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 With Cranberries and Almonds
Photo: Con Poulos
Hands On Time:
10 mins
Total Time:
50 mins
4 serves


  • ¼ cup unsalted butter, melted and slightly cooled, plus more for the pan

  • 2 cups old-fashioned rolled oats

  • ¾ cup almonds, toasted and chopped

  • cup dried cranberries

  • 1 teaspoon ground cinnamon

  • Fine salt

  • 1 ¾ cups whole milk

  • 2 large eggs, beaten

  • cup pure maple syrup

  • 2 teaspoons pure vanilla extract

  • Heavy cream or milk, for serving (optional)


  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.

Chef's Notes

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.

Nutrition Facts (per serving)

610 Calories
34g Fat
65g Carbs
17g Protein
Nutrition Facts
Calories 610
% Daily Value *
Total Fat 34g 44%
Saturated Fat 12g 60%
Cholesterol 135mg 45%
Sodium 380mg 17%
Total Carbohydrate 65g 24%
Total Sugars 30g
Protein 17g
Calcium 244mg 19%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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