Remember that beautiful lemon poppy seed baked oatmeal? The one that we all went absolutely nuts for? Well get ready because brand new oatmeal bake filled with more citrus flavors you know and love.
Say hello to my orange baked oatmeal that literally tastes like an orange creamsicle.
I took the flavors from my orange creamsicle smoothie, combined them with the delicious, cake-like consistency of the lemon poppy seed baked oatmeal and created a new breakfast & brunch recipe that’s going to knock your socks off.
Top this orange creamsicle baked oatmeal with a luscious orange yogurt drizzle and have yourself a damn good morning any day of the week. Options to add chocolate chips, cranberries, walnuts or even blueberries are in the notes section of the recipe. If you make it be sure to leave a comment and let me know how you like it!
Everything you’ll need to make orange baked oatmeal
This beautiful orange oatmeal bake is truly the perfect way to clean out your fridge and pantry. You’re going to love the mix of sweet and citrus flavors bursting in every bite! Here’s what you’ll need to make it:
- Eggs: you’ll need two eggs to help the oatmeal bake set properly. I have not tested this recipe with flax eggs, but leave a comment if you do.
- Sweetener: this orange baked oatmeal is naturally sweetened with a little pure maple syrup.
- Extracts: I also added both vanilla extract and almond extract to this orange oatmeal bake and they’re the key to making it taste like an orange creamsicle!
- Oranges: we’re using fresh orange juice and zest for that true citrus flavor in this baked oatmeal.
- Moisture: say goodbye to dry oatmeal bakes! You’ll need just a little butter or coconut oil for moisture, plus any milk you’d like. I love to use vanilla almond milk for extra flavor but any milk will work.
- Oats: you’ll need old fashioned rolled oats in this recipe, gluten free if desired. Do not use steel cut oats!
- Baking staples: you’ll also need some baking powder and salt to make sure this bakes properly.
- For the vanilla orange yogurt drizzle: that gorgeous drizzle is made with greek yogurt, a little powdered sugar, more orange juice & zest plus some vanilla extract for creamy dreamy vanilla orange flavor.
Take this orange oatmeal bake to the next level
While the orange baked oatmeal is incredibly delicious and bursting with flavor, here are some fun mix ins and flavor add-ins you might also love:
- Add a little chocolate. Hello, orange chocolate magic. If you’ve tried my paleo orange-kissed loaf with chocolate drizzle, you’ll love this version. Stir in 1/3 cup of chocolate chips and enjoy! I love mini chocolate chips!
- Boost the nutrients. Feel free to add 1-2 tablespoons of chia seeds to the batter for a boost of healthy fats and omega-3s. Plus who doesn’t love a crunch. Poppyseeds would also be delicious!
- Try a holiday twist. Fold in fresh, frozen or dried cranberries, walnuts, cinnamon & nutmeg for a fun twist around Christmas! Looking for a Thanksgiving brunch option? Swirl in some homemade cranberry sauce. YUM.
- Celebrate summer flavors. Add in a cup of fresh or frozen blueberries and enjoy this orange baked oatmeal all summer long.
How to make it gluten free, dairy free & vegan
- To make it dairy free: simply use coconut oil or vegan butter, dairy free milk and a dairy free yogurt in the topping.
- To make it gluten free: be sure to use certified gluten free rolled oats.
- To make it vegan: I think flax eggs or chia eggs will work well in this orange oatmeal bake, but please note that I have not tested it to be sure. If you try it, you’ll also need to make the above dairy free swaps to keep it vegan.
Can I use steel cut or quick oats?
I would not recommend using steel cut oats in this recipe as the texture will be much different. Rolled oats keep the orange baked oatmeal light and fluffy, but I think quick oats would work okay. You may need to use a bit more if you’re trying this recipe with quick oats.
Enjoy baked oatmeal hot or cold
That’s right, baked oatmeal is actually delicious both hot and cold! Feel free to heat up slices during the week or enjoy it straight from the fridge just like overnight oats.
How to make orange baked oatmeal cups
Looking for a portable breakfast option?
- Add muffin liners to a muffin tin and spray with cooking spray to prevent sticking.
- Divide the orange oatmeal bake batter into the muffin tin — you should get around 10-12 oatmeal cups.
- Bake for 20-25 minutes until the oatmeal cups are set and a little golden brown. Feel free to drizzle each cup with the orange yogurt topping and enjoy!
- To store: be sure the orange oatmeal bake has completely cooled, and then cover the pan with tinfoil before transferring it to the refrigerator. It will stay good covered in the refrigerator for 4-5 days. You can also store individual slices in airtight containers for ease.
- To reheat: you can reheat individual slices in the microwave for 30-60 seconds.
Freezer-friendly orange baked oatmeal
Yes, this oatmeal bake is easy to prep ahead of time and freezer for later!
- To freeze: once the oatmeal bake has completely cooled, cut it into 6 squares/slices and wrap each square in plastic wrap and tinfoil. You can also freeze the entire orange baked oatmeal for later by wrapping it well and placing it in the freezer.
- To reheat: when you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.
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I hope you love this incredible orange creamsicle baked oatmeal recipe! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Orange Creamsicle Baked Oatmeal
Gorgeous orange baked oatmeal that tastes just like an orange creamsicle! This bright and fresh orange baked oatmeal is naturally sweetened with a bit of pure maple syrup and has wonderful hints of fresh orange juice and zest in every bite. Drizzle with a little orange yogurt topping or add some fun flavor mix-ins for the perfect brunch treat!
- Wet ingredients:
- 2 eggs
- 1/3 cup pure maple syrup
- Zest from 1 large orange
- 1/2 cup freshly squeezed orange juice
- 1 tablespoons melted butter, vegan butter or melted and cooled coconut oil
- 1 ¼ cup unsweetened vanilla almond milk (or milk of choice)
- 1/2 tablespoon vanilla extract
- ¼ teaspoon almond extract
- Dry ingredients:
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Orange yogurt topping:
- 2 tablespoons plain or vanilla greek yogurt (or sub dairy free yogurt or softened cream cheese)
- 1 tablespoon powdered sugar (or you can sub maple syrup or honey)
- 1-2 teaspoons fresh orange juice, to thin
- ½ teaspoon orange zest
- ¼ teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease a 9×9 inch pan with oil or nonstick cooking spray and set aside.
In a large bowl, whisk together the eggs, pure maple syrup, orange zest, orange juice, melted butter, almond milk and both vanilla and almond extracts until well combined.
Add the dry ingredients to the bowl with the wet ingredients: oats, baking powder and salt. Mix until well combined.
Pour mixture into prepared pan and smooth top. Bake for 40-55 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, while you make the orange glaze.
To make the orange vanilla glaze: in a small bowl, mix together the greek yogurt, powdered sugar, orange juice, zest and vanilla; mix to combine. Add more orange juice if necessary to thin it out so you can drizzle it over the top of the oatmeal. Drizzle over the top of the oatmeal, cut into 6 slices and serve!
To make this an orange chocolate chip oatmeal bake: stir in ⅓ cup mini or regular chocolate chips, dairy free if desired.
For a little boost of nutrition: feel free to add 1-2 tablespoons of chia seeds to the batter before baking.
For a winter/holiday version: add in 1 cup of fresh or frozen cranberries + ½ cup walnuts or pecans + 1 teaspoon cinnamon + pinch of nutmeg. You could also do ½ cup dried cranberries instead of fresh.
This would also be great with ¼ cup homemade cranberry sauce swirled in before baking (perfect after Thanksgiving!).
For a more summery version: add in 1 cup of fresh or frozen blueberries.
Servings: 6 servings
Serving size: 1 slice
Saturated fat: 1.5g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats