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
Scale
- 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 8x8 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
