Cranberry Oat Breakfast Casserole

Cranberry Oat Breakfast Casserole

What do you call a dish that resembles a cross between apple crisp (minus the apples), oat dessert bars baked oatmeal and cranberry sauce? I call it a breakfast casserole…without the eggs, sausage and cheese of a normal breakfast casserole!

This is a yummy way to get your oats and use up that leftover can of cranberry sauce you bought when it was on sale at Thanksgiving. It’s also quick, yummy and doesn’t make a lot of dishes.


  • 1 can (16 oz) whole cranberry sauce
  • 1/2 c. crushed pineapple, drained
  • 1/4 tsp. vanilla
  • 1 1/2 c. quick oats
  • 1 1/2 c. flour
  • 3/4 c. brown sugar
  • 3/4 c. butter, melted
  • 1/4 tsp. baking soda
  • 1/8 tsp. salt
  • 1/4 c. pecans or walnuts, chopped (optional)


Preheat your oven to 400 degrees. Combine the cranberry sauce, pineapple and vanilla in a small bowl. Set aside.

In another bowl, combine all remaining ingredients except the nuts. Mix until fully combined, then stir in the nuts.

Spoon about two-thirds of the dough into a greased 8×8 pan. Press down firmly. Pour the cranberry filling over the dough. Sprinkle with the remaining dough.

Bake 25 minutes at 400 degrees. Serve with tall glasses of cold milk or top with whipped cream. (Did I mention this started out as a dessert recipe?


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One thought on “Cranberry Oat Breakfast Casserole

  1. […] To clarify, these muffins do NOT have corn in them — it’s cornbread. They taste just like corn muffins but with a bit of added sweetness from pineapple. They’re a perfect way to use up some extra canned pineapple you might have hanging around…like extras from Cranberry Oat Breakfast Casserole. […]

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