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Cranberry Kumquat Baked Oatmeal

Start your day with a healthy, citrusy sweet cranberry kumquat baked oatmeal. Cranberries provide tart acidic freshness while the kumquats burst with sweet citrusy aromas. Combining these flavors with the creamy sweet oatmeal and topping it with maple vanilla yogurt is a win.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings 7
Calories: 251.9 kcal

Equipment & Tools

  • 7 small ramekins or mini cast iron cocottes OR
  • 1 baking dish medium
  • 2 mixing bowls medium
  • Spatula
  • Kitchen scale optional

INGREDIENTS
 
Metric - US Customary

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

  1. After about 25 minutes into the baking, check the oatmeal. One thing you don't want to do is to overbake it.
  2. For extra flavor, you can substitute coconut yogurt instead.

NUTRITION*

Calories: 251.9kcal (13%) | Carbohydrates: 35.1g (12%) | Protein: 7.4g (15%) | Fat: 9.5g (15%) | Saturated Fat: 2.1g (13%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4.7g | Trans Fat: 0.1g | Cholesterol: 28mg (9%) | Sodium: 180.7mg (8%) | Potassium: 276.4mg (8%) | Fiber: 5g (21%) | Sugar: 13.2g (15%) | Vitamin A: 95.8IU (2%) | Vitamin C: 4.8mg (6%) | Calcium: 216.3mg (22%) | Iron: 1.8mg (10%)

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.