Cranberry Orange Baked Oatmeal Muffins
THM:E, low fat, no sugar added, gluten/dairy free with nut free suggestion
Serves: 4 servings (3 muffins per serving)
  • 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
  1. Whisk the first set of ingredients together and refrigerate overnight.
  2. 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 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