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Nothing is more fall than pumpkin and here is away to add a little pumpkin spice to your mornings. This easy pumpkin baked oatmeal with cranberries is the perfect blend of fall seasonal flavors. It’s super easy to make and reheats well for leftovers throughout the week. It’s also so delicious on its own, with your morning coffee or with a little added yogurt.
If you’re looking for another taste of fall without the use of the oven definitely try out my no bake vanilla pumpkin energy bites! or you can make a pumpkin spice version of my basic overnight oats recipe.
Ingredients
To make this pumpkin baked oatmeal recipe you need mostly basic baking ingredients. The only thing you may need to head to the store for are the cranberries and pumpkin puree. Below is a full list of what you’ll need.
How To Prepare
STEP 1: Preheat the oven to 350 degrees F. and grease an 8×8 baking dish. You can also spray it with non-stick baking spray.
STEP 2: In a medium bowl, mix together the wet ingredients: honey, pumpkin puree, egg, milk, melted butter, and vanilla extract.
STEP 3: In a separate bowl, combine the oats, cinnamon, salt, baking powder and pecans. Pour in the wet ingredients and stir to combine. Then stir in the cranberries.
STEP 4: Pour the oat mixture into the baking dish, top with additional cranberries and/or pecans and bake for 40 minutes, or until the top is golden brown.
Variations and Modifications
Frequently Asked Questions
The fridge is the best way to store baked oatmeal as it contains eggs
Add a splash of milk prior to reheating and then microwave
Yes! Once your pumpkin baked oatmeal is cut into individual pieces, wrap in plastic wrap and then store in a freezer friendly bag (I like Stasher bags). When you are ready to eat, simply thaw outside of the freezer and then heat in the microwave for 1-2 minutes.
Easy Pumpkin Baked Oatmeal with Cranberries
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6
- Category: Breakfasts
- Method: Oven
Description
This easy pumpkin baked oatmeal with cranberries is the perfect blend of fall seasonal flavors. It’s super easy to make and reheats well for leftovers throughout the week.
Ingredients
- 2 cups old fashioned oats
- 2 cups unsweetened almond milk
- 1 egg
- ⅓ cup honey
- ⅓ cup pumpkin puree
- ¼ cup melted butter
- 2 tsp vanilla extract
- ½ cup chopped pecan nuts
- ⅓ cup fresh or frozen cranberries
- 2 teaspoons pumpkin spice
- 1 tsp baking powder
- ½ tsp sea salt
Instructions
- Preheat the oven to 350 degrees F. and grease an 8×8 baking dish. You can also spray it with non-stick baking spray.
- In a bowl, mix together the wet ingredients: honey, pumpkin puree, egg, milk, melted butter, and vanilla extract.
- In a separate bowl, combine the oats, pumpkin pie spice, salt, baking powder and pecans. Pour in the wet ingredients and stir to combine. Then stir in the cranberries.
- Pour the oat mixture into the baking dish, top with additional cranberries and/or pecans and bake for 50 minutes, or until the top is golden brown.
Notes
Let the baked oatmeal cool completely before refrigerating
Add a splash of milk when reheating
You can serve the baked oatmeal with greek yogurt, milk, nuts, nut butters, fresh fruits or a drizzle of honey or maple syrup.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 270
- Fat: 11.7
- Carbohydrates: 35.1
- Fiber: 3.9
- Protein: 6
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