Baked Oatmeal With Cranberries and Almonds

Like a casserole-cookie hybrid (and healthier than leftover pie), this make-ahead whole-grain dish will toatally feed a crowd.

baked-oatmeal-cranberries-almonds
Photo by Con Poulos
Baked Oatmeal With Cranberries and Almonds 4.0 19 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 610 calories
    • Fat 34 g
    • Sat Fat 12 g
    • Cholesterol 135 mg
    • Sodium 380 mg
    • Protein 17 g
    • Carbohydrate 65 g
    • Sugar 30 g
    • Fiber 8 g
    • Iron 3 mg
    • Calcium 244 mg
Like a casserole-cookie hybrid (and healthier than leftover pie), this make-ahead whole-grain dish will toatally feed a crowd.

Ingredients

  1. Check ¼ cup unsalted butter, melted and slightly cooled, plus more for the pan
  2. Check 2 cups old-fashioned rolled oats
  3. Check ¾ cup almonds, toasted and chopped
  4. Check cup dried cranberries
  5. Check 1 teaspoon ground cinnamon
  6. Check Fine salt
  7. Check cups whole milk
  8. Check 2 large eggs, beaten
  9. Check cup pure maple syrup
  10. Check 2 teaspoons pure vanilla extract
  11. Check Heavy cream or milk, for serving (optional)

Directions

  1. Heat oven to 350° F.
  2. Butter a 2-quart baking dish.
  3. Combine the oats, almonds, cranberries, cinnamon, 
 and ½ teaspoon salt in a large bowl. Stir in the 
 melted butter, milk, eggs, maple syrup, and vanilla. 
 Mix well and spread evenly in the prepared dish.
  4. Bake until golden and the center is firm, 35 to 45 minutes. Serve warm, drizzled with cream or milk, 
 if desired. Leftovers will keep refrigerated up to 1 day.


Tip: Toast raw almonds 
in a 350° F oven on a rimmed baking sheet 
until fragrant and golden 
brown, 8 to 10 minutes. 
Let cool before chopping.