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Cranberry Orange Baked Oatmeal Cups

Cranberry Orange Baked Oatmeal Cups are a make-ahead breakfast ideal for busy mornings, Sunday brunch, or holiday breakfast. Make when you have time, freeze, and reheat this single-serve breakfast when you're ready to serve.

Cranberry Orange Baked Oatmeal Cups are a make-ahead breakfast ideal for busy mornings, Sunday brunch, or holiday breakfast. Make when you have time, freeze, and reheat this single-serve breakfast when you’re ready to serve.

What’s your favorite make-ahead breakfast?

I’m a little embarrassed to admit how limited my breakfast repertoire is. Dinner? I have lots of go-to recipes. But for breakfast, let’s just say there are a lot of smoothies and toast on the menu.

That goes for my husband, too. He leaves home early and I often send him on his way with a peanut butter and jelly sandwich (his request!) in hand.

When I started thinking of how to change up our menu, I knew oats had to be on the list. We often enjoy oatmeal on weekends, but don’t make the time on weekdays for it. Oats are hearty and filling. We need something that will power us until lunch. I also wanted something portable that I could make ahead to save time on busy mornings.

A single-serve breakfast perfect for busy mornings!

These Cranberry Orange Baked Oatmeal Cups fit the bill! They’re chock-full of oats, sweetened with brown sugar and maple syrup, and sport the addition of dried cranberries and orange zest for a burst of flavor. They can be frozen and easily reheated, making them the perfect make-ahead breakfast for busy mornings, Sunday brunch, or a holiday breakfast.

The oatmeal cups couldn’t be easier to make. You’ll first stir together all of the dry ingredients.

Then whisk together the wet ingredients. I use a large glass measuring cup for this. I melt the butter first, then whisk in the maple syrup, milk, eggs, and vanilla. This way I don’t have to use multiple bowls/cups—everything can be measured and combined in just one!

Then divide the mixture between greased muffin cups.

Finally, bake the cups until the tops are golden brown.

Make-ahead, freeze, and reheat when you’re ready!

The recipe makes 12 oatmeal cups, which you can freeze in zip-top bags until you need them. I found that it takes 1½ minutes on the defrost setting in the microwave to defrost them. They will be slightly warm, which is how I prefer eating them.

Speaking of eating them, I recommend a topping or two! The flavor is perfect already, but I love a smear of nut butter on top to add more staying power.

This recipe is very customizable. You could use almond milk in place of the cow’s milk. The mix-in options are endless. Instead of cranberries and orange zest, how about dried blueberries and lemon zest? Chocolate chips, white chocolate chips, raisins, chopped pecans, chopped walnuts, goji berries—mix and match as you wish!

Cranberry Orange Baked Oatmeal Cups

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 muffin cups

Serving Size: 1 muffin cup

Ingredients

  • 3 cups old fashioned oats
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • 2 tsp baking powder
  • ¾ tsp kosher salt
  • 1 cup milk
  • ½ cup (1 stick) butter, melted
  • ½ cup maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup dried cranberries
  • Zest of two oranges (about 1 tbsp)
  • To serve (optional): almond butter or peanut butter

Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, combine the oats, brown sugar, cinnamon, baking powder, and salt.
  3. In a separate bowl or large measuring cup, whisk together the milk, butter, maple syrup, eggs, and vanilla extract until combined.
  4. Fold in the dried cranberries and orange zest. Let sit for 10 minutes to allow the oats to soak up some of the liquid.
  5. Spray a 12-cup muffin tin with cooking spray. Divide the oat mixture between the cups. Using the back of a small measuring cup or a spatula, gently pat down the oat mixture.
  6. Bake for 25–28 minutes, or until the tops are golden brown.
  7. Remove from the oven and let cool for 20 minutes. Use a knife to loosen the edges of the cups, then gently remove them and place on a rack to cool completely.
  8. To freeze, place the muffin cups in a single layer in a zip-top freezer bag. Place in the freezer. To serve, defrost overnight in the refrigerator, or defrost in the microwave for 1–2 minutes, or until slightly warm.

Notes

Home Chef Tip: These baked oatmeal cups are easily customizable. Instead of cranberries and orange zest, stir in raisins, dried blueberries, chocolate chips, white chocolate chips—whatever you like!

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We hope you enjoy these Cranberry Orange Baked Oatmeal Cups from SoFabFood Home Chef, Kate from Gift of Hospitality, as much as we do. If you love this easy recipe, you can find more like it by visiting our Breakfast Section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!



This post first appeared on SoFabFood, please read the originial post: here

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