Name: Apple Cranberry Baked Oatmeal Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups unsweetened apple sauce; 2 large eggs; 1/4 cup brown sugar; 1/2 tsp vanilla extract; 1 cup milk; 2 cups old-fashioned rolled oats; 3/4 tsp baking powder; 1/2 tsp cinnamon; 1/2 tsp salt; 1 cup cranberries (fresh or frozen)

Jump to Recipe·5 from 7 reviews

If you’re craving a cozy, wholesome breakfast that feels like a warm hug, then you are going to fall head over heels for this Apple Cranberry Baked Oatmeal Recipe. It’s one of those recipes I turn to when I want something healthy but comforting, and oh boy, it never disappoints. The blend of tart cranberries with naturally sweet applesauce makes every bite sing with flavor—and without the fuss. Trust me, you’ll want to keep this one in your breakfast rotation!

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Why This Recipe Works

Simple Ingredients: Using pantry staples like rolled oats and cinnamon makes it easy to whip up anytime without a special trip to the store.
Natural Sweetness: Applesauce and fresh or frozen cranberries deliver sweetness and tartness without adding refined sugar overload.
Hands-Off Baking: You mix, bake, and forget—perfect for busy mornings or preparing ahead for the week.
Perfect Texture: Baking gives you a slightly crisp top with gooey, soft oatmeal underneath—a texture combo I always crave.

The image shows a white rectangular baking dish filled with a baked oatmeal and cherry dish. The oatmeal layer is golden brown with visible oat flakes spread evenly across the surface. Red cherry halves are scattered throughout, some partly hidden in the oatmeal while others sit on top. A wooden spoon lifts a portion from the bottom right side, revealing a moist, slightly textured inside with more cherries mixed in. The dish sits on a white marbled surface, with a partial view of a small bowl of raw oats nearby and a glass of milk at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

I love how the ingredients in this Apple Cranberry Baked Oatmeal Recipe come together to create a perfect balance between flavor, texture, and nutrition. Plus, you probably already have most of them at home. Let me break down the key players for you.

Unsweetened Applesauce: Acts as a natural sweetener and keeps the baked oatmeal moist without excess oil or sugar.
Eggs: Provide structure so the oats don’t turn into mush but still keep the bake tender.
Brown Sugar: Adds a mild, caramel-like sweetness that deepens the flavor without overpowering.
Vanilla Extract: A little splash creates warmth and rounds out the spices beautifully.
Cinnamon: The classic spice pairing with apple—gives it that comforting fall vibe anytime.
Salt: Enhances all the flavors and balances sweetness.
Baking Powder: Adds some lift so the oatmeal isn’t dense or heavy.
Milk: Hydrates the oats and brings creaminess—I usually prefer whole milk but any milk works!
Cranberries (fresh or frozen): Tart bursts of flavor that contrast beautifully with the mellow apple notes.
Old-Fashioned Rolled Oats: The base—stay away from instant oats here, as rolled oats hold up best and give delightful bite.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Apple Cranberry Baked Oatmeal Recipe is like a blank canvas—you can easily nudge it toward your flavor favorites or dietary needs. I love customizing it depending on the season or how much time I have.

Add Nuts or Seeds: I often toss in chopped walnuts or pumpkin seeds just before baking for extra crunch and nutrition. It gives the baked oatmeal a fantastic texture contrast.
Swap Milk: If you’re dairy-free, almond or oat milk works beautifully to keep it creamy but plant-based.
Sweetener Adjustments: I sometimes reduce the brown sugar or substitute with maple syrup for a different kind of sweetness—you can dial it up or down.
Fruit Variations: Try swapping cranberries with chopped apples, blueberries, or even pears for a twist. I especially love it with fresh apple chunks for an ultra-apple-y bake.

Step-by-Step: How I Make Apple Cranberry Baked Oatmeal Recipe

Step 1: Whisk Together the Wet Ingredients

Start by preheating your oven to 375°F. Grab a large bowl and add the unsweetened applesauce, eggs, brown sugar, vanilla extract, cinnamon, salt, and baking powder. I like to whisk this mixture until it’s silky smooth—that way, the brown sugar dissolves nicely and the eggs break down evenly. This little step helps ensure your baked oatmeal rises and comes out perfectly uniform in texture.

Step 2: Stir in Milk, Cranberries, and Rolled Oats

Next, pour in the milk and whisk again. Then slice the cranberries in half—no need to thaw if they’re frozen, which is a huge time-saver—and fold them into the wet ingredients along with the rolled oats. Stir until everything is well combined, making sure every oat gets coated and you see those gorgeous red pops of cranberry scattered throughout.

Step 3: Bake the Oatmeal

Transfer the mixture to a greased 2-quart casserole dish and smooth it out evenly. Pop it into your preheated oven and bake for about 45 minutes. This is the perfect “hands-off” cooking time to get a gently browned top with a soft, creamy middle. You’ll know it’s done when the surface turns golden and the center isn’t sticky—just like that comforting baked oatmeal you find in cozy cafés.

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Pro Tips for Making Apple Cranberry Baked Oatmeal Recipe

Use Old-Fashioned Oats: I’ve tried this with quick oats, and it turns mushy—stick with rolled oats for that perfect chewy texture.
Don’t Overmix: Stir just until ingredients come together—overmixing can make the final bake dense.
Cranberries Prep: Halving the cranberries releases more flavor throughout the dish and prevents overly tart bites.
Check Doneness Early: Start checking around 40 minutes—ovens vary, and you don’t want the top to get too dark or dry out.

How to Serve Apple Cranberry Baked Oatmeal Recipe

A white bowl is filled with crumbly, light brown granola mixed with bright red dried cherries scattered evenly throughout. Milk is being poured from a clear glass bottle into the bowl, soaking the granola. The bowl sits on a soft white cloth on a white marbled surface, next to a shiny gold spoon. Some loose oats are spread around the bowl on the surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this, I like to add a dollop of Greek yogurt or a splash of warm milk on top—it adds creaminess that complements the tart cranberries and soft applesauce. A sprinkle of extra cinnamon or some chopped toasted almonds on top ups the cozy factor and makes it feel a little special.

Side Dishes

For a fuller breakfast, I’ll pair this baked oatmeal with fresh fruit or a handful of nut butter on the side. It’s also lovely alongside scrambled eggs if you want some protein. In winter, a hot cup of chai or coffee is my go-to pairing for that warming morning vibe.

Creative Ways to Present

For special occasions like Sunday brunch, I’ve baked this in mini ramekins so everyone gets their own individual portion. Garnished with edible flowers or fresh cranberries, it instantly looks fancy but is still easy to prep ahead. Another fun idea is layering warmed baked oatmeal with yogurt and granola parfait-style for a pretty breakfast treat.

Make Ahead and Storage

Storing Leftovers

After baking, I let the oatmeal cool completely, then cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. It keeps well in the fridge for up to 4 days, making it a lifesaver for busy mornings when you need breakfast ready to go.

Freezing

If I want to make a big batch, I cut the baked oatmeal into squares and freeze them individually wrapped. This Apple Cranberry Baked Oatmeal Recipe freezes really well, and I usually pop a piece straight from the freezer into the toaster oven for a quick warm breakfast later in the week.

Reheating

When reheating, I prefer the oven or toaster oven to keep the edges crisp. If you’re in a hurry, the microwave works too—just cover loosely and heat in 30-second increments to avoid drying out. Adding a splash of milk helps bring back that soft, luscious texture.

FAQs

Can I use steel-cut oats instead of rolled oats in this Apple Cranberry Baked Oatmeal Recipe?

Steel-cut oats require much longer cooking times and won’t soften properly in this baked oatmeal recipe, which calls for the tender texture of rolled oats. For best results, stick with old-fashioned rolled oats to get that perfect chewy, yet soft consistency.
Is it okay to substitute fresh cranberries with dried cranberries?

You can substitute dried cranberries, but keep in mind they are sweeter and less tart. You might want to reduce the brown sugar a little to balance the sweetness. Also, dried cranberries won’t provide the same juicy bursts of flavor as fresh or frozen ones.
Can I make this Apple Cranberry Baked Oatmeal Recipe vegan?

Absolutely! Swap the eggs for flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use your favorite plant-based milk like almond or oat milk. The applesauce helps keep things moist and the texture still comes out great.
How do I know when the baked oatmeal is done?

Look for a lightly golden top and make sure the center isn’t sticky or wet. A toothpick inserted into the center should come out mostly clean with just a few moist crumbs. It should feel set but still soft to the touch.

Final Thoughts

This Apple Cranberry Baked Oatmeal Recipe holds a special spot in my kitchen because it’s comfort food that’s simple, wholesome, and genuinely delicious. It’s the kind of recipe that makes mornings feel easier and mornings that feel brighter make your whole day better, you know? I hope once you try it, you’ll find it as comforting and versatile as I do—and trust me, it’s a keeper you’ll come back to again and again.