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Cranberry Oatmeal Casserole

Warm up a chilly morning with this breakfast staple.

December 12, 2016

From boring lumpfest to breakfast fave, this cold-weather morning staple gets a major upgrade when baked in a casserole with tart cranberries. 

Serves six. 


  • 1 and 1/2 cups unsweetened applesauce
  • 2 large eggs
  • 1/4 cup (packed) brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 cup nonfat milk (dairy or soy)
  • 1 and 1/2 cups fresh cranberries, halved or roughly chopped
  • 2 cups old-fashioned rolled oats


Preheat oven to 375 degrees F. In a large bowl, whisk together applesauce, eggs, brown sugar, vanilla, cinnamon, salt and baking powder. Add milk and whisk until smooth. Stir cranberries and oats into the applesauce mixture.

Pour the oatmeal mixture into a sprayed or buttered 8- or 9-inch square baking dish. Bake for 45 minutes or until the top is a light golden brown and it is no longer sticky in the center. Serve immediately or cool to room temperature, cover and refrigerate. When ready to eat, heat individual portions in the microwave.

Cook’s note: No applesauce? Substitute a mashed banana. It will change the flavor — still delicious!