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I love baked oatmeal, but a plain ol’ cranberry-orange baked oatmeal recipe sounded too mainstream. Why not muffins? Easily portable, these cute baked oatmeal muffins are sure to come in handy during a busy week! The recipe makes 12 muffins – 4 servings of 3 muffins – so you can make them and keep them in the fridge for when you need something fast. I like the muffins cold, but I do prefer them warm. Heat them up for 15 seconds in the microwave and they’re perfect! You could also probably cut them in half and toast them to reheat.
The recipe below calls for overnight refrigeration of the batter. Not only does this soak the oats to help remove phytates, but it also gives these muffins a yummy cake-like texture. I’ve used this trick in several baked oatmeal recipes and I highly recommend that you do the same. I think you’ll like the result.
Three of my favorite spices – cardamom, ginger, and cloves – star in this recipe for a bit of Christmas spice. Paired with chunks of tart cranberry and sweet orange, these baked oatmeal muffins taste as pretty as they look. Don’t have this spice trio? Improvise with whatever you have that you think will taste good. And feel free to add a dash of orange extract for extra orange flavor, if that’s your thing! My favorite part of these muffins is definitely the cranberries. I left mine whole because I don’t mind tart stuff, but you may wish to chop them up into finer pieces for less impact.
Need some baked oatmeal inspiration? Right here:
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my cranberry recipes
- all my Christmas recipes
- 2 c. old-fashioned oats*
- 1½ c. unsweetened almond milk**
- 1 c. cranberries (whole or chopped)
- ¾ c. egg whites
- 1 lg. orange, peeled and chopped***
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- ½ tsp. salt
- ¼ tsp. THM Pure Stevia Extract Powder
- ¼ tsp. each cardamom, ginger, ground cloves
- 1 T. apple cider vinegar
- 1 tsp. baking powder
- Whisk the first set of ingredients together and refrigerate overnight.
- The next morning, whisk in the vinegar and baking powder. Divide the batter among 12 greased muffin tin holes and bake at 350* for 35 minutes. Enjoy warm or cold. Refrigerate leftovers. I like to reheat cold muffins in the microwave for 15 seconds.
**Use carton (not canned) coconut milk for a nut free version. (Most people with a nut allergy can have coconut products, but check with your doctor first.)
***Feel free to add a dash of orange extract for extra orange flavor.
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