Cranberry Pecan Baked Oatmeal – Warm, Nutty & Fruity

Start your morning with this cozy and nutritious Cranberry Pecan Baked Oatmeal. Bursting with tart cranberries and crunchy pecans, it’s lightly sweetened and full of wholesome oats. Perfect for busy mornings, brunch gatherings, or meal prep for the week, this baked oatmeal is a comforting, warm dish everyone will love.

Why You’ll Love This Recipe

• Warm and comforting with a nutty, fruity flavor.
• Naturally sweetened and packed with fiber from oats.
• Perfect for breakfast, brunch, or meal prep.
• Easy to customize with other fruits or nuts.
• Can be served hot or chilled, depending on preference.

Ingredients

• 2 cups rolled oats
• 1/3 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups milk (dairy or plant-based)
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries
• 1/2 cup chopped pecans

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large bowl, mix oats, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together milk, eggs, melted butter, and vanilla extract.
4. Pour wet ingredients over dry ingredients and stir until combined.
5. Fold in cranberries and chopped pecans.
6. Transfer mixture to prepared baking dish and spread evenly.
7. Bake for 35–40 minutes, or until the top is golden and set.
8. Let cool slightly before serving.

Tips & Variations

• Use maple syrup or honey instead of brown sugar for a natural sweetness.
• Substitute dried cranberries if fresh are not available; soak them in warm water for 10 minutes.
• Add a sprinkle of oats or chopped pecans on top before baking for extra crunch.
• Mix in 1/2 teaspoon ground ginger for a festive, warming flavor.
• Try adding 1/2 cup chocolate chips or shredded coconut for variation.

Storage & Freezer Instructions

• Store leftover baked oatmeal in an airtight container in the fridge for up to 4 days.
• Freeze individual portions wrapped in plastic wrap for up to 2 months.
• Reheat in the microwave or oven until warm.
• Keep at room temperature only for a short period to maintain texture.

Serving & Pairing Ideas

• Serve with a drizzle of maple syrup or a dollop of yogurt.
• Top with extra cranberries and toasted pecans for presentation.
• Pair with a hot cup of coffee, tea, or a smoothie for a complete breakfast.
• Serve warm in bowls or cut into squares for grab-and-go meals.

Frequently Asked Questions

Can I make this vegan?

Yes! Use plant-based milk and replace eggs with flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg).

Can I prepare it ahead of time?

Yes, mix ingredients the night before and bake in the morning, or bake ahead and reheat.

Can I use different nuts or fruits?

Absolutely! Walnuts, almonds, blueberries, or apples all work well.

Do I need to soak the oats?

No, rolled oats bake well without soaking, but quick oats will also work with slightly adjusted baking time.

Ready to Make It?

Cranberry Pecan Baked Oatmeal is a wholesome, cozy breakfast that’s easy to prepare and full of flavor. Perfect for chilly mornings or meal prep, it combines nutty pecans, tart cranberries, and warm spices for a delicious start to your day. Pin this recipe and enjoy a comforting breakfast anytime!

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