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Nov 29
17

Orange Cranberry Baked Oatmeal Singles

Orange Cranberry Baked Oatmeal Singles

If you’ve followed me for any amount of time you probably know I love making baked oatmeal cups, but these Orange Cranberry Baked Oatmeal Singles may just be my favorite ones yet. I am positively swooning over them. It doesn’t hurt that bright, sweet orange with tart cranberry is one of my favorite flavor combinations, especially in baked goods. I honestly don’t know how else to say it besides please make these, if you love them even 1/10 as much as I do then you’ll positively adore them. Plus, as with all my baked oatmeal singles, they come together super quickly and easily (who doesn’t love an easy recipe?) and they make perfect grab-and-go breakfasts for the week. I also think they’d be pretty perfect on Christmas morning with a cup of coffee while opening gifts!

Orange Cranberry Baked Oatmeal Singles

Not only are these Orange Cranberry Baked Oatmeal Singles hearty and delicious, each one is only 94 calories or 3 Weight Watchers SmartPoints. Now that’s a perfect way to start your day.

Orange Cranberry Baked Oatmeal Singles

Looking for more baked oatmeal recipes? Try my Pear Gingerbread Baked Oatmeal Singles, Strawberry Banana Baked Oatmeal Singles, Blueberry Baked Oatmeal Singles, Banana Chocolate Chip Baked Oatmeal Singles, Carrot Cake Baked Oatmeal Singles, Apple Cinnamon Baked Oatmeal Singles, Pumpkin Chocolate Baked Oatmeal Singles, Chocolate Cherry Baked Oatmeal SinglesPumpkin, Cranberry & Apple Baked Oatmeal or Blueberry Peach Baked Oatmeal!

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Orange Cranberry Baked Oatmeal Singles

Yield: 12 singles

Ingredients:

  • 2 cups old fashioned oats
  • 1/3 cup packed brown sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg white
  • 1 egg
  • 1/2 cup skim milk
  • 1/2 cup unsweetened applesauce
  • ¼ cup freshly squeezed orange juice
  • 1 ½ teaspoons orange zest (this is roughly the amount I got from one large orange)
  • 2/3 cup halved fresh cranberries (I just sliced them in half before filling the measuring cup)

Directions:

  1. Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.
  2. Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.
  3. In a separate bowl, whisk together the egg white, egg, milk, applesauce, orange juice and orange zest. Add the wet ingredients to the dry ingredients and stir until blended together. Stir in the cranberries.
  4. Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 20-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Weight Watchers SmartPoints:
3 per single (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
2 per single (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per single:
94 calories, 18 g carbs, 8 g sugars, 1 g fat, 0 g saturated fat, 3 g protein, 2 g fiber (from myfitnesspal.com)

an Emily Bites Original

   
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17 Responses to “Orange Cranberry Baked Oatmeal Singles”

  1. #
    1
    Lesley — December 2, 2016 @ 10:42 pm

    These are amazing. So filling and bursting with flavour. I love fresh cranberries and now realize I need to use them more in baking! Thank you so much for sharing this recipe with us. You rock!

  2. #
    2
    Valerie — December 4, 2016 @ 10:18 am

    These are awesome! I’ve enjoyed all your baked oatmeal recipes and this one is by far my favorite. I did add 1/2 teaspoon of cinnamon and it added a nice flavor. this definitely inspired me to try more with fresh cranberries.

  3. #
    3
    Phyllis — December 5, 2016 @ 10:55 pm

    Your baked oatmeal cups are absolutely yummy! I have made two of the recipes and looking forward to making a few more

  4. #
    4
    Denise — December 6, 2016 @ 12:36 pm

    These are so good! I love this flavor combo but there are only a few items with it that fit within my my Smartpoints budget. Thank you for all your good recipes- they have really helped keep my weight loss on track.

  5. #
    5
    Tanya — December 8, 2016 @ 11:35 pm

    Are these baked in the mini 12 cup pan or the larger 6 cup pan?

    • Emily Bites replied: — December 9th, 2016 @ 9:59 am

      These are made in a standard size muffin tin, not a mini or a jumbo. My tin has 12 spaces, but there are some that have 6.

  6. #
    6
    Kari — December 9, 2016 @ 12:40 pm

    Hi, these look delicious! Question: can I use steel-cut oats or does it have to be old-fashioned oats?

  7. #
    7
    Becca — December 16, 2016 @ 11:39 pm

    Any idea how much protein these have? Thanks!

    • Emily Bites replied: — December 16th, 2016 @ 11:44 pm

      Hi Becca, the nutrition information is listed at the end of the recipe :). Each single has 3 grams of protein.

  8. #
    8
    Erin — January 2, 2017 @ 10:28 pm

    Can these be frozen?

  9. #
    9
    Lauren — January 8, 2017 @ 9:42 pm

    These look amazing… can I replace the 1 egg and 1 egg white with 2 egg substitute instead? I just like the convenience of pouring VHS cracking eggs

  10. #
    10
    Stylie — January 19, 2017 @ 9:29 am

    Made these last night,
    I got to use the micro plane for zesting for the first time..
    They turned out great and are so good!! using the juice from a fresh orange really make these pop! Also.. I could only find dried cranberries..so I only added 1/2 and then dotted the tops with 1-2.. Very very good!
    Thanks
    T

    • Emily Bites replied: — January 30th, 2017 @ 11:51 am

      I’m so glad you liked them! 🙂

  11. #
    11
    Robyn — January 21, 2017 @ 7:56 pm

    this is a keeper. I may add more cranberries next time.

    • Emily Bites replied: — January 30th, 2017 @ 11:46 am

      I’m so glad you liked them!

  12. #
    12
    Nora — January 23, 2017 @ 10:59 am

    Due to the time of the year I was only able to find frozen cranberries, not fresh. I thawed them for about an hour and used them in the recipe. I cooked for the full amount of time and was pretty sure my fork came out clean last night when I checked them when they came out of the oven. I let them cool in the tin for about 5-10 minutes and the bottoms of them were wet when I pulled them out and are still wet this morning. I still gobbled a couple down because the flavor was incredible but I’m wondering if I should have let the cranberries thaw longer or if I should have cooked them longer? Any ideas? I’m obsessed with the flavor and would like to give them another go.

    • Emily Bites replied: — January 30th, 2017 @ 11:42 am

      Hm, well all ovens are different so I’m guessing maybe you could try cooking them for a few extra minutes next time? You could also try using slightly less liquid in the recipe and see if that helps. Sorry they had soggy bottoms (lol) but I’m glad the flavor was amazing. Let me know if they come out right with some tweaks 🙂

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