Ever need a breakfast that feels like a treat but is actually good for you? That is exactly what these Healthy Oatmeal Cranberry Muffins with Fresh Berries are all about.
They are so simple to whip up and pack a ton of flavor. The combination of tart cranberries, zesty orange, and rich dark chocolate is just perfect for starting your day right.
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Why You’ll Love This Recipe
Honestly, what’s not to love? These muffins are incredibly moist and tender, thanks to the soaked steel cut oats. They have a wonderfully hearty texture that is super satisfying.
Plus, this is one of those Cranberry Recipes Healthy enough for breakfast but tasty enough for dessert. They are made with whole wheat flour and naturally sweetened with coconut sugar.
They are also a fantastic grab and go option for busy mornings. Just make a batch over the weekend and you are all set for the week!
Ingredients
- 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)
Step By Step Instructions
Step 1: Soak The Oats
First things first, grab a small bowl. Add your steel cut oats and the almond milk. Give it a good stir to make sure all the oats are submerged.
Now, cover the bowl and pop it in the refrigerator overnight. If you are short on time, at least five to six hours will do the trick.
Step 2: Prep The Oven And Pan
Once the oats are nicely soaked, it is time to get ready for baking. Preheat your oven to 425 degrees Fahrenheit. Then, grease a standard twelve cup muffin pan.
Step 3: Mix The Wet Ingredients
In a large bowl, whisk together the egg and olive oil until they are well combined. Then, pour in the orange juice and add the orange zest.
Finally, add your soaked oat mixture to the bowl. Stir everything together until it is just combined. It will look delicious already!
Step 4: Combine The Dry Ingredients
In a separate, medium sized bowl, whisk together the whole wheat flour, coconut sugar, baking soda, cinnamon, and salt. Mixing the dry ingredients separately helps ensure everything is evenly distributed.
Step 5: Mix It All Together
Pour the wet mixture into the bowl with the dry mixture. Stir gently until everything is just combined. It is super important not to over mix the batter!
Now for the best part. Gently fold in the fresh cranberries and the dark chocolate chunks. Yum!
Step 6: Bake The Muffins
Using a cookie scoop or a large spoon, divide the batter evenly among the twelve cups in your prepared muffin pan.
Bake for fifteen to seventeen minutes. You will know they are done when a toothpick inserted into the center of a muffin comes out clean.
Step 7: Cool And Enjoy
Let the muffins cool in the pan for about five minutes. This helps them set up. Then, carefully transfer them to a wire rack to cool completely.
How To Store Leftovers
These muffins store really well. Just place them in an airtight container and keep them at room temperature. They will stay fresh and tasty for about two to three days.
If you want to keep them longer, you can freeze them for up to three months. They make for a perfect future breakfast!
Tips
Do not over mix the batter! A few lumps are totally okay. Overmixing can lead to tough muffins, and nobody wants that.
This is one of my favorite Frozen Cranberry Recipes too. If you only have frozen cranberries on hand, you can use them directly from the freezer. No need to thaw them first.
Feel free to customize! You could swap the dark chocolate for chopped walnuts or pecans for a different kind of crunch.
Conclusion
And there you have it! A simple and incredibly rewarding recipe for Healthy Oatmeal Cranberry Muffins with Fresh Berries. They are a wonderful way to enjoy a wholesome, homemade treat.
I really hope you give this recipe a try and love it as much as I do. Happy baking!
FAQ
Can I Make These Vegan?
You can certainly try! To make this recipe vegan, you would need to replace the egg with a flax egg. Simply mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes to thicken.
Can I Use A Different Type Of Flour?
Yes, you can experiment. All purpose flour would work as a direct substitute for whole wheat flour. A gluten free all purpose blend should also work well if you need a gluten free option.
What If I Don’t Have Coconut Sugar?
No problem at all. You can easily substitute the coconut sugar with an equal amount of brown sugar or maple syrup. If you use a liquid sweetener, you might need to slightly reduce the almond milk.
Healthy Oatmeal Cranberry Muffins with Fresh Berries
These simple and wholesome oatmeal cranberry muffins are packed with flavor. The combination of tart cranberries, zesty orange, and rich dark chocolate makes for a perfect start to your day.
Ingredients
Instructions
- In a small bowl, combine the steel cut oats and almond milk. Cover and refrigerate overnight, or for at least 5-6 hours.
- Preheat oven to 425°F and grease a 12-cup muffin pan. In a large bowl, whisk together the egg and olive oil, then stir in the orange juice, orange zest, and the soaked oat mixture.
- In a separate bowl, whisk together the whole wheat flour, coconut sugar, baking soda, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Fold in the fresh cranberries and dark chocolate chunks.
- Divide the batter evenly among the 12 muffin cups. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Remember to soak the oats overnight for the best, most tender texture.
Be careful not to overmix the batter; a few lumps are perfectly fine and result in a better muffin.
If using frozen cranberries, you can add them directly from the freezer without thawing.
For a variation, swap the dark chocolate chunks for chopped walnuts or pecans.
Nutrition
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Sugar
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