This decadent baked oatmeal, bursting with tart, fresh cranberries, orange zest, ginger, and a crunchy streusel topping, makes a perfect Christmas morning brunch!
Well, hello again, everyone! Little Miss Christmas has pulled into Kringle Station, and she’s spreading peace, love, joy, and holiday baking as far as she can see! Only twenty days until Christmas Eve, can you believe it?! I honestly don’t think that’s enough time to share all of the seasonal baking ideas I have prancing through my head, but I’ll give it my best efforts. Get ready, my fair readers, because from here on in we are decking ALL the halls and hanging ALL the stockings. Today, I’m kicking things off with this Cranberry Streusel Baked Oatmeal!
One of my favourite parts of Christmas Day has got to be breakfast. Not only because breakfast is usually my favourite meal (aside from dessert!), but also because it forces you to slow things down. For my family, breakfast has always been a way to take a short break from the chaos and excitement of gift giving/receiving. Ever since I was small, we would wake up — usually at some ungodly hour — light the Christmas tree, and take turns rummaging through and opening our stockings. We would share in each other’s excitement over the things Santa had left us, and watch our dog gleefully tear at his own presents. But once the stockings were opened, we would always take a break for brunch.
Making eggs Benedict for Christmas morning brunch is a time-honoured tradition in my little family of four. While Christmas music warbled softly in the background, Mom would whisk up some hollandaise and throw a few eggs on to poach. Dad would brew the coffee while keeping a close eye on the Christmas Hashbrowns bubbling away in the oven. I would be in charge of buttering the toasted English muffins, and my brother would chatter away while playing with one of his new toys. It was one of those special moments in the year when nothing went wrong. We’ve never had an argument, shed a tear, or been anything but happy during Christmas brunch. If you’re looking for real Christmas miracles, take a look at moments like these. While they may seem ordinary at the time, these moments may be that elusive magic you’ve been hunting for all holiday long.
While this baked oatmeal is clearly not eggs Benedict, I feel like this brunch casserole could easily give you that same peace my family experiences during Christmas morning.
How do I know this? Because, honestly, this baked oatmeal is magic in a dish. The oatmeal is spiked with the fresh flavours of orange and ginger, packed with cinnamon, and loaded up with amazingly tart and delicious cranberries. I don’t know about you, but orange, ginger, and cranberry is one of my favourite holiday flavour combos. I just can’t get enough of these guys during the Christmas season, and I’ve seen so many different recipes featuring these ingredients this year that it makes me think you all feel the same!
But I couldn’t just serve you any old baked oatmeal for Christmas morning, could I? Nope. That’s not special enough for such an event! I decided to dress it up a little with a healthy layering of streusel. Well, that just pushed it over the top! This casserole tastes more like dessert than any form of breakfast. It added this crunchy and sweet deliciousness that complemented the intense tartness of the cranberries so well!
A little secret? Just between us, okay?
I think I like this oatmeal more than french toast.
I know! But the combination of the sour cranberries and the fresh orange and the ginger and the amazingly crunchy streusel topping just overwhelmed me! I had
two three helpings. How embarrassing. But I guess I can testify to it being fabulous!
If you’re looking for something a little more WOW for your Christmas morning, look no further than this baked oatmeal. Not only is it delicious to the point of being dessert, but it’s also a breeze to make. Make topping. Mix dry. Mix wet. Toss together. Top with streusel. Bake. Brew coffee. Devour. How much easier can it get? Love it.
- 2½ cups rolled oats*
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 eggs
- 2 cups almond milk (or cow's milk)
- ¼ cup pure maple syrup
- 1 tsp pure vanilla extract
- 1-inch piece ginger, grated
- zest of 1 orange (or 2 mandarins)
- 2 tbsp organic coconut oil, melted and cooled
- 2 cups (227g package) fresh cranberries
- ½ cup buckwheat flour (or unbleached all-purpose)
- ¼ cup rolled oats
- ½ cup raw cane sugar
- 1 tsp cinnamon
- ¼ cup (57g) cold butter, cubed
- In a small bowl, mix together the flour, oats, sugar, and cinnamon until combined. Cut in the butter using your fingers or a pastry cutter until a crumbly mixture forms. It should be the consistency of chunky sand. Refrigerate until use.
- Preheat the oven to 375 F (190 C) and lightly grease an 8 x 8 casserole dish or baking tray with butter. In a large bowl, whisk together the oats, cinnamon, nutmeg, and salt. Crack the eggs into a separate large bowl and beat. Add the milk, maple syrup, vanilla, ginger, and orange zest and whisk to combine. Slowly pour the coconut oil into the mixture, whisking continuously. Scrape the wet ingredients into the prepped dry ingredients and stir to coat. Fold the cranberries into the batter and pour the batter into the greased casserole dish. Push the cranberries as far into the batter as you can (most of them will float, but that's okay) and disperse them around the top. Top the oatmeal with the reserved streusel and bake for 30--35 minutes, or until a toothpick comes out clean. Remove the baked oatmeal from the oven and allow to cool for 10 minutes before serving. Serve warm with maple whipped cream for an extra special treat.
- This casserole is best served the day it is made. Leftovers will keep covered in the refrigerator for up to 2 days.