High-Fiber Apple-Cranberry Baked Oats

The recent spate of cold and snow was all the nudge I needed to get baking again. Wanting to not leave the house, I did a quick scan of the pantry and fridge and discovered some cranberries I had frozen from Thanksgiving. I grabbed some apples and an orange from the crisper, and some oats from the pantry, and felt content making something warm and cozy from what was on hand. Soon the whole house was fragrantly filled with toasted oats, bubbly fruit, and warm spices – a wonderful aroma you can only get from baking at home.

Bake up a week’s worth of toasty warm breakfasts to cozy up to yourself. This High-Fiber Apple-Cranberry Baked Oats is loaded with sweet apples and tart cranberries for a delicious and nourishing way to start the day. Besides being packed with fiber to help keep you full longer, eating oats and apples also helps to promote a healthy gut. The flesh of the apple contains pectin, a prebiotic fiber that helps feed your gut, and oats contain beta-glucan, a fiber shown to lower LDL cholesterol and provide heart-health benefits.

The recipe calls for sweet, firm apples like Fuji and Honeycrisp to lend natural sweetness, but you can also swap in Granny Smith apples if you prefer something a little more tart. Grating one of the apples adds flavor and extra moisture, plus it helps to bind the baked oats together. Leaving the peel on both the grated and the chopped apple both saves time and preserves all the fiber. If you don’t have any cranberries, go ahead and swap in blueberries, or add a sprinkling of dried cranberries.

While this recipe does contain eggs, it’s a good way to stretch the ones you have even further. If you don’t have any eggs, or want to make this plant-based, you can swap in flax or chia eggs. To make one flax egg, combine 1 tablespoon flaxseeds with 3 tablespoons of water and let sit for 5 minutes, until it thickens. For 1 chia egg, combine 1 tablespoon chia seeds with 2 1/2 tablespoons of water and let sit for 10 to 15 minutes, until it gels. Add to your recipe just as you would if you were using eggs.

Top your oats with any toasted chopped nut that you like, or try walnuts or pecans, which would be especially good with this recipe. Add a dollop of Greek-style yogurt for an extra boost of protein, and drizzle over some maple syrup, honey, or the sugar-free sweetener of your choice for a little extra sweetness. The cranberries are very tart!

For make-ahead easy to serve portions, cut oats into single-serving size squares and freeze on a parchment-lined baking sheet. Once frozen, transfer squares into a resealable freezer bag. Frozen portions will keep up to 3 months and can be reheated in the microwave or toaster oven.

Get baking and make a delicious, healthy breakfast you can enjoy all week.

High-Fiber Apple-Cranberry Baked Oats

2 large Fuij or Honeycrisp apples
1 1/2 cups whole milk (or any non-dairy milk)
2 large eggs, lightly beaten
1/3 cup packed light brown sugar
grated orange zest from 1 orange (about 1 Tablespoon)
3 Tablespoons orange juice
1 Tablespoon vanilla extract
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 1/2 cups old-fashioned rolled oats (gluten-free if needed)
2 cups fresh or frozen cranberries

Preheat oven to 375º F. Lightly coat a 7- by 11-inch baking dish with cooking spray. Using the large holes of a box grater, grate 1 apple to yield about 3/4 cup packed. Cut remaining apple into 1/2-inch cubes to yield about 1 cup.

Combine milk, eggs, brown sugar, orange zest, orange juice, vanilla extract, baking powder, cinnamon, nutmeg and salt in a large bowl and stir together. Add oats and stir until thoroughly combined. Fold in cranberries and grated apple. Transfer to prepared baking dish and sprinkle with chopped apple.

Bake until golden brown and set, about 40 to 45 minutes. Let cool 15 minutes. Slice and serve warm or at room temperature.

Store in an airtight container, refrigerated up to 4 days, or freeze up to 3 months.

–eatingwell.com