Healthy Cranberry Orange Oatmeal Bread is a quick and delicious recipe for using up fresh cranberries. Try it as a seasonal snack, breakfast, or homemade holiday gift!
Hope y'all have had enough time to recover from your sugar and carb hangover from the holidays because today I'm sharing a super delicious Healthy Cranberry Orange Oatmeal Bread! What's that? You haven't had time to recover? Well then, I suggest you eat a couple salads (like this one or this one) while the bread is baking, because it is too tasty not to make!
I decided on this Healthy Cranberry Orange Oatmeal Bread to use up all of the extra cranberries lying around from holiday cranberry sauce and my yummy Spiced Cranberry Mules. Those bags of fresh cranberries seem everlasting, don't they? I didn’t want to make cookies, because we already had a house full of them, and you can only make the same cranberry and blueberry yogurt for so many days. But since I'm making an effort to waste less food, I needed to use those bad boys up. Cranberry and orange are a classic combination, so it seemed perfect.
This bread is a perfect morning snack or breakfast. It's not too sweet, and it has lots of filling fiber from oats. Plus it is studded with beautiful tart cranberries! It's just delicious with a bit of honey drizzled over the top.
You could also use dried cranberries, but the fresh ones are so gorgeous! If you do use dried, make sure you soak them in some boiling water for a few minutes first to plump them up. And if you have cuties lying around, you can use those in place of a regular orange!
While this recipe is not vegan, you could try experimenting with more flax and liquid instead of the eggs. You could also try substituting your favorite gluten-free flour for the wheat flour, but I haven’t done either. (If you try it, let me know!)
Did you make this recipe? Please leave a star rating in the comments!
PrintHealthy Cranberry Orange Oatmeal Bread
Healthy Cranberry Orange Oatmeal Bread is a quick and delicious recipe for using up fresh cranberries. Try it as a seasonal snack, breakfast, or homemade holiday gift!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 1 loaf 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 1 cup oats, ground
- 1 cup white whole wheat flour
- 1 tablespoon ground flax seeds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 2 large eggs
- 2 tablespoon olive oil
- ¼ cup almond milk
- ¼ cup honey
- ½ cup freshly squeezed orange juice
- 1 cup roughly chopped fresh cranberries
- Zest from 1 orange
- ⅓ cup walnut pieces
Instructions
- Preheat oven to 350° F. Lightly oil a bread loaf or line with parchment.
- In a large bowl, combine ground oats, flour, flax, baking soda, baking powder and cinnamon.
- In a separate bowl, combine eggs, oil, almond milk, honey, and orange juice and beat until blended.
- Add wet ingredients to dry ingredients and stir until just combined. Gently stir in cranberries, orange zest, and walnuts.
- Pour batter into prepared loaf pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool bread before slicing. Serve with a bit of honey, if you want!
Keywords: cranberry oatmeal bread, cranberry orange bread, oatmeal bread with fruit
Teresa says
I love this recipe. I’ve made it 3 times now and it’s my new go-to. It’s not overly sweet and is full of flavour and nutritious elements.
★★★★★
Kaleigh says
Thanks for your review Teresa!
Phoebe says
Hubby and I love it! I used frozen cranberries and subbed maple syrup in place of honey (so 11 m.o. can enjoy, too) to make 12 muffins. I placed walnut halves on top of the muffins, both for garnish and so we can pick them off easily before giving to our baby. I checked the muffins at 20 mins and they were done. Hubby and I love how perfectly tasty they are without being overly sweet; they taste so healthy and I can’t wait to see how my baby will like it when he wakes up.
THANK YOU for sharing this wholesome recipe and for giving me a great way to use up the frozen cranberries and ground flaxseed that I’ve kept in storage in my freezer! 😉
★★★★★
Kaleigh says
Hi Phoebe, I'm so glad you all liked it! Hope your sweet babe did, too 🙂 Thanks for your review.
Amy Papenhausen says
I made these using only 3/4 C dried cranberries. I also just used reg quick cook oats, not ground. They turned out lovely,. Great fresh from the oven, not topped with anything. Seems healthy and delicious. Tried to attach picture but I don't know how.
★★★★★
Marie says
What size(s) of loaf pan do you suggest? Thanks!
Kaleigh says
Roughly 9 x 5 inches.
Michelle T says
Hi! I don’t bake (or cook), but want to try this! Can I use regular flour or bread flour (it’s what I have in the pantry)? Also, can I use unsweetened coconut milk (or whole cows milk) instead of almond milk? Thank you!!
Kaleigh says
Hi Michelle!
I haven't ever tried it with regular flour, but I think it should work (you may reduce the liquid by a tbsp or 2). Any milk will work just fine!
Emily Boyd says
I made this - subbing wheat flour for almond flour and I love it! I am currently 8.5 months pregnant so trying to find filling things that are appealing for breakfast and seasonal but not overly filled with sugar. This was perfect, did not even need the honey on top. In the mornings with my coffee - YUM. Thank you 🙂
Kaleigh says
Hi Emily,
I'm so glad you liked it, and congrats on the little one!
sarawadams says
No sugar?!
Kaleigh says
No, just a little bit of honey!
Tam says
It’s not sweet at all. I think I would add some stevia next times. Very crumbly and the berries are very tart! Not a fan
Kaleigh says
Sorry it didn't work for you, Tam.