Cinnamon Baked Oatmeal with Dried Apples and Cranberries


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Cinnamon Baked Oatmeal with Dried Apples and Cranberries recipe by Barefeet In The Kitchen

Baked Oatmeal is one of the simplest breakfasts I make and we all love it. I was inspired by this post, to try something new yesterday when I made it. I loved the new version every bit as much as the original.

It was full of spice and the fruit flavors were a great addition as well. While this was baking, I couldn’t help thinking that my house smelled just like the holidays.

I didn’t rehydrate the apples before combining all of the ingredients. In the end, they absorbed a good bit of the moisture. So, the result was very much like a warm granola with chewy apples and cranberries mixed into it.

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All of us really enjoyed the change and now I’m thinking of additional versions I’d like to try soon.

Updated to add: I’ve made this several times since posting this recipe and I now rehydrate the apples in boiling water before adding them to the mixture.

Just pour enough water over the apples to cover them, combine all other ingredients and then drain and add the apple slices. This gave them just the right amount of softness. The apples were still chewy, but they combined nicely with all of the other ingredients.

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Cinnamon Baked Oatmeal with Dried Apples and Cranberries


  • 3 cups old fashioned oatmeal
  • 1/2 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/4 cup light olive oil
  • 3 eggs
  • 1 1/2 cups milk
  • 1/2 cup dried cranberries
  • 1 cup dehydrated apple slices I've also made this many times using fresh apple slices.


  • Combine all ingredients and pour into a greased 9x13 pan. Cook at 350 degrees for 30-35 minutes. Serve warm.
  • Side note: When making Baked Oatmeal, I often mix the wet and dry ingredients separately the night before and then set the wet ingredients in the fridge until morning. When I wake up, I turn on the oven, mix everything together and bake it while I am getting ready. Yes, I even put it in the oven before it is preheated. I love the simplicity of this breakfast.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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