Cinnamon Maple Cranberry Baked Oatmeal Skillet

Quick Recipe Version (TL;DR)

• Yield: 4–6 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 cups (200 g) old-fashioned rolled oats
• 1/2 cup (60 g) chopped pecans or walnuts (optional but tasty)
• 1 1/2 cups (150 g) fresh cranberries
• 1/3 cup (80 ml) plus 2 tbsp pure maple syrup, divided
• 3 tbsp light brown sugar, packed
• 1 3/4 cups (420 ml) milk (dairy or unsweetened plant-based)
• 2 large eggs
• 3 tbsp unsalted butter (2 tbsp melted, 1 tbsp in skillet), plus extra for greasing
• 1 tsp ground cinnamon + pinch nutmeg
• 1 tsp baking powder + 1/2 tsp fine salt
• 1 tsp orange zest (optional, but great with cranberries)
• Vanilla yogurt, cream, or extra maple syrup for serving (optional)

Do This

• 1. Preheat oven to 375°F (190°C). Generously butter a 10-inch oven-safe skillet (cast iron works best).
• 2. In the dry skillet over medium heat, toast oats and nuts 4–5 minutes until fragrant and lightly golden; transfer to a bowl.
• 3. Stir cinnamon, nutmeg, baking powder, and salt into the toasted oats and nuts.
• 4. In another bowl, whisk milk, 1/3 cup maple syrup, eggs, 2 tbsp melted butter, and vanilla until smooth.
• 5. In the buttered skillet, spread cranberries, sprinkle with brown sugar and orange zest, and drizzle with remaining 2 tbsp maple syrup. Dot with 1 tbsp butter.
• 6. Sprinkle oat mixture evenly over the cranberries, then pour wet mixture over the top. Gently shake the pan to settle.
• 7. Bake 30–35 minutes, until set in the center and bubbling at the edges. Rest 5–10 minutes, then serve warm with extra maple or yogurt.

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Why You’ll Love This Recipe

• Cozy, tart-sweet flavor: bright fresh cranberries balanced with warm cinnamon and maple syrup.
• All made in one skillet for easy prep, easy cleanup, and rustic table-to-oven presentation.
• Hearty yet wholesome breakfast: whole-grain oats, minimal refined sugar, and customizable dairy options.
• Flexible: great for weekend brunch, holiday mornings, or weekly meal prep.

Grocery List

• Produce: Fresh cranberries, orange (for zest, optional).
• Dairy: Milk (or plant-based milk), eggs, unsalted butter, yogurt or cream for serving (optional).
• Pantry: Old-fashioned rolled oats, chopped pecans or walnuts, pure maple syrup, light brown sugar, vanilla extract, ground cinnamon, ground nutmeg, baking powder, fine salt.

Full Ingredients

For the Cranberry Layer

• 1 1/2 cups (150 g) fresh cranberries, rinsed and patted dry
• 2 tbsp pure maple syrup
• 3 tbsp light brown sugar, packed
• 1 tsp finely grated orange zest (optional, but highly recommended)
• 1 tbsp unsalted butter, cut into small pieces
• 1 small pinch fine sea salt

For the Toasted Oat Mixture

• 2 cups (200 g) old-fashioned rolled oats (do not use quick or instant oats)
• 1/2 cup (60 g) chopped pecans or walnuts (optional, but adds great crunch)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking powder
• 1/2 tsp fine sea salt

For the Maple Custard

• 1 3/4 cups (420 ml) milk (whole, 2%, or unsweetened almond/oat milk)
• 1/3 cup (80 ml) pure maple syrup
• 2 large eggs, at room temperature if possible
• 2 tbsp unsalted butter, melted and slightly cooled
• 2 tsp pure vanilla extract

For the Skillet and Serving

• 1–2 tsp unsalted butter, for greasing the skillet
• Extra pure maple syrup, for drizzling
• Plain or vanilla Greek yogurt, whipped cream, or a splash of cream (optional)
• Extra chopped nuts for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your skillet

Place an oven rack in the center position and preheat your oven to 375°F (190°C). Choose a 10-inch oven-safe skillet, ideally cast iron for even heat and a rustic presentation. Rub the bottom and sides thoroughly with 1–2 teaspoons of butter to prevent sticking and to add flavor. Set the buttered skillet on the stovetop, ready for toasting the oats.

Step 2: Toast the oats and nuts for deeper flavor

Place the buttered skillet over medium heat. Add the rolled oats and chopped nuts (if using) to the dry skillet. Toast, stirring frequently with a wooden spoon or spatula, for 4–5 minutes, until the oats are lightly golden and smell nutty. Watch closely so they do not burn; turn the heat down slightly if they darken too quickly. When fragrant, transfer the toasted oats and nuts to a large bowl and remove the skillet from the heat to cool slightly.

Step 3: Mix the dry ingredients

To the warm (but not hot) toasted oats and nuts, add the cinnamon, nutmeg, baking powder, and salt. Stir until everything is evenly coated in the spices and leavening. This ensures the flavor and rise are distributed throughout the skillet bake instead of clumping in one spot.

Step 4: Whisk together the maple custard

In a separate medium bowl, whisk the eggs until smooth. Add the milk, maple syrup, melted butter, and vanilla extract. Whisk until the mixture is fully combined and slightly frothy. If the melted butter is very hot, let it cool for a minute before adding so it does not scramble the eggs. This maple custard is what binds the oats and creates a soft, bread-pudding-like texture once baked.

Step 5: Build the cranberry base in the skillet

Return the (now empty) skillet to the counter. Spread the cranberries evenly over the bottom. Sprinkle the brown sugar and orange zest over the berries, followed by a tiny pinch of salt to sharpen the flavor. Drizzle the cranberries with 2 tablespoons of maple syrup, then dot the top with the 1 tablespoon of butter pieces. This layer will cook down into a tart-sweet, jammy cranberry base that bubbles up around the oats as it bakes.

Step 6: Assemble the oat skillet

Sprinkle the spiced oat mixture evenly over the cranberries, gently leveling it with your hand or a spoon without packing it down tightly. Give the maple custard a final whisk, then pour it slowly and evenly over the oats, making sure to cover the entire surface. Tilt or gently shake the skillet to help the liquid soak through the oats and reach the cranberry layer below. You should see some custard pooling and just barely covering the oats; they will absorb more as they bake.

Step 7: Bake until golden and serve warm

Carefully transfer the skillet to the preheated oven. Bake for 30–35 minutes, until the edges are golden brown, the cranberries are bubbling, and the center is just set but still a little soft. A knife inserted in the middle should come out mostly clean, with moist crumbs but no runny custard. Remove the skillet from the oven and let it cool for 5–10 minutes to firm up slightly. Serve warm, scooping into bowls with a drizzle of extra maple syrup and a dollop of yogurt or cream, plus a sprinkle of extra nuts if you like.

Pro Tips

• Use old-fashioned rolled oats only; quick oats turn mushy and steel-cut oats will not soften enough in this bake time.
• Room-temperature eggs and milk blend more smoothly and help the skillet bake cook evenly.
• If your cranberries are extremely tart, add an extra 1–2 tablespoons of brown sugar to the cranberry layer.
• For a crisper top, bake on the upper-middle rack for the last 5 minutes of baking.
• Let the skillet rest before serving; this short cooling time helps the oat mixture set into soft, sliceable scoops rather than falling apart.

Variations

• Apple-cranberry version: Fold 1 cup of small-diced apple into the cranberry layer for extra sweetness and texture.
• Dairy-free: Use plant-based milk and substitute the butter with coconut oil or a vegan butter alternative.
• Extra protein: Serve with Greek yogurt on top, or whisk 1–2 additional egg whites into the custard for a slightly firmer, higher-protein bake.

Storage & Make-Ahead

Let the baked cranberry oat skillet cool to room temperature. Cover the skillet tightly with foil or transfer leftovers to an airtight container. Refrigerate for up to 4 days. Reheat individual portions in the microwave for 45–60 seconds, or warm the whole skillet, covered, in a 325°F (165°C) oven for 10–15 minutes. For make-ahead prep, you can assemble the dry oat mixture and cranberry layer the night before, storing the oats covered at room temperature and the cranberries covered in the refrigerator. Whisk the custard in the morning, pour it over, and bake as directed, adding 2–3 minutes if the skillet is very cold going into the oven.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without toppings): about 360 calories; 12 g fat; 6 g saturated fat; 54 g carbohydrates; 6 g fiber; 23 g sugars; 9 g protein; 230 mg sodium. Values will vary based on milk type, nut inclusion, and toppings.