Banana Bread
High Fiber Apple Cranberry Baked Oats
This cranberry-apple baked oatmeal is the perfect fall breakfast to cozy up to. Combining the comforting warmth of baked oats with the seasonal sweetness of apples and the tartness of cranberries, this dish is a delicious and nourishing way to start the day. 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. If you prefer something a little more tart, swap one out for a Granny Smith.
Ingredients:
- 2 large fuji or honeycrisp apples
- 2½ cups old-fashioned rolled oats
- 1½ cups whole milk
- 2 large eggs, lightly beaten
- ⅓ cup packed light brown sugar
- 1 tablespoon plus 2 teaspoons grated orange zest
- 3 tablespoons orange juice
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 cups frozen cranberries
Directions:
- Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
- Using the large holes of a box grater, grate 1 apple to yield about ¾ cup packed. Set aside. Cut the remaining apple into ½-inch cubes to yield about 1 cup.
- Combine 2½ cups oats, 1½ cups milk, 2 eggs, ⅓ cup brown sugar, 1 tablespoon plus 2 teaspoons orange zest, 3 tablespoons orange juice, 1 tablespoon vanilla, 1 teaspoon baking powder, ¾ teaspoon cinnamon, ¼ teaspoon nutmeg and ¼ teaspoon salt in a large bowl; stir until thoroughly combined. Fold in 2 cups cranberries and the grated apple. 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. Slice and serve warm or at room temperature.