Today’s recipe for Cranberry Orange Overnight Oatmeal Muffins is both healthy and festive! Perfect fuel for your holiday festivities!
So I’m a bit obsessed with cranberries these days. Have you noticed? They are just so bright and festive, and totally versatile in cooking and baking. You can pair them with apples and chicken for some slow cooker tacos, or add them to an oatmeal crisp for a festive and healthy dessert. Both of these will be making an appearance on my table this holiday season!
And, you can’t forget the cranberry sauce. This blackberry chia cranberry sauce is my clean eating version of the holiday favourite, and I’m sure I will be making it multiple times between now and Christmas! In fact, I’ll be whipping up a batch this week to go along with our US Thanksgiving meal.
Yes, we are Canadian, and while we celebrated our Thanksgiving in October, my husband and I always like to cook a small turkey and ham and some side dishes to celebrate the American holiday. We also watch the Macy’s Thanksgiving Day Parade (recorded, of course) and Miracle on 34th Street!
I think our love for the holiday comes from our visit to New York a few years ago. We went for Thanksgiving and Black Friday and it was one of the best long weekend trips we’ve ever done. The weather was mild, and the hustle and bustle made everything feel so festive!
Okay, enough of my trip ramblings, and on to today’s recipe for Cranberry Orange Overnight Oatmeal Muffins. I’ve been making these muffins around the holidays for the past few years, and they’re always a big hit. What’s not to like? Juicy cranberries, dark chocolate chunks and a hint of orange, all packed into an oatmeal muffin. So good!
So I mentioned these are healthy, and I’m not leading you astray. These muffins have as their base steel-cut oats, almond milk, whole wheat flour, coconut sugar, egg and extra virgin olive oil. It’s my go-to muffin base, and I actually shared a blackberry lemon version of it a few months ago.
There are two things I love about these Cranberry Orange Overnight Oatmeal Muffins:
- You can prep them the night before and have warm muffins for breakfast. As the name suggests, you soak the oats overnight in almond milk. And if you prep the other ingredients the night before, all you have to do in the morning is assemble and bake. So if you have a few minutes to spare on Christmas Eve to prep these, you can have freshly made muffins for your Christmas morning breakfast or brunch!
- They are also wholesome and filling, and packed with lots of clean eating ingredients, which makes them the perfect on-the-go breakfast. It’s like eating baked oatmeal, except you don’t need a spoon or a fork. So a totally acceptable breakfast for busy days of shopping and decorating!
And in true Crumb Top Baking fashion, I added dark chocolate chunks to these muffins! I’m not sure I know how to bake without dark chocolate 😉 ! Antioxidants, right?
If you like this recipe, please go ahead and share! And if you make these Cranberry Orange Overnight Oatmeal Muffins, share your photo on Instagram by tagging @crumbtopbaking. I’d love to see your pics!Print
Cranberry Orange Overnight Oatmeal Muffins
Festive and healthy come together in these Cranberry Orange Overnight Oatmeal Muffins. With ingredients like steel-cut oats, whole wheat flour, almond milk, extra virgin olive oil, coconut sugar, cranberries and orange, these muffins make a great clean eating, on-the-go breakfast!
- Prep Time: 15 minutes (plus time for the oats to soak)
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 large muffins
- Category: Breakfast; Snack
- 1 cup steel-cut oats (I use Bob’s Red Mill)
- 1 cup unsweetened almond milk
- 1 egg
- 1/4 cup extra virgin olive oil
- Juice and zest from half an orange
- 1 cup whole wheat flour
- 1/4 cup coconut sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 1 cup fresh cranberries
- 1/2 cup dark chocolate chunks
- In a small bowl, add the oats and almond milk. Stir until combined. Cover and refrigerate overnight (or for at least 2-3 hours) to allow the oats to absorb the milk.
- Once the oats are soaked, pre-heat the oven to 425 degrees and grease a large 6-cup muffin pan. (You can also use cupcake liners).
- In a medium-sized bowl, whisk together the egg and olive oil. Add in the orange juice and zest, along with the oat mixture, and stir until combined.
- In another medium-sized bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Add the dry mixture to the wet mixture and stir until combined. Do not over mix. Fold in the cranberries and chocolate chunks.
- Using a large ice cream scoop, fill the muffin cups with the batter. Bake for 25 minutes, or until a tooth pick inserted into the muffins comes out clean. Remove from the oven and let sit for 5 minutes before transferring to a cooling rack to cool fully.
- Store in an airtight container on the counter and enjoy within 4-5 days. You can also freeze these muffins to enjoy later.
- If you want to prep these muffins the night before, in addition to soaking the oats, you can also prepare the orange juice and zest and store in a container in the fridge. You can also sift together the dry ingredients (flour, sugar, baking soda, cinnamon and salt), and leave covered on the counter.
- This recipe makes 6 large muffins. If you prefer smaller muffins, just use a standard size 12-cup muffin pan and bake the muffins for 15-18 minutes, or until a tooth pick inserted in the middle of the muffins comes out clean.