Cranberry Orange Baked Oatmeal

The tartness of fresh cranberries pairs with sweet orange zest and brings a burst of bright flavor to this holiday-ready baked oatmeal!

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About Recipe
Cranberry Orange Baked Oatmeal

The tartness of fresh cranberries pairs with sweet orange zest and brings a burst of bright flavor to this holiday-ready baked oatmeal!

Ingredients :
  • 2 1/4 cups rolled oats, (216 grams)
  • 2 scoops PEScience Select Vegan Vanilla Indulgence Protein Powder, (76 grams)
  • 1 tsp baking powder, (2 grams)
  • 1/4 tsp salt
  • 1 1/2 cups roughly chopped cranberries, (135 grams)
  • 1 orange, zested and 1/2 the orange juiced
  • 3/4 cup unsweetened vanilla almond milk, (6 fl oz)
  • 3/4 cup unsweetened applesauce, (183 grams)
  • 1/4 cup pure maple syrup, (2 fl oz)
  • 3 tbsp unsalted butter, melted
  • 2 large eggs
  • 1 egg white
  • 1 tsp vanilla extract
  • 3/4 cup powdered sugar, (90 grams)
  • 1 1/2 tsp orange juice
  • 1 1/2 tsp almond milk
Directions :

  1. Pre-heat oven to 350 degrees. Grease an 8×11" baking dish with non-stick cooking spray and set aside.

  2. In a large bowl, combine all dry ingredients and chopped cranberries. Set aside.

  3. In a medium bowl, whisk together all wet ingredients, being careful to continuously whisk while adding the melted butter so it doesn't cook the eggs.

  4. Add wet ingredients to the dry ingredients and mix until just combined. Pour into prepared casserole dish and spread evenly.

  5. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean.

  6. As oatmeal bakes, make the orange icing by whisking together all ingredients until smooth. Add more almond milk if needed to reach desired consistency. Set aside.

  7. Allow to cool slightly, then cut into 6 pieces for serving. Drizzle with orange icing before serving.

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