Apple-Cranberry Breakfast Pudding
This baked oatmeal breakfast pudding is healthy and hearty with just the right amount of sweetness.
By Yankee Magazine|Aug 26 2025|
Apple-Cranberry Breakfast Pudding
Photo Credit: Styled and photographed by Liz NeilyThis baked oatmeal pudding studded with apples and cranberries is healthy and hearty. Senior food editor Amy Traverso says, “I love to bake a batch on Sunday and eat my way through it during the week, always with a dollop of yogurt and a drizzle of maple syrup.”
This Apple-Cranberry Breakfast Pudding recipe from Amy Traverso first appeared in the September/October 2025 issue of Yankee.
Yield:
8 servings.
Ingredients
Butter, for greasing baking dish
3 cups milk
4 large eggs
½ cup packed light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups rolled (old-fashioned) oats
¾ cup halved fresh cranberries
¾ cup diced firm-sweet apples
⅓ cup chopped walnuts
1½ teaspoons baking powder
¾ teaspoon kosher salt
Yogurt and maple syrup, for finishing
Instructions
Preheat your oven to 325°F. Butter a 2-quart baking dish and set aside.
In a large mixing bowl, whisk together the milk, eggs, brown sugar, cinnamon, and nutmeg. Add the oats, cranberries, apples, walnuts, baking powder, and kosher salt and stir until evenly combined.
Pour into the baking dish, place into the oven, and bake until the center is set and the top is golden brown, between 50 and 60 minutes. Serve warm with yogurt and maple syrup.
Could this be assembled the night before and cooked in the morning?