Cranberry Baked Oatmeal Recipe for Brunch

Cranberry Baked Oatmeal is a festive, nourishing breakfast that’s perfect for the holiday season. Tart fresh cranberries sit atop sweet baked oats spiced with cinnamon, clove and vanilla. This easy recipe makes multiple servings, stores well for busy mornings, and works as a healthy snack or breakfast you can enjoy throughout the week.

What is baked oatmeal? What does this one taste like?

Baked oatmeal delivers the comforting warmth of traditional oatmeal but in a convenient casserole-style format that serves several people at once. Instead of stirring individual bowls each morning, you bake a single dish and reheat portions as needed. This cranberry version combines naturally sweet baked oats with a bright, tangy cranberry compote on top. The contrast between the jammy cranberries and the subtly spiced oats creates a balanced sweet-and-tart flavor. I like to serve a slice with plain nonfat Greek yogurt for extra creaminess and protein.

What you’ll need to make this cranberry baked oatmeal

• Bananas (ripe)
• Unsweetened applesauce
• Sugar or preferred sweetener
• Cinnamon
• Cloves
• Kosher salt
• Baking powder
• Old fashioned oats
• Unsweetened almond, cashew, or skim milk
• Fresh cranberries
• Vanilla extract
• Cornstarch
• Water
• Pecans (optional)

Substitution suggestions:

• If you can’t use bananas, replace them with about 1 cup unsweetened applesauce (equivalent to two bananas).
• For a lower-sugar version, use a sugar substitute you prefer; note texture and sweetness may change slightly.
• Omit nuts for a nut-free version or swap pecans for walnuts or almonds.

How to make cranberry baked oatmeal

Making the cranberry topping

Place fresh cranberries in a small saucepan with sugar, vanilla extract and cinnamon. In a separate small cup, mix the cornstarch with about 1 tablespoon of water to form a smooth slurry. Add the slurry to the cranberries and cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens to a compote-like consistency, about 8–12 minutes. The compote should be thick and jammy rather than watery. Remove from the heat and allow the topping to cool while you prepare the oats.

Making the baked oats

Preheat the oven to 375°F (190°C). Grease a baking or casserole dish with nonstick spray. In a mixing bowl, mash the ripe bananas with a fork and stir in the applesauce. Add baking powder, kosher salt, cinnamon, cloves, vanilla extract and the sweetener (maple syrup or sugar) and mix until combined. Whisk in the milk, then fold in the oats until evenly moistened. Pour the oat mixture into the prepared dish and spread it evenly. Spoon the cooled cranberry compote over the top in a thin layer and scatter pecans if using. Bake for 35–40 minutes, until the center is set and the top is lightly golden. Let the bake rest about 10 minutes before slicing so it firms up for cleaner portions.

You might also enjoy other fruit baked oatmeal variations such as blueberry, dark chocolate cherry, tropical coconut, or raspberry white chocolate baked oatmeal.