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!
Overnight Baked Oatmeal with Fresh Cranberries
- 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!
25 Comments Leave a comment or review
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.
This is a very new way of having oatmeal to me… definetly interesting…
Sue/the view from great island says
Our oatmeal is still sitting unopened on our counter because I never feel like making it in the morning. I love this idea, I think I may finally get us back to eating oatmeal, thanks! I bet it makes the kitchen smell great, too.
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.
This is an inspiring way to have oatmeal – it certainly beats the paste I usually eat and I love that you used fresh cranberries 🙂
Lynne @ 365 Days of Baking says
Love it! Great idea with the cranberries. They're not used enough this time of year and those poor things are underrated. You definitely did them justice, Mary!
What a beautiful variation on oatmeal! I love the idea of keeping it overnight and baking it the next morning.
Hmmm… looks so amazing but cranberries are hard to come by in Australia. How do you think this would go with blueberries or raspberries?
[email protected] says
Gonna give this a try in the morning. Wondering if the soaking overnight will lessen the "weirdness" of the gluten free oat. I'll let ya know now it goes. Have a good Sunday!
Anne @ Quick and Easy Cheap and Healthy says
Yum! I love baked oatmeal, and I have some fresh cranberries that need to be eaten up. I was wondering what to do with them, and this is perfect! Thanks!
Words Of Deliciousness says
It sounds like a great way to start your morning. Looks very yummy!
I love baked oatmeal…I will not even eat it the regular way anymore.
due bionde in cucina says
Hello Mary, I love cranberries but in Italy are not tasty.
Have a nice day.
Nami | Just One Cookbook says
Hi Mary! It's wonderful that you already expand your comfort zone to cook more cranberry dishes this year. I'm still stuck at the same place so you inspired me. My kids and I would love a bowl of this!
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!
Fresh cranberries are always a welcome addition to any dish and your oatmeal look delicious. Once in a while we'll use the slowcooker to make overnight oatmeal.
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."
That is correct. Just place the cold pan in the oven and it will warm as the oven heats. Enjoy!
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.
can you substitute oil for butter to make it healthier?
Mary Younkin says
Yes, you can use oil instead of the butter in this recipe, Cathy.
Is it necessary to stir just before cooking it as the mixture seems well set after sitting over night