Cran-Apple Baked Oatmeal

In Make-ahead by Frances Largeman-Roth

Makes 9 servings | Prep Time: 10 mins | Cook Time: 40 min

I’m an oatmeal lover. It’s the perfect hearty, post-run breakfast for me and the kids like it too, which always makes it a win-win. If you love oatmeal too, but would like to elevate your game a bit, while also making it even more nutrient-packed, this recipe is for you. The key to making really delicious baked oatmeal is layering a fruit–in this case apple–on the bottom of the dish. That provides a ton of moisture and bumps up the flavor too. I can’t wait to make more variations of this healthy comfort food dish!


  • Cooking spray
  • 1 apple, diced (keep skin on)
  • 2 cups gluten-free rolled oats
  • 1/2 cup slivered or chopped almonds (toasted for 5 minutes at 400°F)
  • 1 cup dried cranberries
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 to 1/2 cup pure maple syrup (depending on how sweet you like it)
  • Zest of an orange
  • 2 cups milk of your choice
  • 1 egg
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 375°F. Spray an 8×8-inch baking dish with cooking spray. Place apples evenly in bottom of dish.
  2. Combine the dry ingredients (oats through salt) in a medium bowl. In a separate bowl, whisk together the wet ingredients (maple through vanilla).
  3. Pour the dry ingredients over the apples in the dish, then pour the wet ingredients on top. Bake for 40 minutes, until the top is golden and edges are set. You can prep the entire recipe the night before, cover and then bake it in the morning, or bake it in advance and reheat it for 15 minutes before serving. Either way, it’s delicious!