This Cranberry Pomegranate Baked Oatmeal is bursting with flavor and the perfect way to use up those leftover cranberries. Or, it’s a great make-ahead breakfast option for the holidays!
I know what we’re having on Christmas morning. Assuming I don’t tire of this Cranberry Pomegranate Baked Oatmeal by then. But, I don’t see that happening.
Do you have a Christmas morning breakfast tradition? Growing up, my mom would make this sugar cake and some sort of egg strata, and we’d fill our plates and scarf food down so we could go open presents. If we were lucky, my dad would be in the kitchen making blueberry pancakes! So, I wouldn’t say we have one dish that we’ve always enjoyed Christmas morning. But maybe with my little family, we will form some sort of Christmas morning tradition.
I’m half torn about wanting to continue things from my childhood that I grew up with, and wanting to develop new traditions and memories with Camryn. Honestly, I see it being a little bit of both as we navigate our first holiday season with a baby!
Speaking of traditions, we took Camryn to meet Santa this weekend. She was not a fan (see here). But, even though she was scared out of her mind, it was a fun experience. I remember meeting Santa a few times, and I also remember looking at photos when I was little sitting on his lap. I remember telling him I wanted nintendo games and polly pockets, lol. We shall see what Camryn thinks of Santa next year!
Ok, back to food since that’s probably the main reason you’re here today.
Why You Should Make This Cranberry Pomegranate Baked Oatmeal
I’m an oatmeal for breakfast girl, tried and true. I like the occasional eggs and toast, and pancakes on the weekends. But, for weekdays, oatmeal is my go-to 99% of the time. While there are several ways to mix up the bowl with toppings and spices, baked oatmeal is another great way to reap the benefits of oats’ versatility.
Another thing I love about baked oatmeal? You can personalize it based on the seasons. For example, this banana peach baked oatmeal is great in the summer and warmer months, but I wouldn’t say I crave peaches in the dead winter. This apple pie pumpkin pie baked oatmeal is a staple for fall.
And to be honest, we make this sweet potato blueberry oatmeal at all seasons! Mainly because sweet potatoes and frozen blueberries are always available. Now, we have a winter rotation. And if you happen to have any cranberries left over from Thanksgiving, this would be a great way to use them.
This Cranberry Pomegranate Baked Oatmeal is a fun way to incorporate fiber and antioxidants into your breakfast. Plus, this breakfast provides satiety and lasting energy for your day. It really is a perfect balance of sweet and tart – we get some natural sweetness from the maple syrup and the baking of the berries. And it’s balanced by the tartness of the cranberries and pomegranate seeds.
To make this fun breakfast, you’ll need a few key things:
- maple syrup
Then, you just mix them together and the oven does most of the work! Best of all, it comes together in about 30 minutes! If that doesn’t convince you, I don’t know what else will 🙂
This Cranberry Pomegranate Baked Oatmeal is bursting with flavor and the perfect way to use up those leftover cranberries. Or, it's a great make-ahead breakfast option for the holidays!
- 2 cups uncooked rolled or old fashioned oats
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 1/2 cups milk (I used almond)
- 2 eggs
- 1 1/2 Tbsp butter, melted
- 1/3 cup maple syrup, plus more for drizzling
- 1 tsp vanilla extract
- 1 cup cranberries
- 1 cup pomegranate seeds
Preheat oven to 350 degrees.
Coat the inside of a 2 quart baking dish with butter, oil or non-stick spray.
Mix dry ingredients (oats, baking powder, salt, cinnamon).
Beat in milk, eggs, butter, maple syrup, and vanilla extract.
Mix all ingredients together, saving cranberries and pomegranates for last to prevent staining and/or crushing, and spread inside the dish.
Bake for 30-35 minutes, until oats are tender and moisture has been absorbed.
Drizzle with extra cranberries, pomegranate seeds, and a little maple syrup, to taste.
I really like this sweet/tart combination more than I thought I would. I’ll be curious to know what you guys think!
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Looking for some more cranberry goodness?
Do you have a Christmas morning tradition?
Are you a sweet or savory breakfast person? What about tart?