Cranberry Orange Baked Protein Oatmeal
A Christmas breakfast bake with tart cranberries, chopped orange, rolled oats and Greek yogurt. Six portions with no protein powder.
Ingredients
- 3 cups old-fashioned rolled oats dry
- 3 large eggs
- 3 cups plain nonfat Greek yogurt
- 1 cup 2% milk
- 1 cup fresh or frozen cranberries roughly chopped, do not thaw frozen berries
- 1 medium orange zest finely grated, peeled flesh chopped, about 3/4 cup
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp neutral oil for the baking dish
Instructions
- Heat the oven to 350°F. Grease a deep 9-inch square baking dish, at least 2 inches deep, with the measured oil. Finely grate the orange zest before peeling; remove seeds and chop the peeled flesh, keeping the juices.
- Whisk eggs, Greek yogurt, milk, maple syrup, vanilla and orange zest until combined. Stir the oats, baking powder and salt together in another bowl, then mix into the wet ingredients. Fold in the chopped cranberries and orange flesh with its juices.
- Spread in the dish. Bake for about 35–45 minutes, until the edges are set, the center is no longer liquid and the middle reaches 165°F. Tent with foil if the top browns early. A little moisture is normal, but the center should not pour when the dish is gently moved. Bake longer if needed.
- Rest for 10 minutes, then cut or spoon into 6 equal portions. This is soft baked oatmeal, not a firm cake. Serve as is; extra yogurt, syrup and fruit are not included in the estimate.
Notes
Six equal portions. Use old-fashioned oats, not steel-cut oats. Frozen cranberries go in without thawing. No dried sweetened cranberries are included. A deep 9-inch square dish is needed; place on a sheet pan to catch spills if your dish is shallow. This is soft baked oatmeal, not a firm oat bar. Bake ahead and reheat covered with a splash of milk to 165°F. Refrigerate promptly at 40°F or below and use within 3–4 days. Estimated nutrition; no extra toppings included. Not kitchen-tested.