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Baked Cranberry Pomegranate Oatmeal is bursting with flavor and the perfect way to use up those leftover cranberries and add a punch of color and nutrition to your make ahead oatmeal. This pomegranate oatmeal recipe is perfect as a Christmas morning breakfast!

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Oatmeal with pomegranate arils are a winter staple breakfast here.

I mean, how fun are pomegranate arils – especially for kids?! The little seeds pop and provide a blend of sweetness and tartness.

It’s safe to say that I know what we’re having on Christmas morning. Assuming I don’t tire of this baked pomegranate oatmeal by then.

The Perfect Christmas Morning Breakfast

Do you have a Christmas morning breakfast tradition?

Growing up, my mom would make sugar cake (a southern thing) 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 – we usually do some iteration of my blueberry oatmeal bake.

With our little family, we are still trying to form some sort of Christmas morning breakfast tradition.

I love the Christmas morning baked oatmeal, but we also love an overnight Crockpot Gingerbread Oatmeal. You can’t really go wrong with either!

Another favorite holiday message is gingerbread banana bread.

Personally, I could eat oatmeal all day every day. I like the occasional eggs and toast, and pancakes on the weekends.

But a good baked oatmeal is just a classic, and easy to adapt to different seasons.

For example, this baked steel cut oatmeal with bananas and peaches is great in the summer and warmer months.

Then, pumpkin apple baked oats are a staple for fall, and this strawberry baked oatmeal is my summer go-to.

But, when we’re talking about a Christmas baked oatmeal, this is the one you want.

Why You’ll Love Baked Pomegranate Oatmeal

We love oats with pomegranate for so many reasons. Here are a few!

• Easy to make ahead of time – This is the best Christmas make ahead breakfast that you can enjoy while the kids are opening presents on Christmas morning. Enjoy with a cup of hot coffee, or two!
• Delicious and healthy – This quick Christmas morning breakfast is a fun way to incorporate fiber and antioxidants into your breakfast, as well as B-Vitamins, Vitamin C and more.
• Perfect balance of sweet and tart – The cranberries and pomegranate arils provide a pinch of tartness, while the maple syrup and caramelizing of the fruit in the oven add some sweetness that complements the flavors perfectly.
• Easy to personalize – Wanna enjoy this in the summer when you can’t find pomegranate seeds or cranberries? Use blueberries and strawberries! This make ahead oatmeal recipe is so easy to personalize by the season.
• Ready in 30 minutes – We’re all short on time during the holiday season. So, having a cranberry baked oatmeal that is ready in 30 minutes is a huge win. You can even do the prep the night before and stick it in the oven in the morning, waking up to a glorious smell.

Ingredients for Oatmeal with Pomegranate

To make this easy pomegranate oatmeal recipe, here’s what you need:

• oats
• milk – I use dairy milk but any type would work.
• eggs
• butter – you could also use coconut oil
• maple syrup
• cranberries – fresh or frozen cranberries work. If you happen to have any cranberries from Thanksgiving leftovers, this would be a great way to use them!
• pomegranate seeds – fresh or frozen both work!

Note – If you would like a vegan baked oatmeal, use a non-dairy milk, coconut oil and flax eggs!

How To Make Pomegranate Cranberry Oatmeal

You’ll love making this baked cranberry oatmeal because it will make your kitchen smell so good!

First, mix your dry and wet ingredients separately.

Then, you’ll mix them together, saving the cranberries and pomegranate arils for last so they don’t spoil or burst.

I love adding some gently into the batter and then saving some for the topping for this cranberry baked oatmeal, too!

Put it in the oven and let it do its magic work to make this baked oatmeal recipe.

I really like this sweet/tart combination more than I thought I would with a pomegranate cranberry oatmeal. I’ll be curious to know what you guys think!

How to Prep Pomegranate Oatmeal in Advance

Mix your wet and dry batters, add in the berries and let it sit overnight in the fridge in a 2 quart casserole dish.

In the morning, sprinkle with more cranberries and pop it in the oven!

How to Store Baked Pomegranate Oatmeal

Allow your cranberry pomegranate oatmeal to cool completely, and then store in a tight casserole in the fridge for up to 3 days.

You can then freeze it for later for up to 3 months. I like to freeze 3-4 pieces at at time in a freezer bag or tupperware so I don’t have to thaw out all of them when I want to reheat.

Reheat in the microwave or oven.

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Continue to Content

Yield: 6

Baked Pomegranate Oatmeal with Cranberries

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This Cranberry Pomegranate 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!

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

• 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 of choice
• 2 eggs
• 1 1/2 Tbsp butter, melted
• 1/3 cup maple syrup, plus more for drizzling
• 1 tsp vanilla extract
• 1 cup cranberries (fresh, frozen or dried)
• 1 cup pomegranate seeds

Instructions

1. Preheat oven to 350 degrees.
2. Coat the inside of a 2 quart baking dish with butter, oil or non-stick spray.
3. Mix dry ingredients (oats, baking powder, salt, cinnamon).
4. Beat in milk, eggs, butter, maple syrup, and vanilla extract.
5. Mix all ingredients together, saving cranberries and pomegranates for last to prevent staining and/or crushing, and spread inside the dish.
6. Bake for 30-35 minutes, until oats are tender and moisture has been absorbed.
7. Drizzle with extra cranberries, pomegranate seeds, and a little maple syrup, to taste.

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• 
  Creo SmartGlass Cookware, 2-quart Baking Dish, Bali Green

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 187Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 75mgSodium: 298mgCarbohydrates: 28gFiber: 3gSugar: 19gProtein: 6g

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