I used the old trick of typing the ingredients I wanted in my recipe into Google to find a recipe that used oats and cranberries in a muffin. I came up with this recipe: Whole Wheat Oatmeal-Cranberry Muffins. I made them and I'm not that impressed. I did switch the dry cranberries for chopped frozen, but other than that I followed it exactly. (I chose the option of using a whole egg over two egg whites. I hate wasting part of the egg.)
I had to make the applesauce because I didn't have any. Well, I really just pureed and apple, but that got the food processor dirty. Then I had to melt the butter, soak the oats, and dirty two more bowls for the dry and wet ingredients. This is a bowl and cooking utensil intensive recipe. The sink is full of dirty dishes.
The muffins rose very little. The batter was too wet and the muffins absorbed the oil I greased the pan with and stuck to the sides. The cranberries are tart and the base is very wheaty, which is to be expected from an uber healthy recipe like this one. The texture is dense. As the muffins are cooling they are just getting heavier. I was careful not to over mix as commenters suggested this could cause heaviness. I think it is just the recipe. It uses all wheat flour and oats. In this case healthy got in the way of good flavor and texture.
I wonder if this batter could be used for drop cookies? I bet there is a great whole wheat, oats and cranberry cookie recipe out there somewhere. And I bet it looks like that recipe, but with more sugar.
I will chalk this one up to a learning experience. I still have another cup of chopped frozen cranberries to experiment with. These are the last of the ones I froze after Thanksgiving.