This baked oatmeal right here? Oh man. It tastes like lazy winter mornings and looks like something you’d proudly drop off at a neighbor’s house (even if you barely like them). Sweet oranges. Tart cranberries. Warm, cozy oats. And not a single speck of gluten in sight.
Honestly? This is one of those easy breakfast recipes that just feels like you’re doing life right.
The Story Behind This Recipe (aka My Excuse To Talk About My Grandma)
Growing up, every December, my grandma would shove a bag of those crazy tart fresh cranberries into everything — muffins, pancakes, even meatloaf (don’t ask). But her baked oatmeal? That was my favorite.
Except… hers wasn’t gluten free.
And ever since I had to switch to gluten free oats (thanks, stomach), I’ve been on a mission to make a version that actually tastes good. Not dry. Not weird. Not “good for gluten free.” Just plain good.
This is that recipe.
Why You’ll Want to Make This Over and Over Again
Meal prep friendly (hello, breakfast all week)
Sweet but not dessert-sweet
Perfect for holiday brunch or random Tuesday
Gluten free and dairy free option
Fresh U.S. cranberries and oranges make this feel fancy (but like… 10 minute prep fancy)
How I Serve This (aka The Best Part)
→ Warm with a splash of milk
→ Drizzle of maple syrup
→ Maybe some Greek yogurt on the side
→ Extra orange zest if you wanna feel extra
→ Cold straight from the fridge at 2am because life happens
Tips From A Gluten Free Kitchen Veteran
I’ve messed this up so you don’t have to.
Use certified gluten free oats. Not negotiable if you’re celiac or super sensitive.
Frozen cranberries work fine — don’t thaw them, just toss ’em in frozen.
You can totally use dried cranberries if fresh is out of season. Just chop ’em and reduce the sweetener a little.
Swap pecans for walnuts or leave them out if nuts aren’t your thing.
Dairy free? Use almond milk or oat milk and coconut oil.
Storing & Meal Prep Vibes
Fridge: Lasts 4-5 days in an airtight container.
Freezer: Slice and freeze individually. Reheat in microwave or oven.
Meal Prep Hero: Make Sunday, eat all week.
Why This Recipe Works for Pinterest & Google (a little blog talk for my SEO people)
Gluten Free Baked Oatmeal Recipes? Super popular.
Cranberry Orange Combo? Always trending around fall/winter.
Easy Breakfast Ideas? Keyword gold.
Meal Prep Breakfast? Yes, please.
Keywords Google Loves (but readers don’t have to see)
gluten free baked oatmeal, cranberry orange baked oatmeal, gluten free meal prep breakfast, holiday breakfast ideas, healthy gluten free oatmeal bake, easy gluten free breakfast
Final Thoughts (aka Real Talk)
If you’re tired of boring gluten free breakfasts that taste like sawdust… this recipe’s for you. It’s cozy. It’s bright. And it feels like the holidays without the stress. My grandma would 100% approve — though she’d probably still try to sneak meatloaf into the next batch.
Print
Gluten Free Cranberry Orange Baked Oatmeal
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
This Gluten Free Cranberry Orange Baked Oatmeal is a cozy, healthy breakfast packed with fresh cranberries, sweet orange flavor, and warm oats. It’s perfect for meal prep, holiday brunch, or an easy weekday breakfast. Made with simple ingredients like gluten free oats, orange juice, and maple syrup — this baked oatmeal comes out soft, lightly sweet, and full of flavor.
Ingredients
Dry Stuff
2 cups gluten free rolled oats (NOT quick oats)
1/2 cup chopped pecans (optional, but amazing)
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
Wet Stuff
2 cups milk (regular or any dairy-free milk)
1/3 cup maple syrup or honey
2 large eggs
1/4 cup melted butter or coconut oil
1 tsp vanilla extract
Zest of 1 large orange
Juice of 1 large orange
Add-ins
1 cup fresh cranberries (you can use frozen too)
Extra orange zest for topping
Sprinkle of extra pecans or oats for a crunchy top (trust me)
Instructions
Set that oven to 375°F (190°C). Grease an 8×8 baking dish with butter, coconut oil, or spray. No one likes stuck oatmeal.
In a big ol’ bowl, stir together oats, pecans, baking powder, cinnamon, and salt.
In another bowl (or big measuring cup), whisk together milk, maple syrup, eggs, melted butter, vanilla, orange zest, and orange juice. Smells like heaven already, right?
Pour the wet stuff into the dry. Stir just until everything’s cozy together.
Gently. Nobody likes a mushed cranberry crime scene.
Spread the batter into your greased dish. Sprinkle extra cranberries, orange zest, and maybe a handful of oats or pecans on top for that Pinterest-ready look.
Pop it in the oven for 35-40 minutes. It should be golden on top and set in the center. If the edges look caramelized… you’re doing life right.
Like 10 minutes (aka enough time to make coffee).
Notes
Use certified gluten free rolled oats.
Frozen cranberries work just as well — no need to thaw.
Swap maple syrup for honey if you like.
Make it dairy free by using almond milk and coconut oil.
Store leftovers in the fridge for 4-5 days or freeze slices for later.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Meal Prep
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230 per serving
- Sugar: 8g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
