It’s almost tough to believe how close we are to the holiday season. In just a couple of weeks, we’ll be traveling, receiving guests, giving thanks, decorating, shopping up a storm, and making memories. We’ll also be spending plenty of time cooking, baking, and eating. With so many hectic days and holiday treats out there, we all need to have a few simple, healthy recipes up our sleeves.
This baked oatmeal, an adaptation of one I’ve made time and time again, is packed with the warm and comforting holiday flavors we’ve all come to know. Apples and a familiar blend of spices provide instant comfort, while cranberries and orange brighten the whole dish up, both visually and in taste. If you’ve got a house full of guests coming, this is the perfect breakfast to fill their bellies and keep them warm and energized all morning long. It takes less than ten minutes to put all the ingredients together and the baking time is just right for enjoying a cup of coffee and some time to visit.
Make your holiday guests feel extra special with this comforting baked oatmeal packed with cranberries, apples, spices, and a hint of orange.
Holiday Baked Oatmeal with Cranberries, Apples, and Orange
adapted from this recipe
originally from Heidi Swanson, Super Natural Every Day
1 1/4 c. old-fashioned rolled oats
1/2 c. chopped toasted hazelnuts or walnuts, divided
1/2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 c. maple syrup
2 oranges, zested and juiced (should yield about 1/4 c. juice)
1 1/4 c. milk or almond milk
1 large egg, lightly beaten
2 TBSP unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
1 large crisp apple, peeled, cored, and chopped into 3/4-in. pieces
1 c. fresh cranberries, 3/4 c. left whole and 1/4 c. halved
1. Preheat the oven to 375° F. Lightly grease a 2-qt. casserole or baking dish.
2. In a medium bowl, stir together the oats, half the nuts, baking powder, cinnamon, ginger, cloves, and salt. (This mixture can be done the night before to expedite morning prep time.)
3. In a liquid measuring cupe, combine maple syrup, orange zest and juice, milk, egg, butter, and vanilla.
4. Spread the chopped apple pieces in a single layer on the bottom of the casserole or baking dish then top with half the the whole cranberries. Sprinkle the dry mixture over the fruit in an even layer. Pour the liquid mixture over the oats. Sprinkle the remaining nuts and cranberries over the top.
5. Bake, uncovered, 35-40 minutes, until the top is browned and the oat have set. Place on a wire rack and let cool 5-10 minutes before serving.
Yield: 4-6 servings