After much indulgence in cookies of all shapes and sizes during the holiday month, it is time to turn the page and start the day with a healthy, citrusy sweet cranberry kumquat baked oatmeal. It is super easy to make, quite hard to mess up, and very beneficial for you. Since the cranberries are still in season and the kumquats are popping up from the trees, I thought it would be a nice combo, and for sure, it is. Cranberries provide tart acidic freshness while the kumquats burst with sweet citrusy aromas. Combining these flavors with the creamy sweet oatmeal is definitely a win.
How to Make the Cranberry Kumquat Baked Oatmeal
It is super easy and quick to make the cranberry kumquat baked oatmeal. It takes about 10 to 15 minutes, depending on how fast you grate the apples and cut the kumquats.
So, you will need two mixing bowls, wherein one you will combine all the dry ingredients. In the other bowl, first, you will mix the wet ingredients and then add the fruits. Then, finally, you will add the wet ingredients into the dry and mix well.
To bake the oatmeal, you can either use individual ramekins or mini cast iron cocottes (as pictured) or one medium baking dish. Whichever you choose, brush the insides with coconut oil.
Notes on the Kumquat and Apples
Kumquat is a small oblong citrus fruit bursting with a sweet citrusy flavor. It is usually eaten whole. However, it is better to take the seeds out and remove the middle white pith for this recipe. The seeds are rather large proportional to the fruit.
So, it is best to slice the kumquat in quarters, remove the seeds, and then cut the slices into four pieces.
To add extra sweetness but not increase the amount of sugar, I opted for adding sweet ripe apples instead. You should peel the skin and grate the apples directly into the milk and egg mixture. This will prevent the apples from oxidizing and becoming dark orange to brown.
Baking the Oatmeal
You should bake the oatmeal for about 30 minutes, or until it is puffed up a bit, there is no liquid in the baking dish, and the fruits have burst and are thoroughly cooked. After about 25 minutes into the baking, check the oatmeal.
One thing you don’t want to do is to overbake it. It will be dry and not pleasant to eat. Again, there should be no liquid in the baking dish, but the oatmeal should be moist. Note that as it cools down, the moisture will reduce further.
Serving the Cranberry Kumquat Baked Oatmeal
Before serving, let the baked oatmeal cool for at least 5 minutes.
You can serve the cranberry kumquat baked oatmeal as it is or with the vanilla maple yogurt. I love this combo as it provides a note of the creamy, irresistible maple vanilla flavors.
Since the baked oatmeal is very aromatic and flavorful, you need only several teaspoons of this fragrant yogurt to kick it up in taste and texture.
If you are serving the baked oatmeal for guests, then the little individual cast iron pots are lovely. They keep the oatmeal warm for much longer, and you can place the lid on top for extra fancy serving. You can serve the yogurt in a small bowl with a spoon on the side.
Other Oat Recipes
Cranberry Kumquat Baked Oatmeal
Equipment & Tools
- 7 small ramekins or mini cast iron cocottes OR
- 1 baking dish medium
- 2 mixing bowls medium
- Spatula
- Kitchen scale optional
INGREDIENTS
DRY INGREDIENTS
- 240 g rolled oats
- 30 g hazelnuts (toasted, coarsley chopped)
- 18 g almonds (sliced)
- ¼ tsp cardamom (freshly ground)
- 1 tsp cinnamon (Ceylon)
- 1 tsp baking powder (aluminum free)
- pinch salt (Himalayan)
WET INGREDIENTS
- 1 tsp vanilla extract (pure)
- 80 g maple syrup (organic)
- 1 egg (medium)
- 490 g almond milk (unsweetened, organic)
- 1 tbsp date syrup (organic)
FRUITS
- 26 g apples (peeled and cored)
- 120 g cranberries (fresh or frozen)
- 30 g kumquats
OTHER
- 1 tsp coconut oil
- 1 tbsp almonds (sliced)
MAPLE VANILLA YOGURT
- 250 g yogurt (organic)
- 3 tsp maple syrup (organic)
- 1½ tsp vanilla paste
INSTRUCTIONS
- Preheat the oven to 180ºC / 356ºF.
- Brush the baking dish or mini cast iron cocottes with coconut oil. Set aside.
- Slice the kumquats in quarters, take the seeds out and cut the middle white pith. Coarsely dice the slices.
- Add all the dry ingredients into a mixing bowl and mix well to incorporate all the ingredients uniformly. Add the cranberries and the kumquats to dry ingredients. Set aside.
- Whisk all the wet ingredients in another bowl. Grate the apple into the wet mixture. Stir to combine.
- Mix the wet ingredients and the dry ingredients until well combined.
- Distribute the mixture evenly if using individual baking dishes (about three heaped tablespoons in each) or pour the mixture into the baking dish — level with the spatula.
- Sprinkle the sliced almonds on top.
- Bake for 30 minutes or until it is puffed up a bit, there is no liquid in the baking dish, and the fruits have burst and are thoroughly cooked – Note 1.Cool for at least 5 minutes before serving.
- To make the maple vanilla yogurt, mix all the ingredients in the bowl. Serve alongside the baked oatmeal – Note 2.
NOTES
- After about 25 minutes into the baking, check the oatmeal. One thing you don’t want to do is to overbake it.
- For extra flavor, you can substitute coconut yogurt instead.
