Le Food Snob

Baked Peanut Butter and Cranberry Oatmeal

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I got the idea for this combination of oatmeal ingredients in part by observing my coworker eating dried cranberries with peanut butter at her desk. At least I think that’s what she was eating.


  • 1/2 c. butter, softened
  • 1/4 c. white sugar
  • 1/2  c. brown sugar
  • 1/2 c. chunky peanut butter
  • 2 eggs
  • 1 c. milk
  • 1/2 to 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 T. baking powder
  • 3 c. regular or quick-cooking oats
  • 1 c. dried cranberries
  • 1 c. walnuts
  • 2 T. Vanilla Sugar
  • warm milk (optional)


  1. Beat together the butter, sugars, peanut butter and eggs. Mix in the cinnamon, salt, baking powder and oats. Beat well. Add the fruit, nuts and milk. Pour into a greased 8-inch square pan. Cover with foil and refrigerate overnight.
  2. In the morning, preheat the oven to 350 degrees. Uncover the pan and sprinkle with vanilla sugar. Bake in preheated oven until firm, about 45 minutes. Serve hot with warm milk, if desired.

Baking this recipe results in an extremely dry oatmeal – though oddly it’s not dry in a bad way. It almost reminds me of cooked granola. It actually tastes fine ‘dry.’ But if you’d like you can add a quarter-cup of milk or half and half to turn this baked oatmeal into a more traditional style creamy stove-top (or microwave) oatmeal.

Recipe rating: 


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