Updated: 11/22/2016 4:05 PM | Print Story |  Email

Baked Cranberry Orange Oatmeal and Cranberry Orange Bread

The Cooking Mom Amy Hanten knows how to feed a crowd of guests staying at your home over the holidays. She shares her recipes for baked cranberry orange oatmeal and cranberry orange bread.

  • 2 cups quick cooking oats
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 cup water
  • 1/2 cup orange juice
  • Zest from one orange
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup fresh or 3/4 cup dried cranberries
  • 1/4 to 1/2 cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Lightly coat an 8 x 8 inch baking dish or small casserole dish with non stick cooking spray. In a large bowl, combine the oats, brown sugar, cinnamon and salt.
Stir in the milk, water, orange juice, orange zest, butter, and vanilla until all combined. Fold in cranberries. Pour into prepared pan.
Bake 30 to 35 minutes or until a knife inserted near the center comes out clean. You can serve with extra brown sugar, nuts, a few extra cranberries and milk on top if you like.
Got leftover oatmeal? Extra oatmeal reheats great in the microwave with a little milk or water added.
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups whole or coarsely chopped fresh cranberries
  • 1 egg
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable or canola oil
  • 2 teaspoons vanilla
  • 1 cup buttermilk
  • Zest from 2 oranges
Preheat oven to 350 degrees and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter or baking spray. In one large bowl whisk together flour, baking powder, baking soda, salt, cranberries. Set aside. In another medium sized bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients and gently stir until there are no more lumps. Do not over mix.
Bake the bread for 45 minutes to 1 hour, covering loosely with foil about halfway so the top doesn’t get too brown. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Let pan cool about 20 minutes on wire rack before removing from pan.
Notes: This makes 1 big loaf or 3 mini loaves. Wrap well and it freezes great!

For more of Amy's recipes and info on her cookbooks, click here.