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Holiday Baked Cranberry Oatmeal

Treat friends and family with this crowd-pleasing brunch dish

Holiday Baked Cranberry Oatmeal

Serves 8 to 12

  • 3 cups old-fashioned oatmeal
  • 1-1/2 cups brown sugar, divided
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon finely grated orange zest (zest of about 1 orange)
  • 2 teaspoons cinnamon, divided
  • 3 cups almond milk (or 1-1/2 cups whole dairy milk mixed with 1-1/2 cups water)
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 cups fresh cranberries, divided
  • 3/4 cup all-purpose flour (or rice flour)
  • 6 tablespoons butter, melted but not hot (or coconut oil)
  • 1/2 cup coarsely chopped walnuts

Adjust oven rack to center position and heat oven to 375 degrees. Mix oatmeal, 1 cup brown sugar, baking powder, salt, orange zest and 1-1/2 teaspoons cinnamon in a medium bowl. In a separate bowl whisk milk, vanilla and eggs. Stir milk mixture, then 1 cup of cranberries into oatmeal mixture; turn into a 13-by-9-inch pan. Bake until oatmeal is just starting to set, about 20 minutes.

Meanwhile, mix flour, butter, walnuts and remaining brown sugar and cinnamon in a small bowl. Crumble mixture over the almost-set oatmeal, and scatter remaining cranberries. Continue to bake until crumble is golden brown, about 20 minutes longer. Serve warm, with a splash of milk (either coconut or dairy).

AARP food expert Pam Anderson is a best-selling cookbook author and blogger at

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