This cranberry-apple baked oatmeal is the perfect fall breakfast to cozy up to.
Oats and apples are packed with fiber, promoting a healthy gut and keeping you fuller longer.
We like naturally sweet, firm apples like Honeycrisp and Fuji.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
If you prefer something a little more tart, swap one out for a Granny Smith.
Keep reading for expert tips on which apples work the best in this recipe and more.
Lightly coat a 7-by-11-inch baking dish with cooking spray.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Using the large holes of a box grater, grate 1 apple to yield about 34 cup packed.
Cut the remaining apple into 12-inch cubes to yield about 1 cup.
Fold in 2 cups cranberries and the grated apple.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Transfer to the prepared baking dish and sprinkle with the chopped apple.
Bake until golden brown and set, 40 to 45 minutes.
Let cool for 15 minutes.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Slice and serve warm or at room temperature.
If youd like to store them for longer, they can be frozen for up to 3 months.
We highly recommend using old-fashioned rolled oats because they absorb moisture well and result in a firmer consistency.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
This makes them ideal for recipes like this one, where youll slice the baked oats into individual portions.
Rolled oats are also a great choice for cookies and muffins.
This recipe is delicious served warm or cold.
To add moisture, it’s possible for you to add a little milk or a plant-based alternative.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
