This cranberry pomegranate baked oatmeal recipe is sure to impress! It’s naturally sweetened with maple syrup, packed with tons of flavor and stuffed with juicy cranberries. It’s fancy enough to serve during the holidays, yet healthy (and simple) enough to make as part of your weekly meal prep.
Ingredients:
- 2 cups uncooked oats, either rolled or old fashioned
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 1/2 cups milk
- 2 eggs
- 1 1/2 Tbsp butter, melted
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1 cup cranberries or dried cranberries
- 1 cup pomegranate seeds
Directions:
Step 1
Start by preheating your oven to 350°. Then, take a 2 quart baking dish and coat the inside with butter, oil, or non-stick cooking spray.
Step 2
Next, grab a large mixing bowl and mix in your dry ingredients (oats, cinnamon, salt, and baking powder.) In a separate bowl, beat together the milk, butter, eggs, vanilla extract, and maple syrup. Add your dry batter into the wet batter, mixing until thoroughly combines. Then, gently fold the majority of your cranberries and pomegranates into the batter to prevent crushing or bursting your berries. Lastly, pour the mixture into the dish and spread evenly.
Step 3
Bake your dish for about 30-35 minutes or until the oats are tender and all of moisture has been completely absorbed. Then, drizzle with maple syrup, and the extra cranberries and pomegranate seeds. Serve warm and enjoy!
Can You Make Overnight Baked Oatmeal?
The great part about this cranberry pomegranate baked oatmeal dish is that you can prepare it ahead of time. Better yet, you can make it the night before so it’s perfect and ready to go first thing in the morning!
Start by mixing both the wet and dry batters together. Then, add some berries into the mixture and place the container in the fridge overnight. Once morning comes, sprinkle on some extra cranberries and pop it in the oven! It’s as simple as that.
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