Pumpkin Cranberry Baked Oatmeal
Baked oatmeal is such a filling and versatile breakfast. This fall inspired recipe will fulfill all your pumpkin-everything desires.
Ahhh…fall. My favorite time of year. Call me basic, but I love everything about fall. The colorful, changing leaves, crisp air, and of course, pumpkin spice everything.
There’s just something about fall. The atmosphere everywhere is something special. Christmas shopping is in full swing, big holidays are coming up so I spend my time thinking about how to make the holiday season extra special for my family. My mom always made this time of year so wonderful. Naturally, I want to continue that tradition.
If you’re new to baked oatmeal, this Pumpkin Cranberry Baked Oatmeal recipe is a fantastic one to try first. It’s kind of a cross between traditional oatmeal and oat muffins. It’s hearty, moist and super filling. Sweet, but not too sweet. The cranberries give a little pop of tartness that make it perfect.
I’ve been making this baked oatmeal for a little over a year. I got a recipe from another blogger, but it just wasn’t quite right so I’ve been working on it to make it just right. Of course, that’s all a matter of opinion, which is the beauty of cooking and baking.
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Ingredients:
Canned Pumpkin Purée
You can use any canned pumpkin, as long as it’s 100% pumpkin. However, I’ve used a couple different brands for pies and such and some are far more watery than others. Libby’s is my favorite for anything baked. Too much water content can throw off the recipe and make it soggy.
Serving Suggestions:
Top with extra cranberries and a few chopped pecans. I also love to throw on a few chia seeds for crunch and some added health benefits.
Pumpkin Cranberry Baked Oatmeal
Ingredients
- cups old fashioned oats - gluten free if necessary
- ½ cup all purpose flour - or 1:1 gluten free flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- 1 ¼ cups almond milk - or other milk of your choice
- ⅓ cup pure maple syrup
- 1 tsp vanilla
- 2 eggs
- ½ cup Libby's canned pumpkin purée
- 1 cup dried cranberries
Instructions
- Preheat oven to 350° F
- Grease 8x8 baking dish and set aside.
- In a medium size mixing bowl, stir together almond milk, maple syrup, vanilla, eggs and pumpkin.
- Pour liquid mixture into dry mixture and stir to combine.
- Stir in dried cranberries.
- Pour mixture into baking dish and bake for 28-32 minutes until oatmeal is set and a toothpick inserted in the center comes out clean. The top should be lightly browned.
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