Overnight Baked Oatmeal with Fresh Cranberries

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Overnight Baked Oatmeal with Fresh Cranberries recipe by Barefeet In The Kitchen

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!

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Overnight Baked Oatmeal with Fresh Cranberries recipe by Barefeet In The Kitchen
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Overnight Baked Oatmeal with Fresh Cranberries

5 from 3 votes
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 5 servings


  • 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!


Calories: 437kcal · Carbohydrates: 60g · Protein: 12g · Fat: 17g · Saturated Fat: 9g · Cholesterol: 130mg · Sodium: 620mg · Potassium: 488mg · Fiber: 6g · Sugar: 25g · Vitamin A: 557IU · Vitamin C: 3mg · Calcium: 199mg · Iron: 3mg
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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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  1. Francesca says

    I make oatmeal every morning for breakfast but it's a nuisance because it takes time. This is great idea, I never knew it could be done overnight. It's also tastier than the one I make, my daughter was bored with my plain oatmeal.

  2. My Journey With Candida says

    This would work out great for me. I eat oatmeal almost every morning in the winter. I could put it in when I got up and it would be finished by the time I get the things done I do every morning. I love the addition of cranberries.

  3. Jenn says

    Ooooh… I love a good oatmeal this time of year. And I bet having the fresh cranberries in there just gave it such a wonderful little texture and flavor!

  4. E. B. Friday says

    Recipe looks tasty! Quick question — there's a small typo in the recipe, and I just want to make sure it's correct not to preheat the oven:

    "In the morning, uncover the pan, stir to place in a cold oven. Bake at 350 for 40-45 minutes or until set in the center."

  5. Beth says

    I have made this recipe many times, it is delicious. I was wondering if you had ever tried to make muffins using the recipe. I want to take glutin free oatmeal muffins to an event.

    Thanks5 stars