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Pumpkin Cranberry Baked Oatmeal

Baked oatmeal is such a filling and versatile breakfast. This fall inspired recipe will fulfill all your pumpkin-everything desires.

pumpkin cranberry baked oatmeal on a wood plate

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.

*Heads up. This post may contain affiliate links. If you click one and make a purchase, I might make a small commission at no extra charge to you.

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 on a wood plate and dark wood background

Pumpkin Cranberry Baked Oatmeal

Jen Tiffany
If you’re new to baked oatmeal, this Pumpkin Cranberry Baked Oatmeal is a fantastic one to try first.
Prep Time 10 mins
Cook Time 32 mins
Total Time 42 mins
Course Breakfast
Cuisine American
Servings 6

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
  • 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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Jen Tiffany, Oklahoma girl, mom, creator of Tasty Sunrise recipes.

Hey, I’m Jen.

I’m a photographer and food blogger from Oklahoma. I love to cook and share great food with family and friends. Oh, and I do love to eat, too!