There’s nothing quite like waking up to the smell of something sweet and tart baking in the oven on a holiday morning, is there? My Cranberry Apple Bake has become our family’s go-to breakfast for Christmas and Thanksgiving – the perfect balance of cozy and festive. I’ll never forget the first time I tested this recipe on my kids. My youngest, who usually wrinkles her nose at anything “too fruity,” took one bite and declared it “like dessert for breakfast!” That’s when I knew I’d struck gold – a dish that pleases both kids and adults alike with its bright cranberry tang, tender apples, and just enough sweetness from maple syrup. Best part? It comes together in about 10 minutes of prep – leaving you more time for coffee refills and present-unwrapping.
Table of Contents
Table of Contents
Why You’ll Love This Cranberry Apple Bake
This isn’t just another breakfast bake – it’s the one that’ll have your family sneaking seconds before the plates are cleared. Here’s why it’s become my holiday morning staple:
Quick and Simple
With just 10 minutes of hands-on time and ingredients you likely have on hand (who doesn’t have apples and oats this time of year?), this is the breakfast hero you need when you’d rather be sipping coffee by the tree than fussing in the kitchen. Just mix, pour, and bake – it’s that easy.
Perfect Balance of Flavors
The magic happens when tart cranberries meet sweet apples, all wrapped up in cozy cinnamon and bright orange zest. It’s like having a slice of winter morning sunshine – just sweet enough to feel special, but with enough zing to keep you coming back for another bite.
Cranberry Apple Bake Ingredients
You won’t believe how simple the ingredient list is for this showstopper! Here’s what you’ll need to make my favorite holiday breakfast bake:
- 2 cups full-fat cottage cheese – The secret weapon for creaminess and protein (trust me, you won’t taste it!)
- 3 large eggs – Room temp works best for smooth mixing
- 1 large apple, peeled and diced – I like Honeycrisp or Granny Smith for the perfect texture
- 1 cup fresh or frozen cranberries – No need to thaw if using frozen
- 1/2 cup rolled oats – Old-fashioned, not instant
- 1/3 cup maple syrup – Pack it in the measuring cup for full flavor
- 1 tsp vanilla extract – Pure vanilla makes all the difference
- 1 tbsp fresh orange zest – About 1 large orange’s worth – don’t skip this!
- 1 tsp ground cinnamon – For that cozy warmth
- 1 tsp baking powder – Our little rising helper
How to Make Cranberry Apple Bake
Okay, let me walk you through my foolproof method for this holiday-worthy breakfast bake. It’s so simple, you’ll be amazed at how much flavor comes together with barely any effort!
Prep the Baking Dish
First things first – grab your trusty 9×9-inch baking dish (I use my grandma’s old Pyrex for good luck!) and give it a good greasing with butter or cooking spray. Trust me, you don’t want to skip this step – nothing’s sadder than beautiful cranberry-studded bake sticking stubbornly to the pan!
Mix Wet and Dry Ingredients Separately
Now, grab your biggest mixing bowl – the one that makes you feel like a proper baker. Toss in the cottage cheese, eggs, maple syrup, vanilla, and that glorious orange zest. Whisk it like you mean it until it’s smooth and creamy – no lumps allowed! In another bowl, whisk together the oats, cinnamon, and baking powder.
Fold in Fruits and Bake
Here comes the fun part – gently stir the dry ingredients into the wet mixture until just combined. Then, with the lightest touch (we’re not making concrete here!), fold in those gorgeous diced apples and vibrant cranberries. Pour everything into your prepared dish and pop it in the oven. Bake until the top turns this gorgeous golden brown and a knife poked in the center comes out clean – about 40-45 minutes should do it. The hardest part? Waiting those agonizing 15 minutes for it to set before digging in!
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Cranberry Apple Bake Recipe
A sweet and tart breakfast bake with cranberries, apples, and orange zest, perfect for holiday mornings or family gatherings.
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
Ingredients
- 2 cups full-fat cottage cheese
- 3 large eggs
- 1 large apple, peeled and diced
- 1 cup fresh or frozen cranberries
- 1/2 cup rolled oats
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tbsp fresh orange zest (from about 1 large orange)
- 1 tsp ground cinnamon
- 1 tsp baking powder
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large mixing bowl, whisk together the cottage cheese, eggs, maple syrup, vanilla, and orange zest until well combined.
- Stir in the rolled oats, cinnamon, and baking powder.
- Gently fold in the diced apples and cranberries.
- Pour the mixture into the prepared baking dish.
- Bake for 40-45 minutes, until the top is golden brown and a knife inserted into the center comes out clean.
- Let cool for at least 15 minutes before serving.
Notes
- For a smoother texture, blend the cottage cheese, eggs, maple syrup, vanilla, and orange zest first.
- Best served warm with a drizzle of extra maple syrup.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg
Tips for the Best Cranberry Apple Bake
After making this bake more times than I can count (my kids beg for it year-round!), I’ve picked up a few tricks that take it from good to wow. For extra smooth texture, blend the cottage cheese mixture before adding oats – it disappears completely into the bake! And here’s my golden rule: let it rest at least 15 minutes after baking. I know it’s tempting, but trust me – that patience pays off with perfect slices that hold their shape beautifully.
Cranberry Apple Bake Variations
Don’t be afraid to make this recipe your own! Swap pears for apples when you’re craving something extra juicy, or try honey instead of maple syrup for a deeper sweetness. Not a fan of cranberries? Raspberries or blackberries work beautifully too. For a nutty crunch, toss in a handful of chopped pecans or walnuts before baking. The possibilities are endless – just keep the liquid ratios the same!
Serving and Storing Cranberry Apple Bake
Oh, that moment when you slice into the warm bake and see all those ruby-red cranberries peeking through – pure magic! I always serve it right from the oven with an extra drizzle of maple syrup (because why not?). Leftovers? They’ll keep beautifully in the fridge for up to 3 days. Just pop a slice in the microwave for 20-30 seconds – it practically tastes fresh-baked all over again. Pro tip: If you’ve got hungry kids like mine, you might want to double the recipe!
Cranberry Apple Bake FAQs
I’ve gotten so many questions about this recipe over the years – here are the answers to the ones I hear most often!
Can I use dried cranberries instead of fresh?
You absolutely can, but here’s my trick – soak them in warm orange juice for 10 minutes first! This plumps them up and prevents that “too chewy” texture. Use about 3/4 cup dried since they’re more concentrated in flavor. But honestly? Fresh or frozen cranberries give that perfect pop of tartness that makes this bake special.
Is this freezer-friendly?
Oh yes, and what a lifesaver that is! After baking and cooling completely, wrap individual portions tightly in plastic wrap, then foil. They’ll keep beautifully for up to 2 months. When that holiday morning craving hits, just thaw overnight in the fridge and warm gently in the oven – good as new!
Can I make this ahead?
My favorite time-saving trick! Mix everything the night before (except the baking powder – add that right before baking), cover tightly, and refrigerate. In the morning, just pour into your greased dish, stir in the baking powder, and bake as directed. You might need to add 5 extra minutes since it’s going in cold – just watch for that golden top!
What if I don’t have cottage cheese?
No worries – Greek yogurt works great too! Use the same amount of full-fat plain yogurt for similar creaminess. The texture will be slightly tangier, but still delicious. Ricotta could work in a pinch, but it’ll be denser – I’d thin it with a splash of milk first.
Can I use steel-cut oats instead of rolled oats?
I wouldn’t recommend it – steel-cut oats stay too chewy in this bake. Stick with old-fashioned rolled oats for that perfect tender texture. If you’re out, quick oats can work in a pinch, but your bake might be slightly softer.
Nutritional Information
Now, I’m no nutritionist, but I do love knowing roughly what’s going into my family’s breakfast! Keep in mind these numbers can change depending on your exact ingredients – maple syrup brands vary, apple sizes differ, you know how it goes. But here’s the general picture per serving:
This Cranberry Apple Bake gives you a nice balance – enough natural sweetness to feel like a treat, but with enough protein and fiber to keep everyone satisfied until lunch. The cottage cheese packs a protein punch (without tasting “healthy” – my kids never suspect a thing!), while the oats and fruits give you that good-for-you fiber. And that orange zest? Well, that’s just sunshine in edible form!
Remember – holidays are for enjoying, not counting every gram. But isn’t it nice when something this delicious also happens to be pretty wholesome? That’s what I call a breakfast win!
Share Your Cranberry Apple Bake
Now it’s your turn! I’d love to hear how your Cranberry Apple Bake turns out – did your family gobble it up like mine does? Leave a comment below with your thoughts (or any clever twists you tried!). Snap a photo of that golden, cranberry-studded beauty and tag me – nothing makes me happier than seeing my recipes on your holiday table!
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