I’ve recently had a lot of fun discovering new ways to use fresh cranberries. In the past, I have simply bought them for our traditional cranberry sauce and left it at that. This year, I already have plans to use them in numerous ways over the next few months. I can hardly wait!
If you haven’t bought fresh cranberries before, it couldn’t be simpler. They stay fresh in the refrigerator for weeks and for at least 6 months or more in the freezer. (I’ve been known to keep them for a year or two in the freezer without any problems!) I just buy them when they go on sale and hang onto them until I’m ready to use them.
This oatmeal was a great combination of mostly sweet oatmeal with a bit of tart from the cranberries. The kids loved it even more than I did. If you like cranberries, you will probably love this combination!
- 1 cup fresh or frozen cranberries
- 3 cups old fashioned rolled oats
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 cup melted butter
- 3 eggs
- 1 1/2 cups milk
- Optional: 2-3 teaspoons cream or half and half for drizzling over the individual servings as desired
- Place the cranberries and the dry ingredients in a large bowl and toss to combine. Pour the melted butter over the dry ingredients and stir lightly to coat. Add the eggs and the milk and stir once more.
- Grease a 7x10 pan (or 9x13 if you want to double the recipe). Pour the oatmeal mixture into the pan and cover with lid or foil. Place in the refrigerator overnight.
- In the morning, uncover the pan, stir and place in a cold oven. Bake at 350 for 40-45 minutes or until set in the center. Let cool 5-10 minutes before serving.
- You can serve this sliced or scooped into bowls. I like mine broken up like warm granola in a bowl and my kids prefer to eat theirs like a slice of cake. Enjoy!