Baked Oatmeal

Cranberry Ginger Baked Oatmeal

For a variation on a theme, use fresh cranberries or chopped apple in place of the dried cranberries.
Servings 6 to 8 servings


  • Butter or oil for greasing the pan
  • 2 cups rolled oats
  • 1/4 to 1/2 cup packed dark brown sugar (depending on how sweet you like your oatmeal)
  • 1/2 cup dried cranberries (or one cup fresh, chopped)
  • 1/2 cup roughly chopped walnuts
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 cups milk (cow's milk or plant milk)
  • 1 1/2 tablespoons melted butter
  • 2 eggs


  1. Preheat oven to 350 degrees. Lightly grease an 8x8-inch baking pan with butter.
  2. In a large bowl, stir together the oats, brown sugar, cranberries, walnuts, cinnamon, ginger, cloves, baking powder, and salt.

  3. In a medium bowl, whisk together the milk, butter, and eggs until blended. Pour over the oats and stir until evenly mixed together.
  4. Pour into the baking pan and bake until the milk is absorbed, the oats are firm, and the top is lightly golden, 35 to 40 minutes.
  5. Serve warm with milk or a generous spoonful of yogurt.