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Cranberry Orange Baked Oatmeal


Cranberry-Orange Baked Oatmeal

It’s hard to beat having a warm bowl of oatmeal for breakfast on a cold winter morning, especially when it only takes minutes to prepare and bakes to perfection in the oven while you catch a few more zzzz’s.  Filled with bright citrus and cranberry flavor as well as creamy, naturally sweetened whole grain Hodgson Mill Thick Cut Rolled Oats and Flax/Chia Blend, Cranberry-Orange Baked Oatmeal certainly hits the spot when it comes to starting the day with a warm, hearty breakfast. 

Begin by mixing the oats, flax/chia blend, salt, baking powder and cinnamon in a medium bowl.  Set aside.

Did you know that a diet rich in whole grains is proven to lower the risk of many chronic diseases?   Some studies show that as little as one serving a day can make a difference.  That means that having Cranberry-Orange Baked Oatmeal for breakfast is doing your body a healthy favor.  And just wait until you have a taste – it’s so good!

In another bowl, whisk together the milk, applesauce, maple syrup, orange juice and egg until thoroughly mixed.

Pour the wet ingredients into the dry, stirring until well combined.  Fold in the cranberries and set aside.

In a small dish, combine the orange zest and turbinado sugar.  Set aside.  

I like the extra crunch and rich flavor turbinado sugar adds to the oats, but regular granulated sugar will work just as well.

Pour the oatmeal mixture into a buttered 9-inch baking dish and sprinkle the sugar on top.  Bake in a 350°F oven for 25 to 30 minutes or until the edges turn a light golden brown, and the center is set.   Serve immediately with a splash of milk.

Leftovers can be stored in an airtight container in the refrigerator for up to four days.  Once chilled, the oats become firm and can be cut into squares to have as an on-the-go breakfast if desired.  Leftovers also reheat well with just a short stint in the microwave. 

Filled with fresh orange flavor, tart cranberries, sweet maple syrup and nutty oats, Cranberry-Orange Baked Oatmeal comes together in a snap and bakes into a fantastic hot breakfast in 30 minutes.  And because this delicious dish is made with Hodgson Mill Thick Cut Rolled Oats and Flax/Chia Blend, you know you’re getting premium quality, all-natural, non-GMO, gluten-free whole grains in every bite.  Start the New Year right with Cranberry-Orange Baked Oatmeal.  It’s the perfect way to begin the day- especially a cold one.  Enjoy!  

Ingredients

  • 2 cups Hodgson Mill Gluten Free Thick Cut Rolled Oats
  • 1 Tbsp. Hodgson Mill Flax Chia Blend
  • 1/8 tsp. salt
  • 1 tsp. baking powder
  • 1/4 tsp. ground cinnamon
  • 1 1/2 cup milk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 3 Tbsp. orange juice freshly squeezed
  • 1 large egg
  • 1/2 cup fresh cranberries roughly chopped
  • 2 Tbsp. turbinado sugar
  • 1 1/2 tsp. orange zest freshly grated

Instructions

Mix the oats, flax/chia blend, salt, baking powder and cinnamon in a medium bowl.  Set aside.  In another bowl, whisk together the milk, applesauce, maple syrup, orange juice and egg until thoroughly mixed.  Pour the wet ingredients into the dry, stirring until well combined.  Fold in the cranberries and set aside.  In a small dish, combine the orange zest and turbinado sugar.  Set aside.  Pour the oatmeal mixture into a buttered 9-inch baking dish and sprinkle the sugar on top.  Bake in a 350°F oven for 25 to 30 minutes or until the edges turn a light golden brown, and the center is set.   Serve immediately with a splash of milk.  Leftovers can be stored in an airtight container in the refrigerator for up to four days.  Once chilled, the oats become firm and can be cut into squares to have as an on-the-go breakfast if desired.  Leftovers also reheat well with just a short stint in the microwave. 

Serves 9

Original recipe by Holly

Notes: Granulated sugar can be substituted for turbinado


You can find Cranberry Orange Baked Oatmeal and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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