Last summer I hosted a big intergenerational brunch for family. Tired of strata (and with a niece trying to avoid gluten and dairy), I decided to try something different. What came of that challenge was Baked Blueberry Oatmeal with Streusel Topping. I knew it was a success when we all kept spooning a little more into our bowls until the pan was scraped clean.
Oatmeal is good any time of year, but fall and winter is its season. And as much as I liked the oatmeal with blueberries, I couldn’t wait to try it with cranberries.
So here it is again—Baked Cranberry Oatmeal, which will be a regular for us this winter. Come spring I’m betting I’ll try it with strawberries.
- 3 cups old-fashioned oatmeal
- 1½ cups brown sugar, divided
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon finely grated orange zest (zest of about 1 orange)
- 2 teaspoons cinnamon, divided
- 3 cups almond milk*
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 cups fresh cranberries, divided
- ¾ cup all-purpose flour*
- 6 tablespoons butter, melted but not hot*
- ½ cup coarsely chopped walnuts
- Adjust oven rack to center position and heat oven to 375 degrees. Mix oatmeal, 1 cup brown sugar, baking powder, salt, orange zest and 1½ teaspoons cinnamon in a medium bowl. In a separate bowl whisk milk, vanilla, and eggs. Stir milk mixture, then 1 cup of cranberries into oatmeal mixture; turn into a 13- by 9-inch pan; Bake until oatmeal is just starting to set, about 20 minutes.
- Meanwhile, mix flour, butter, walnuts, and remaining brown sugar and cinnamon in a small bowl. Crumble mixture over just set oatmeal, scatter remaining cranberries, and continue to bake until oatmeal is just set and crumble is golden brown, about 20 minutes longer. Serve warm.