Cranberry Almond Overnight Loaf Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat Oven: The following day, preheat your oven to 350°F (175°C) to prepare for baking the loaf.
- 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.
- 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.
- 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
