Requested by popular demand, here is the recipe for my Cranberry Oatmeal Bake! I am a breakfast lover, but when mornings are chaotic, or I just don’t want to make decisions about what my first meal of the day is going to be, I love leaning on breakfast meal prep.
Enter, the pre-made oatmeal bake. This dish contains complex carbohydrates, fiber, and protein and can be topped with some satisfying healthy fats for a final finish. It’s quick to put together, you can heat up individual portions, and it saves well in the fridge for the week or wrapped in the freezer for 2-3 months. You are definitely going to want this recipe in your rotation!
And, I have to apologize that I did not take a stylized photo of my creation, so this stock image will have to do, but I promise that the ingredients below will conjure up an image of a breakfast that is bright, satisfying, and delicious- and you could add chocolate chips to your version too!
2 cups old fashioned rolled oats
1 teaspoon ground cinnamon
1 teaspoon baking powder
2 tablespoons of collagen peptides or plant-based protein powder of choice
1/2 teaspoon salt
2 cups unsweetened milk of choice (almond, soy, cow’s)
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 tablespoon orange zest
1 cup frozen cranberries
Preheat the oven to 350 degrees and prepare a 9×9 baking dish by coating with cooking spray.
In a large bowl, stir together the oats, cinnamon, baking powder, collagen/protein powder, and salt. In a small bowl, combine the milk, maple syrup, orange zest, and vanilla extract.
Pour the wet ingredients into the dry ingredient bowl and stir to combine. Pour the mixture into the prepared baking dish and bake for about 30-40 minutes until the oatmeal is set.
Let cool and then cut into 4 equal portions. Store in individual glass containers, or keep in the baking dish and serve in a bowl the morning of. Reheat squares in the microwave for 1 minute and add toppings of choice, such as plain greek yogurt, nut butter, chopped nuts, or chocolate tahini spread.