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    Oh My Veggies » Vegan Recipes » Vegan Breakfast Recipes

    Cranberry Orange Baked Oatmeal

    Published: Dec 7, 2016 · by Nicole · Updated: Nov 2, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Baked Oatmeal

    This healthy orange-infused baked oatmeal is studded with crunchy walnuts and bursting with juicy cranberries for the perfect wintery breakfast

    cranberry_orange_baked_oatmeal

    This recipe was contributed by Katie from Hey Nutrition Lady! way back in 2016. It has since been updated.

    The festive season is upon us and with it, a myriad of shared meals. We usually host a raucous holiday potluck for our 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. (In fact, I have an entire brunch cookbook!)

    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.

    More Tasty Recipes

    And if you love this cranberry baked oatmeal, be sure to check out these other delicious ideas:

    • 3-Ingredient Cranberry Brie Bites
    • 9 Ways to Use Leftover Cranberry Sauce
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    If you're here planning your holiday menu, don't miss our new Vegan Christmas and Vegan Thanksgiving cookbooks. They're packed with all my favorite holiday-worthy recipes for a plant-based feast.

    Cranberry Orange Baked Oatmeal

    Cranberry Orange Baked Oatmeal

    This healthy orange-infused baked oatmeal is studded with crunchy walnuts and bursting with juicy cranberries.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Course: Breakfast, Brunch
    Cuisine: American
    Diet: Vegetarian
    Keyword: baked oatmeal, baked oatmeal recipe, Cranberry Orange Baked Oatmeal, how to make oatmeal
    Servings: 6 servings
    Calories: 244kcal
    Author: Oh My Veggies

    Equipment

    • 9 inch square baking dish

    Ingredients

    • coconut oil for greasing the dish
    • 2 tablespoons ground flaxseed
    • 4 tablespoons warm water
    • 2 cups rolled oats
    • ½ cup walnut pieces
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • ½ tsp salt fine grain
    • 1 ½ cups unsweetened almond milk
    • zest and juice of one large naval orange about ½ cup orange juice
    • ⅓ cup maple syrup
    • 1 cup fresh or frozen cranberries
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    Calories: 244kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gSodium: 351mgPotassium: 216mgFiber: 5gSugar: 12gVitamin A: 13IUVitamin C: 2mgCalcium: 168mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Christmas Recipes, Holiday Recipes, Thanksgiving Recipes, Vegan Breakfast Recipes, Vegan Recipes, Vegetarian Breakfast Recipes, Vegetarian Recipes breakfast, cranberries, oatmeal, orange

    Reader Interactions

    Comments

    1. RHONDA @ CHANGE IN SECONDS says

      December 07, 2016 at 2:30 pm

      Oh my that looks amazing! Just shared on twitter.

      Reply
      • Katie Trant says

        December 08, 2016 at 10:04 am

        Thank you!

        Reply
    2. SkinnyMe says

      December 09, 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 says

        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
    3. Tara says

      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 says

        December 15, 2016 at 1:36 pm

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

        Reply
    4. Jess says

      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 says

        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
    5. [email protected] says

      December 14, 2016 at 4:29 am

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

      Reply
      • Katie Trant says

        December 15, 2016 at 1:38 pm

        The fried leftovers are sooooooo good!

        Reply
    6. Sarah Jean says

      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 says

        December 17, 2016 at 12:40 pm

        sorry for the typo 🙂 pre-assembled

        Reply
      • Sarah Jean says

        December 17, 2016 at 2:03 pm

        Assembled!

        Reply
      • Katie Trant says

        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
        • Jane says

          January 04, 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?
          thanks!

          Reply
    7. Sarah T says

      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 says

        December 22, 2016 at 2:08 pm

        The only difference is in the surface area... so if you baked in a 5x7 loaf pan you'd have less crispy top and more custardy inside, and if you baked in an 9x9 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
    8. Jill says

      March 11, 2017 at 2:59 pm

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

      Reply
    9. Jill says

      March 11, 2017 at 3:00 pm

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

      Reply
    10. Jodi Walzer says

      December 09, 2017 at 9:27 pm

      Could you use steel cut oats with this?
      Thanks!!

      Reply
      • Katie Trant says

        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
    11. June says

      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.

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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