Cranberry Baked Oatmeal

This one-bowl make-ahead breakfast recipe has a hint of fall in every bite as you taste a burst of dried cranberries and a hint of orange weaved throughout. You can make this recipe in advance and freeze it in individual portions as well. I suggest pairing it with a generous dollop of Greek yogurt for an extra boost of protein in the morning.

Total Time

30min

5.0

2 Ratings

Author: Chelsey Amer

Servings:

Ingredients

•

2 cups

Old Fashioned Rolled Oats

•

4 Tbsp

Chia Seeds

•

1 Tbsp

Pumpkin Pie Spice

•

1/2 tsp

Salt

•

3/4 cup

Milk

or Plant-Based Alternative

•

Medium Orange , juiced, zested

•

Farmhouse Eggs® Large Brown Eggs

•

2 Tbsp

Maple Syrup

(optional)

•

1/2 cup

Dried Cranberries

•

as needed

Nonstick Cooking Spray

•

to taste

Plain Greek Yogurt

or Vanilla Greek Yogurt

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C). Spray an 8 x 8-inch baking dish or 9-inch pie dish with Nonstick Cooking Spray (as needed) . Set aside.

In a large bowl, mix together the Old Fashioned Rolled Oats (2 cups) , Chia Seeds (4 Tbsp) , Pumpkin Pie Spice (1 Tbsp) , Salt (1/2 tsp) , Milk (3/4 cup) , the juice and zest from the Orange (1) , Farmhouse Eggs® Large Brown Eggs (3) , Maple Syrup (2 Tbsp) , and Dried Cranberries (1/2 cup) until combined.

Pour into the prepared baking dish. Bake for 25 minutes, or until the top and edges are golden brown.

Let the baked oatmeal cool completely before cutting into individual servings. Serve with a dollop of Plain Greek Yogurt (to taste) on top.

Nutrition Per Serving

CALORIES

404

FAT

11.4 g

PROTEIN

14.9 g

CARBS

63.4 g