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Cranberry oatmeal muffins arranged on a wire rack to cool.

Cranberry Oatmeal Muffins

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 6 hours
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


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!


  • 1 cup steel-cut oats
  • 1 cup unsweetened almond milk
  • 1 large egg
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 1 cup whole wheat flour
  • 1/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup fresh cranberries
  • 1/2 cup dark chocolate chunks (dairy-free)


  1. In a small bowl, add the oats and milk. Stir to combine. Cover and refrigerate overnight, or for at least 5-6 hours.
  2. Once the oats are soaked, preheat the oven to 425F and grease a 12-cup muffin pan.
  3. 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.
  4. In a medium-sized bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
  5. Add the wet mixture to the dry mixture and stir until combined. Do not over mix. Fold in the cranberries and chocolate chunks.
  6. 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.
  7. Let the muffins rest in the pan for 5 minutes before turning out onto a wire rack to cool completely.
  8. Store in an airtight container at room temperature and enjoy within 2-3 days, or freeze for up to 3 months.


  1. The total recipe time includes time for the oats to soak.
  2. 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.
  3. 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).
  4. To get 3 tablespoons of orange juice and 1 tablespoon of zest, you’ll need about half a large orange.
  5. If you don’t have fresh cranberries, you can use frozen or dried cranberries.
  6. Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.

Keywords: cranberry orange muffins, cranberry muffins