Baked Cranberry Oatmeal
Serve with a splash of milk, either coconut or dairy. *To make this oatmeal completely gluten-free, substitute white or brown rice flour for the all-purpose in the crumble, and to make it dairy-free, substitute coconut oil for the butter. If you want to substitute regular milk for the almond milk, use 1½ cups whole milk and 1½ cups of water.
Serves: 8 to 12
  • 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
  1. 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.
  2. 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.
Recipe by Three Many Cooks at