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.
Notes
*Use gluten-free oats if necessary. **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.
Recipe by Briana Thomas at https://www.briana-thomas.com/cranberry-orange-baked-oatmeal-muffins/