Cranberry-Almond Oatmeal Bake


Last week, my friend Ann gave me a recipe for baked oatmeal to try. I fully intended to make the recipe exactly as it was, but as I looked it over I thought, What would it taste like if I added this instead of that, and this much instead of that much…and so on, until it became quite a different recipe with a totally different taste and texture. The original recipe (which I still plan on making and posting here soon) was more cake-like, but this Cranberry-Almond Oatmeal Bake is very moist…it’s like eating very thick, rich oatmeal packed with lots of yummy, healthy things like applesauce, cinnamon, sliced almonds, and dried cranberries. And it’s sweetened with honey instead of sugar. It does have eggs in it, so if you have to be careful about your egg intake, you can use an egg substitute instead. This recipe makes a 9×13″ pan of oatmeal yumminess. If there’s any extra left over, you can freeze it and just thaw and reheat when you’re ready for more. You can also make a smaller amount by halving the recipe and baking in an 8 or 9″ square pan.

Another great thing about this recipe is that you can mix the ingredients the night before, put it in the refrigerator overnight, and bake it in the morning…so convenient!

When serving this, you can either cut it into squares or spoon it out into a bowl. It’s moist enough on it’s own to eat just the way it is, or you can serve it with milk or a dollop of vanilla yogurt (with a sprinkle of cinnamon) on top…or both! 🙂


Makes a 9×13″ pan

  • 1 cup applesauce (I used all-natural unsweetened)
  • 4 large eggs (or use an equivalent amount of egg substitute)
  • 1 1/2 cups honey (if you don’t have enough honey, you could use 1 cup honey and 1/2 cup packed brown sugar)
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons cinnamon
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups fat free or low-fat milk, or almond milk
  • 6 cups rolled oats (you can used old-fashioned or quick cooking oats)
  • 1 cup dried cranberries (or substitute raisins)
  • 1 cup sliced almonds (or substitute walnuts)
  • optional–milk or vanilla yogurt (to serve with)

Preheat oven to 350 degrees. Grease a 9×13″ baking pan and set aside.

In a medium bowl, whisk applesauce and eggs together, then add honey and blend well. Add in the vanilla, cinnamon, baking powder, and salt, and blend well. Add milk, blending everything well. Stir in oats and mix until evenly distributed, then fold in the cranberries and almonds and blend until evenly distributed in mixture.

Pour or spoon mixture into greased pan and refrigerate overnight. Bake, uncovered, at 350 degrees for 35 to 42 minutes, or until the oatmeal is set in the middle of the pan (the texture should be thick and moist, but not runny). Serve hot (cut into squares or spoon into bowls) with warm or cold milk poured over, or with a dollop of vanilla yogurt on top…or both! And it looks nice with some cinnamon sprinkled on top, too!


This oatmeal bake is a tasty, healthy way to start your day! I’m trying to get more oatmeal in my diet, so I’m sure I’ll be making this often! What about you…do you start your day with oatmeal and how do you like to serve it?


14 thoughts on “Cranberry-Almond Oatmeal Bake

  1. Emily Brown

    I love this and make this all the time! (honey included!). My favorite is to put apricots in also. Yum!!!


  2. Susan

    Baked oatmeal…yummmm! I’ve done it before and sprinkled demerra sugar over the top and torched it like a brulee–It’s like eating dessert for breakfast and what’s wrong with that;-D


  3. lightlycrunchy

    I haven’t tried baked oatmeal before, but this makes me want to. It looks delicious. I like the idea of being able to cut squares and take it with me in the morning. Would the squares freeze well, do you think? Just wondering about cutting it up and freezing individual squares for quick breakfasts to grab on the way out the door.


    1. nancyc Post author

      Yes, you could cut this up into squares and freeze–I did that, and wrapped each square individually in plastic wrap. When you’re ready to eat it, you can pop it in the microwave. This particular recipe is not as firm as a cookie or cake texture, so you would definitely need a fork or spoon to eat it.


  4. ninawachter

    Do you HAVE to refrigerate this overnight for the oatmeal to soak up the liquids or are you able to get the same yummy results from whipping it up in the morning?


    1. nancyc Post author

      I haven’t done it that way myself, but I don’t see why you couldn’t just mix it and bake it in the morning. I think being able to refrigerate it overnight is more of a convenience thing. Let me know how you like it when you try it!


  5. Christy

    Hi there! Just tried this recipe and really enjoyed it. Question: Have you ever tried substituting the honey/brown sugar with Truvia or Stevia? For those of us trying to balance between eating healthy and calories, the honey and brown sugar adds quite a few calories to the dish. Interested to hear your thoughts! Thanks!


    1. nancyc Post author

      Hi Christy–I haven’t tried substituting with Truvia or Stevia. I actually haven’t used them in any of my baking yet, although I hear they are a good healthy option. So I’m sorry I can’t say how it would work out, but it’s worth a try. Let me know if you end up trying one of these substitutions out!



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