Cranberry Orange Oatmeal Breakfast Cake: Your New Morning Sunshine

This Cranberry Orange Oatmeal Breakfast Cake is about to become your go-to recipe for cozy, joyful mornings. Imagine a tender, oat-filled cake bursting with juicy, tart cranberries and bright, sunny orange flavor. It’s wholesome enough for a weekday breakfast yet special enough for a holiday brunch.

This Cranberry Orange Oatmeal Breakfast Cake is incredibly easy to mix up, fills your kitchen with an unforgettable aroma, and is the edible equivalent of a warm, comforting hug.

WHY YOU WILL LOVE THIS CAKE

You will absolutely adore this Cranberry Orange Oatmeal Breakfast Cake for so many reasons.

• Firstly, it strikes the perfect balance between wholesome and indulgent, thanks to the hearty oats and natural sweetness.
• Secondly, the vibrant combination of tart cranberries and sweet orange is a classic for a reason it’s simply irresistible.
• Furthermore, this Cranberry Orange Oatmeal Breakfast Cake is a make-ahead dream; bake it the night before for a stress-free morning.
• Finally, it’s a one-bowl wonder in many steps, making cleanup an absolute breeze.

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WHAT YOU WILL NEED

Gathering your Cranberry Orange Oatmeal Breakfast Cake ingredients is simple. Using fresh cranberries and real orange zest is the key to the brightest flavor.

For the Cake

• All-Purpose Flour: The base of the cake structure.
• Old-Fashioned Rolled Oats: These give the cake its wonderful, hearty texture. Do not use instant oats.
• Light Brown Sugar: Adds a deep, molasses-like sweetness that pairs perfectly with the oats and fruit.
• Baking Powder & Soda: For the perfect rise.
• Salt & Cinnamon: To enhance all the other flavors.
• Butter: Unsalted, melted. This keeps the cake moist and rich.
• Milk & Greek Yogurt: The combination ensures a supremely tender and moist crumb. Buttermilk is also a great substitute.
• Egg: One large egg to bind everything together.
• Orange Zest and Juice: The star of the show! Freshly zested and juiced is non-negotiable for the best flavor.
• Vanilla Extract: For warmth.
• Fresh Cranberries: You can use frozen; do not thaw.

For the Optional Orange Glaze

• Powdered Sugar: For sweetness and structure.
• Orange Juice: Just a tablespoon or two to thin it to a drizzling consistency.

TOOLS YOU WILL WANT

You will need a standard 9-inch square or round baking pan, parchment paper, a large mixing bowl, a zester (a microplane is perfect), a whisk, and a spatula. An electric mixer is optional, as this cake comes together easily by hand.

HOW TO MAKE THIS CAKE

Follow these Cranberry Orange Oatmeal Breakfast Cake simple steps for a perfectly baked cake every single time.

Prep the Pan and Oven

1. First, preheat your oven to 350°F (175°C).
2. Then, grease your baking pan and line it with parchment paper, leaving an overhang for easy removal.

Mix the Dry Ingredients

1. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
2. Ensure the mixture is uniform and there are no lumps of brown sugar.

Combine the Wet Ingredients

1. In a separate bowl or a large measuring cup, whisk together the melted (and slightly cooled) butter, milk, yogurt, egg, fresh orange juice, orange zest, and vanilla extract.
2. Whisk until the mixture is completely smooth and emulsified.

Bring It All Together

1. Pour the wet ingredients into the dry ingredients.
2. Using a spatula, gently fold the batter together until just combined. Do not over-mix; a few streaks of flour are okay.
3. Gently fold in the fresh cranberries until they are evenly distributed.

Bake to Perfection

1. Pour the batter into your prepared pan and spread it into an even layer.
2. Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. Let the cake cool in the pan for at least 20 minutes before adding glaze or slicing.

Add the Finishing Touch

1. If using the glaze, simply whisk the powdered sugar and orange juice together until smooth.
2. Once the cake has cooled slightly, drizzle the glaze over the top for an extra burst of orange flavor and a beautiful presentation.

TIPS AND TRICKS FOR PERFECT CAKE

I want to share my best tips to make your Cranberry Orange Oatmeal Breakfast Cake flawless. For the most tender crumb, avoid over-mixing the batter once the wet and dry ingredients are combined. Furthermore, if your cranberries are very large, consider giving them a rough chop to distribute the tart flavor more evenly.

For an extra oat-y crunch, sprinkle a handful of oats on top of the batter just before baking. Finally, let the cake cool almost completely before slicing for the cleanest cuts.

VARIATIONS YOU WILL ACTUALLY TRY

This Cranberry Orange Oatmeal Breakfast Cake recipe is wonderfully adaptable.

• For a Nutty Crunch, fold in 1/2 cup of chopped walnuts or pecans along with the cranberries.
• For a Lemon Blueberry Twist, simply swap the orange for lemon zest/juice and the cranberries for blueberries.
• You can also create a Cinnamon Streusel Top by mixing 1/4 cup each of oats, flour, and brown sugar with 2 tbsp melted butter and sprinkling it over the batter before baking.

MAKE-AHEAD, STORAGE & FREEZING

This Cranberry Orange Oatmeal Breakfast Cake is a meal-prepper’s dream. You can store it covered at room temperature for 2 days, or in the refrigerator for up to 5 days. It freezes beautifully, too. Wrap the whole cake or individual slices tightly in plastic wrap and then in foil; it will keep for up to 3 months. Thaw overnight in the refrigerator.

TROUBLESHOOTING: COMMON QUESTIONS

Let’s solve any potential issues. If your Cranberry Orange Oatmeal Breakfast Cake is browning too quickly, tent it loosely with foil for the last 10-15 minutes of baking. If the center is still wet, it needs more baking time; test it in 5-minute increments. If you find the cranberries are too tart for your taste, you can toss them in a tablespoon of the dry ingredients before folding them in, which helps prevent them from sinking and can mellow their tartness slightly.

SERVING SUGGESTIONS

This Cranberry Orange Oatmeal Breakfast Cake is delicious served slightly warm, at room temperature, or even cold straight from the fridge. I love it with a hot cup of coffee or tea. For a truly decadent weekend treat, serve a warm slice with a pat of butter melting on top or a dollop of Greek yogurt.

NUTRITION NOTES

This is a wholesome breakfast option, especially when compared to many store-bought pastries. For a lighter version, you can use a plant-based milk and yogurt. The sugar can also be slightly reduced, but note that it will affect the cake’s tenderness and the balance for the tart cranberries.

MY STORY: WHY I ADORE THIS CAKE

This Cranberry Orange Oatmeal Breakfast Cake was born on a chilly, grey morning when I needed a little spark of joy. I had a bag of cranberries in the fridge and a beautiful orange on the counter. Throwing them together with my favorite oatmeal muffin base resulted in this stunning cake.

It immediately brightened our morning and has been a staple in our home ever since, especially during the holiday season. It’s the Cranberry Orange Oatmeal Breakfast Cake, I bring to new neighbors and the one my family requests on Christmas morning.

FINAL CHECKLIST BEFORE YOU BAKE

Before you start, do a quick scan:

• Oven is preheated to 350°F (175°C).
• Pan is greased and lined with parchment.
• Butter is melted and slightly cooled.
• Orange is zested and juiced.
• Cranberries are rinsed and dried.

FREQUENTLY ASKED QUESTIONS