 22, 2016 at 2:08 pm

      The only difference is in the surface area… so if you baked in a 5×7 loaf pan you’d have less crispy top and more custardy inside, and if you baked in an 9×9 square pan you’d have more crispy top. Does that make sense? I went for the loaf pan because I think it’s prettier, but I think either option is perfectly fine! You have to bake the loaf a little bit longer because it’s deeper, so keep that in mind, but we’re only talking about a few minutes.

  • Reply
    March 11, 2017 at 2:59 pm

    JUSt made this and it’s delicious!
    Is there a calorie count per serving?
    Thank you!

  • Reply
    March 11, 2017 at 3:00 pm

    Hi made it and it’s great?
    Is there a calorie breakdown available per serving?

  • Reply
    Jodi Walzer
    December 9, 2017 at 9:27 pm

    Could you use steel cut oats with this?

    • Reply
      Katie Trant
      December 10, 2017 at 1:42 pm

      Hey Jodi! To be honest, I’m not sure. I think if you used the steel cut oats you’d either have to use extra liquid or soak the oatmeal overnight so they’re not too hard. If you do try it, please let us know what you did and how it turns out!

  • Reply
    November 29, 2020 at 10:04 am

    5 stars
    I’ve already made this a few times and am baking it in the oven right now for breakfast. Today I’m using oat milk instead of almond milk. And halfway through baking, I sprinkled more cinnamon on top because you can never get enough cinnamon. I get so bored with a plain bowl of oatmeal, so this is a real treat, and with the added flaxseed, walnuts, and cranberries, it couldn’t be any more nutritious! Thanks for the great plant-based breakfast.
    I’d love to see if anyone has variations of this recipe. Thanks for posting.

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