Cranberry Orange Baked Oatmeal Muffins

These baked oatmeal muffins are a delicious cross between a slice of cranberry bread and a thick bowl of oatmeal. I like them for breakfast with milk and fruit, but they also make a great snack with a cup of tea! They freeze really well, so are great for busy mornings, and are sturdy enough to pack in a lunchbox for a healthy treat. Here are the ingredients you need to make them:

Start by liberally spraying a 12 cup muffin tin with non-stick spray:

Mix the vegan brown sugar, flax, baking powder, salt, and orange zest together:

Add the mixture to the bowl with the walnuts and oats. Mix together:

Add the vanilla and orange extracts to the plant milk (I use Silk Original Soymilk), and mix together:

Add the milk mixture to the oat mixture:

Stir to combine:

Let the mixture stand for 45 minutes to thicken up. Preheat your oven to 350 degrees Fahrenheit.

Add the cranberries. (You can use fresh or frozen that have been mostly defrosted.)

Gently fold the cranberries into the oat mixture:

Scoop the batter into the prepared muffin tin:

Bake the muffins for 30 minutes at 350 degrees Fahrenheit. The tops should be golden brown and the muffins should be pulling away from the edges of the pan. Place the pan on a rack, and let the muffins cool in the pan for 10 minutes:

Remove the muffins from the pan, and let them cool on the rack. These are best served at room temperature, so let them cool completely before serving.

I like to serve them with a glass of soy milk and some fresh fruit.

I love the texture of these muffins!

Store in a Ziploc bag at room temperature for up to a few days. Freeze any that you won’t eat that soon. Enjoy!

 

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Cranberry Orange Baked Oatmeal Muffins

With the flavor of cranberry bread and the texture of a thick bowl of oatmeal, these delicious muffins make a great breakfast or snack!

Course Breakfast, Snack
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12 muffins
Calories 175 kcal
Author Deborah Mesdag

Ingredients

  • 270 g (3 c) Rolled Oats (use certified gluten free if needed)
  • 60 g (1/2 c) Chopped Walnuts
  • 75 g (1/3 c packed) Vegan Light Brown Sugar
  • 15 g (2 TBS) Ground Flaxseed
  • 10 g (2 tsp) Baking Powder
  • 4.8 g (3/4 tsp) Salt
  • 1.5 g (1 tsp) Orange Zest
  • 480 g (2 c) Original Silk Soymilk (or other plant milk)
  • 7.5 g (1 1/2 tsp) Vanilla Extract
  • 2.5 g (1/2 tsp) Orange Extract
  • 100 g (1 c) Fresh or Frozen Cranberries

Instructions

  1. Start by liberally spraying a 12 cup muffin tin with non-stick spray.

  2. Mix the vegan brown sugar, flax, baking powder, salt, and orange zest together. Add the mixture to the bowl with the walnuts and oats. Stir to combine.

  3. Add the vanilla and orange extracts to the plant milk (I use Silk Original Soymilk), and mix together. Add the milk mixture to the oat mixture, and stir to combine.

  4. Let the mixture stand for 45 minutes to thicken up. Preheat your oven to 350 degrees Fahrenheit.

  5. Gently fold the cranberries into the oat mixture, then scoop the batter into the prepared muffin tin.

  6. Bake the muffins for 30 minutes at 350 degrees Fahrenheit. The tops should be golden brown and the muffins should be pulling away from the edges of the pan. Place the pan on a rack, and let the muffins cool in the pan for 10 minutes.

  7. Remove the muffins from the pan, and let them cool on the rack. These are best served at room temperature, so let them cool completely before serving.
  8. Store the muffins in a Ziploc bag at room temperature for up to a few days. Freeze any that you won’t eat that soon. Enjoy!

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