You only need about 10 minutes of prep to pull together this Cranberry Baked Oatmeal for a delicious and healthy make ahead breakfast casserole!
Preheat oven to 375°F (190°C).
Combine oats, pecans, baking powder, cinnamon, nutmeg, ginger, and salt in a large bowl.
Combine syrup, milk, applesauce and egg in a separate bowl.
Add wet ingredients to dry ingredients; stir until combined. Fold in cranberries.
Pour oat mixture into an 8-inch square baking dish that has been coated with cooking spray.
Bake for about 30-35 minutes (or until center is just set, but it’s still moist).
Allow oatmeal to cool slightly for about 10 minutes before slicing and serving in individual dishes. Garnish with toppings of choice.
This recipe yields 4 very large servings, or 6-8 smaller servings.
If you're serving a larger crowd, I recommend doubling the ingredients and baking in a 9 x 13-inch pan. You may need to increase the baking time to 35-40 minutes.
How to store baked oatmeal:
You have a couple of different options for storing this baked oatmeal breakfast recipe -- either in the refrigerator or in the freezer.
Should baked oatmeal be refrigerated?
Once the oatmeal has been baked and cooled to room temperature, you can slice it into squares, place each square in individual containers, and store in the refrigerator for up to 4 days. Alternatively, you can allow the oatmeal to cool to room temperature, and then just place the entire dish (covered) in the refrigerator for up to 4 days.
Will baked oatmeal freeze?
Yes! To freeze the baked oatmeal, prepare the casserole according to the recipe instructions. Allow the baked oatmeal to cool to room temperature, wrap tightly with plastic wrap and aluminum foil, and store in the freezer for up to 3 months.
To Reheat Baked Oatmeal:
If reheating the entire pan of baked oatmeal, cover with foil and reheat in a 350-degree oven for 20 minutes. Alternatively, you can microwave individual portions on HIGH for 45 seconds - 1 minute.