Cranberry Oatmeal Muffins are bursting with fresh cranberries, sweet orange and dark chocolate. They're hearty, wholesome, and dairy-free, and make the perfect addition to your holiday brunch or breakfast!
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Table of Contents
This recipe was originally published in November 2017 and has been updated with new text and photos. The recipe remains the same.
Have you been able to get your hands on any fresh cranberries yet? They usually start popping up in grocery stores around here in late September, but become more plentiful as the holiday season gets closer.
I have a slight obsession with fresh cranberries and usually freeze a few large bags during the fall so I have enough for baking and cooking throughout the year. That's the thing about cranberries. They're just as great frozen as they are fresh.
Details on a few ingredients
- Fresh cranberries: A full cup adds a pop of color and tart flavor. If you don't have fresh cranberries, you can use frozen or dried cranberries.
- Steel-cut oats: For muffins with a nutty texture, you'll want to go with steel-cut oats. They need to soak for a few hours (or even overnight), so if you're short on time, just use rolled oats and soak them for 30-60 minutes.
- Nut milk: If you don't have unsweetened almond or cashew milk, feel free to use cow's milk. (Just note that the recipe will no longer be dairy-free).
- Orange (juice and zest): For maximum flavor, go for freshly squeezed orange juice. To get 3 tablespoons of juice and 1 tablespoon of zest for this recipe, you'll need about half a large orange.
- Whole wheat flour: These muffins are made with whole wheat flour to keep them on the healthier side. If you prefer all-purpose white flour, you can make a 1:1 substitution.
- Dark chocolate: I usually go for dairy-free dark chocolate chunks or chips, but you can use whatever chocolate chips you like if you don't need this recipe to be dairy-free.
How to make cranberry muffins with soaked oats
- Soak the oats and milk overnight, or for at least 5-6 hours.
- Whisk together the egg and oil. Add in the orange juice and zest, along with the oat mixture. Stir until combined.
- In a separate bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
- Add the wet mixture to the dry mixture and stir until combined. Fold in the cranberries and chocolate chunks.
- Divide the muffin batter into a greased muffin pan and bake on 425F for 15-17 minutes.
Frequently asked questions
Yes, you can add frozen cranberries right to the muffin batter. No need to defrost them or adjust the bake time.
Absolutely. Just keep in mind that the muffins will be a little sweeter and less tart. Dried cranberries are usually sweetened, but their flavor and chewy texture really work with the orange and dark chocolate in these muffins.
They should be stored in an airtight container at room temperature.
If stored properly, they will stay fresh for 2-3 days.
Yes. Just arrange the muffins in a single layer in an airtight container and store them in the freezer for up to 3 months. Defrost at room temperature before eating.
Additional tips and recipe substitutions
- To zest your orange, just use a zester or the small holes on a box grater. Also, refrigerate your orange before zesting. The cold will keep the peel firm and it will be easier to zest.
- If you don't have oranges, try using fresh lemon as a substitute.
- I find darker colored bakeware tends to brown baked goods more quickly than lighter colored. I normally use a dark muffin pan, so if you're using a lighter colored pan, you may need to increase the bake time by a few minutes. Check for doneness with a toothpick.
More oatmeal muffin recipes
- Blueberry Vanilla Oatmeal Muffins
- Air Fryer Muffins
- Healthy Banana Nut Muffins
- Banana Blackberry Oatmeal Muffins
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Cranberry Oatmeal Muffins
Ingredients
- 1 cup steel-cut oats
- 1 cup unsweetened almond milk
- 1 large egg
- ¼ cup extra virgin olive oil
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 cup whole wheat flour
- ¼ cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup fresh cranberries
- ½ cup dark chocolate chunks, dairy-free
Instructions
- In a small bowl, add the oats and milk. Stir to combine. Cover and refrigerate overnight, or for at least 5-6 hours.
- Once the oats are soaked, preheat the oven to 425F and grease a 12-cup muffin pan.
- In a large bowl, whisk together the egg and oil. Add in the orange juice and zest, along with the oat mixture, and stir until combined.
- In a medium-sized bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
- Add the wet mixture to the dry mixture and stir until combined. Do not over mix. Fold in the cranberries and chocolate chunks.
- Using a cookie scoop, divide the muffin batter into the prepared muffin pan. Bake for 15-17 minutes, or until a tooth pick inserted into a muffin comes out clean.
- Let the muffins rest in the pan for 5 minutes before turning out onto a wire rack to cool completely.
- Store in an airtight container at room temperature and enjoy within 2-3 days, or freeze for up to 3 months.
Notes
- The total recipe time includes time for the oats to soak.
- Steel-cut oats need to soak overnight, or for at least 5-6 hours. If you're short on time, you can use rolled oats and soak them for 30-60 minutes.
- If you don't have unsweetened almond or cashew milk, you can use cow's milk. (Just note that the recipe will no longer be dairy-free).
- To get 3 tablespoons of orange juice and 1 tablespoon of zest, you'll need about half a large orange.
- If you don't have fresh cranberries, you can use frozen or dried cranberries.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Cindy says
Can you use maple syrup or honey instead of coconut sugar?
Leanne says
I haven't tested this recipe with maple syrup or honey so I can't say for certain how it would turn out. If you don't have coconut sugar, you can substitute brown sugar.