Cranberry Almond Overnight Loaf Recipe

Introduction

This Cranberry Almond Overnight Loaf is a wholesome and flavorful treat perfect for breakfast or a snack. Packed with whole wheat, oats, dried cranberries, and almonds, it combines natural sweetness with a delightful texture. Preparing it the night before makes it an easy and convenient choice.

Ingredients

• 2 cups whole wheat flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup almond milk
• ½ cup maple syrup
• ¼ cup unsweetened applesauce
• 1 cup dried cranberries
• ½ cup sliced almonds
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ cup chia seeds
• Zest of 1 orange

Instructions

1. Step 1: In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, and chia seeds. Whisk them together until well blended.
2. Step 2: In another bowl, whisk together the almond milk, maple syrup, applesauce, vanilla extract, and orange zest until smooth and combined.
3. Step 3: Gradually pour the wet mixture into the dry ingredients, stirring gently. Do not over-mix; just combine until everything is moistened.
4. Step 4: Fold in the dried cranberries and sliced almonds, ensuring they are evenly distributed throughout the batter.
5. Step 5: Grease a loaf pan (approximately 9×5 inches). Pour the batter into the prepared pan, leveling it out with a spatula.
6. Step 6: Cover the loaf pan with plastic wrap or a clean kitchen towel and place it in the refrigerator overnight (or for at least 6 hours).
7. Step 7: The next day, preheat your oven to 350°F (175°C). Once fully heated, remove the loaf from the fridge and uncover it.
8. Step 8: Place the loaf in the preheated oven and bake for 40-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Step 9: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy!

Tips & Variations

• For a nut-free version, omit the almonds and replace them with extra dried fruit or seeds like pumpkin seeds.
• Substitute maple syrup with honey for a different natural sweetness.
• Toast the sliced almonds lightly before adding for a deeper flavor.
• If you prefer a gluten-free version, use a gluten-free flour blend and certified gluten-free oats.

Storage

Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to one week. To reheat, warm slices gently in a toaster oven or microwave for a few seconds until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this loaf without soaking it overnight?

While the overnight chilling helps the flavors meld and improves texture, you can bake it immediately after mixing. Just expect a slightly denser loaf.

Can I use regular milk instead of almond milk?

Yes, regular dairy milk or any plant-based milk can be used as a substitute depending on your preference and dietary needs.

Cranberry Almond Overnight Loaf Recipe

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★★★★★

4.4 from 147 reviews

This Cranberry Almond Overnight Loaf is a wholesome and flavorful treat perfect for breakfast or a healthy snack. Made with whole wheat flour, oats, dried cranberries, and toasted almonds, it’s naturally sweetened with maple syrup and applesauce, offering a delightful combination of textures and subtle citrus notes from orange zest. Prep it the night before and enjoy a freshly baked, nutritious loaf the next day.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 6 hours 60 minutes (including chilling)
• Yield: 1 loaf (8-10 slices) 1x
• Category: Breakfast, Snack, Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2.0 cups whole wheat flour
• 1.0 cup rolled oats
• 1.0 teaspoon baking powder
• 1.0 teaspoon baking soda
• 0.5 teaspoon salt
• 1.0 teaspoon cinnamon
• 0.25 cup chia seeds

Wet Ingredients

• 0.5 cup almond milk
• 0.5 cup maple syrup
• 0.25 cup unsweetened applesauce
• 1.0 teaspoon vanilla extract
• 1.0 unit zest of orange

Add-ins

• 1.0 cup dried cranberries
• 0.5 cup sliced almonds (toasted)

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, and chia seeds. Whisk them together until well-blended, ensuring even distribution of the leavening agents and spices.
2. Prepare Wet Ingredients: In a separate bowl, whisk together the almond milk, maple syrup, unsweetened applesauce, vanilla extract, and orange zest until smooth and well combined to create a flavorful liquid base.
3. Combine Mixtures: Gradually pour the wet mixture into the dry ingredients. Stir gently to combine, taking care not to over-mix to maintain a tender texture; mix only until everything is moistened.
4. Add Cranberries and Almonds: Fold in the dried cranberries and toasted sliced almonds, distributing them evenly throughout the batter to add bursts of sweetness and crunch.
5. Prepare Pan and Refrigerate: Grease a 9×5 inch loaf pan thoroughly. Pour the batter into the pan and level with a spatula. Cover it with plastic wrap or a kitchen towel and place it in the refrigerator overnight or for at least 6 hours to allow flavors to meld and the batter to hydrate.
6. Preheat Oven: The following day, preheat your oven to 350°F (175°C) to prepare for baking the loaf.
7. Bake the Loaf: Remove the loaf from the refrigerator and uncover it. Place it in the preheated oven and bake for 40 to 50 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean, indicating doneness.
8. Cool: Take the loaf out of the oven and let it cool in the pan for about 10 minutes to firm up. Then transfer it to a wire rack to cool completely before slicing.
9. Serve and Store: Once cooled, slice the loaf and enjoy. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to one week to maintain freshness.

Notes

• To toast almonds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes.
• Be careful not to overmix the batter to avoid a dense loaf.
• Use frozen or fresh cranberries as alternatives, but adjust sweetness accordingly if using fresh cranberries.
• This loaf freezes well; wrap tightly and freeze for up to 3 months.
• For a nut-free version, omit almonds and substitute with pumpkin seeds or additional oats.

Keywords: cranberry almond loaf, overnight loaf, whole wheat bread, healthy breakfast, baked oatmeal loaf, fiber-rich snack, vegetarian bread