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Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish.

In a large bowl, combine the 1 1/2 cups rolled oats, 1/2 cup all-purpose flour, 1/4 cup light brown sugar, baking powder, cinnamon, and salt for the oat base. Whisk well to combine.

In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry oat mixture and stir until just combined. Do not overmix.

Spread half of the oat mixture evenly into the prepared baking dish.

In a small bowl, gently toss the cranberries with the granulated sugar and orange zest. Spread this cranberry mixture over the oat layer in the baking dish.

Carefully dollop the remaining oat mixture over the cranberry layer, spreading it as evenly as possible to cover the cranberries.

For the crumble topping, combine the 1/2 cup rolled oats, 1/4 cup all-purpose flour, and 2 tablespoons light brown sugar in a small bowl. Add the cold butter pieces and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.

Sprinkle the crumble topping evenly over the top of the bake.

Bake for 35-40 minutes, or until the top is golden brown and the cranberries are bubbly. A toothpick inserted into the oat base (avoiding cranberries) should come out mostly clean.

Let the bake cool for at least 10-15 minutes before serving to allow it to set.


Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish.

In a large bowl, combine the 1 1/2 cups rolled oats, 1/2 cup all-purpose flour, 1/4 cup light brown sugar, baking powder, cinnamon, and salt for the oat base. Whisk well to combine.

In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry oat mixture and stir until just combined. Do not overmix.

Spread half of the oat mixture evenly into the prepared baking dish.

In a small bowl, gently toss the cranberries with the granulated sugar and orange zest. Spread this cranberry mixture over the oat layer in the baking dish.

Carefully dollop the remaining oat mixture over the cranberry layer, spreading it as evenly as possible to cover the cranberries.

For the crumble topping, combine the 1/2 cup rolled oats, 1/4 cup all-purpose flour, and 2 tablespoons light brown sugar in a small bowl. Add the cold butter pieces and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.

Sprinkle the crumble topping evenly over the top of the bake.

Bake for 35-40 minutes, or until the top is golden brown and the cranberries are bubbly. A toothpick inserted into the oat base (avoiding cranberries) should come out mostly clean.

Let the bake cool for at least 10-15 minutes before serving to allow it to set.
