Fresh out of the oven, these Apple-Cranberry Baked Oats give off an irresistible aroma of cinnamon that just screams comfort. The apples and oats team up for a high-fiber baked breakfast that is filling and will keep you energized all morning. The subtle sweetness of this baked oatmeal is deliciously balanced by the tart and juicy burst of antioxidant-rich cranberries and a hint of vanilla. Keep reading for expert tips on which apples work the best in this recipe and more.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
- Grating the apple adds flavor and extra moisture, and it helps the mixture bind together even better.
- We prefer firm, sweet apples like Fuji or Honeycrisp to balance out the tart cranberries, but feel free to use your favorite apples. A Granny Smith might work for you if you enjoy a super-tart flavor.
- Serve with toasted chopped walnuts or pecans, or a dollop of vanilla strained Greek-style yogurt.
Nutrition Notes
- It’s no secret that apples are known for their fiber content—both in the skin and the flesh. The type of fiber in the flesh of the apple is called pectin, which is considered a prebiotic: the food for your gut bacteria. An apple a day is great for your gut.
- All types of oats contain a type of fiber called beta-glucan, which has been shown to lower LDL cholesterol, providing heart-health benefits.
- Cranberries are packed with antioxidants that can help to lower inflammation in your body. They also contain compounds that prevent bacteria from sticking to the walls of the bladder, which can help prevent urinary tract infections—a huge health benefit of cranberries.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
