Description
These baked oats are packed with fiber from rolled oats, apples, and cranberries, making them a wholesome breakfast option. With the bright flavor of orange zest and a touch of cinnamon and nutmeg, this dish is the perfect balance of sweet and tart.
Ingredients
Units
Scale
- 2 large Fuji or Honeycrisp apples
- 2 1/2 cups old-fashioned rolled oats
- 1 1/2 cups whole milk
- 2 large eggs, lightly beaten
- 1/3 cup packed light brown sugar
- 1 tablespoon plus 2 teaspoons grated orange zest
- 3 tablespoons orange juice
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups frozen cranberries
Instructions
- Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
- Grate 1 apple using the large holes of a box grater to yield about ¾ cup packed. Set aside. Cut the remaining apple into ½-inch cubes to yield about 1 cup.
- In a large bowl, combine oats, milk, eggs, brown sugar, orange zest, orange juice, vanilla extract, baking powder, cinnamon, nutmeg, and salt. Stir until thoroughly combined.
- Fold in cranberries and grated apple.
- Transfer the mixture to the prepared baking dish and top with chopped apple.
- Bake for 40 to 45 minutes until golden brown and set. Let cool for 15 minutes before slicing.
- Serve warm or at room temperature.
Notes
- This dish can be served with a dollop of yogurt or a drizzle of honey for extra sweetness.
- Use a non-dairy milk alternative if preferred for a vegan option.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 14g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 45mg