Baked Oatmeal with Pumpkin and Cranberries

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This pumpkin baked oatmeal with pumpkin and cranberries is destined to become a family favorite. Start your holiday mornings off right with a big bowl of oats, pumpkin, cranberries and so much more!

A bowl sits on a dark background with a single serving of this Baked Oatmeal with Pumpkin and Cranberries. There are bright, red, baked cranberries all over the top of the oats.

This recipe was originally intended for my Clean For The Holidays cookbook (not yet published). But I love this so much, I just had to share it with you here.

It’s the perfect casserole breakfast for a holiday morning. I love making this on Thanksgiving morning when I have to feed everyone AND be in the kitchen all day. It’s quick, easy, and everyone asks for seconds. Whole grain goodness AND everyone loves it? Oh yes please. I need more of that in my life.

Make Ahead Directions

Yes, you can prep this the night before and store it in the fridge. Just add everything except the oats. You can stir those in last minute before putting it in the oven.

Can You Freeze Baked Oatmeal?

You sure can! In some recipes, there may be ingredients that won’t freeze very well, or discolor while in the freezer (such as bananas). But with a recipe like this, you can freeze for up to six months. I highly recommend freezing in single servings to make life easier, unless you plan on feeding many people at once. Once thawed, you can reheat in the microwave for 1-2 minutes or in the oven at 400 F. with foil over the top so nothing burns, until warmed through.

Happy holidays!

More Healthy Oatmeal Recipes

Recipes Used

Copyright Information For The Gracious Pantry

Pumpkin Baked Oatmeal Recipe

Clean Eating Pumpkin Oatmeal Casserole

Baked Oatmeal with Pumpkin and Cranberries

A delicious breakfast you can prep the day before and stick in the oven for something super easy on a busy holiday.
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12 servings, approximate
Calories: 199.53kcal
Author: The Gracious Pantry


  • 4 cups unsweetened almond milk
  • 1 cup prepared pumpkin (canned or homemade)
  • Β½ cup pecan pieces
  • 1 cup fresh cranberries
  • 2 tsp. pumpkin pie spice (see link above), no sugar added if purchased
  • ΒΌ cup honey
  • 2 tsp. pure vanilla extract
  • 2 cups steel cut oats
  • Β½ cup golden raisins


  • Preheat oven to 400 degrees F.
  • In a casserole dish (9×13), blend together the almond milk, pumpkin, pumpkin spice, honey and vanilla. Stir gently until completely combined.
  • Add the oats, pecans, cranberries and raisins. Stir briefly to combine.
  • Bake for 45 minutes or until the casserole is soft and cooked through.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1serving | Calories: 199.53kcal | Carbohydrates: 32.17g | Protein: 5.6g | Fat: 6.27g | Saturated Fat: 0.61g | Sodium: 110.76mg | Potassium: 116.51mg | Fiber: 4.89g | Sugar: 10.76g | Vitamin A: 3182.45IU | Vitamin C: 2.24mg | Calcium: 127.3mg | Iron: 1.73mg

Recipe from the Gracious Pantry archives, originally posted 11/19/11.

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  1. Do you cook the oats first?

    1. Anonymous says:

      Kristy – No, they are dry.

  2. Deb Casey says:

    Hi Tiffany,

    The recipe sounds wonderful! I have a question on the steel cut oats….are you putting them in dry, soaked, or cooked? I always soak my grains, nuts, and seeds to help break down the phytic acid.

    Deb Casey

    1. Anonymous says:

      Deb – They are dry.

  3. I will be on the oatmeal pumpkin recipe. THANK YOU so much

    1. Anonymous says:

      Melanie – You’re welcome! I hope you enjoy it!

  4. Cate Lewis Johnson says:

    oh I am so excited I actually have all the ingredients!! I will make this today! I really love your blog and refer a lot of my friends to it! Thanks for sharing all your wonderful recipes!

    1. Anonymous says:

      Cate – Thank you! I’m so happy you are enjoying my recipes!

  5. Anonymous says:

    Emily – Fantastic! I hope you’ll enjoy it!

  6. Anonymous says:

    14murphy – I don’t recommend it. The oats would soak up a lot of the liquid and I’m not sure they would bake very well at that point. You could certainly mix everything else together, put in the fridge overnight and then stir in the oats last minute before baking in the morning though.

  7. Anonymous says:

    Heather – That’s what we use it for! It’s a fantastic holiday breakfast!

  8. Anonymous says:

    tjlowe – Why thank you! I’m so happy you’re enjoying my recipes!

  9. Anonymous says:

    Anki – Haha!! Wonderful! Hope you enjoy it!

  10. Anonymous says:

    MJ – Haha!! Hope you enjoy it!

  11. Anonymous says:

    Tracy – I could be wrong, but I believe that all pumpkins are edible. The difference in them comes down to the flavor. Some are far better than others. I have used a cinderella pumpkin to make soup with and the big orange ones are usually just fine, though not as sweet as the sugar pie pumpkins (the smaller ones intended for baking). I’m not sure about the whites ones though as I’ve never tried to make anything with them. Hope that helps.

  12. Anonymous says:

    SS – for sure! Enjoy!

  13. Anonymous says:

    Mama Jo – Glad you like it! Enjoy!

  14. Anonymous says:

    Toby – Fantastic! You could probably mix everything except putting the oatmeal in. Do that at the last minute before baking. Hope you enjoy it!

  15. Anonymous says:

    Denise – I’m sure you could, but I’ve never tried, so I’m not sure what the cooking time would be.

  16. Anonymous says:

    Tricia – Yes, but you’ll need to adjust the cooking time. Steel cut oats take longer to cook/bake. So keep an eye on it.

  17. Anonymous says:

    Barbara – They are dry. Uncooked. I bake them in the casserole. Enjoy!

  18. Anonymous says:

    Lindsey – No. The cooking time will be shorter. Steel cut oats take the longest to cook which is why I used them. So you’ll need to keep an eye on it. Enjoy!

  19. Anonymous says:

    Robin – You can use it, but it will have a shorter cooking time. I used the steel cut oats specifically because of their longer cooking time. So you’ll have to play around with this to get it to work out correctly. Sorry, wish I could be more help here.

  20. Was to ill for Going out to our planned thanksgiving event. Made this prior to getting put in the bed rest mode and it was a wonderful meal for thanksgiving, have enought energy to do it for the next meal however I have a pineapple that is needing to be used so going to sub that for the pumkin and add fresh bluberries from the freezer plus the rest of the stuff.

    1. Anonymous says:

      Mama Jo – Sounds wonderful! I hope you’re feeling better soon.

  21. It just fed me for a few days while healing and resting the last few days

    1. Anonymous says:

      MamaJo – Wonderful! I’m happy you enjoyed it!

  22. Skye_zeph says:

    Our Family likes Oatmeal and loved this! Easy to make and even the leftovers are good.

    1. Anonymous says:

      Skye – That’s fantastic! I’m so happy you all enjoyed it!

  23. Anonymous says:

    Ashley – Wonderful! I’m glad you enjoyed it!

  24. Anonymous says:

    Nikki – Wonderful! I’m glad you enjoyed it!

  25. Anonymous says:

    Rschoen68 – Thank you so much! I may have to try YOUR version! Sounds fantastic!

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  27. graciouspantry says:

    Licadee – I would cook it and then freeze it in portions. Congrats on the new baby!

  28. Jodi Hufendick says:

    I have made it, cooked it and frozen it in portions for reheating later and it is still excellent.

    1. graciouspantry says:

      Jodi – Thanks for letting us know!

  29. Jodi Hufendick says:

    Rschoen68, I make this every weekend to eat all week long and I am looking for some adaptations. I love the idea of applesauce instead of pumpkin, although I like the vitamins I get from the pumpkin, this will give me another option. Also, did you use frozen blueberries and pineapple, canned pineapple or fresh? I have to be careful about sugar amounts but I think I could do that much pineapple.

  30. Emily Butler says:

    This is in the oven right now and smells amazing!! I halved the recipe (since I’m the only one that will be eating it) left out the honey (no sugar challenge early) and used dried cranberries and left out the rainsins! I’m so excited to try it tomorrow morning! Then I plan in freezing some for later! Who knows, maybe the kids will try it (they are 2+4, so they aren’t too big in the look of oatmeal) and end up liking it!

    1. graciouspantry says:

      Emily – Fantastic! I hope you enjoy it!

  31. graciouspantry says:

    Anita – I’m glad you enjoyed it! But be careful with agave. Evidence seems to be pointing to the fact that is is not clean. (so sad!)

    1. Oooo…that is sad πŸ™ so hard to keep up πŸ˜›

      1. graciouspantry says:

        Anita – It is!!

  32. I made this, this morning. We all loved it! I’m looking forward to seeing if it holds up well in the fridge for leftovers tomorrow morning. Feels great to feed my kids such a healthy breakfast πŸ™‚

    1. graciouspantry says:

      Tracee – Fantastic! Kids need that good nutrition!

  33. graciouspantry says:

    Ellen – That’s awesome! I’m so happy you like it!

  34. I buy Trader Joe’s quick cooking steel cut oats (5-7minutes cook time). Should I bake the casserole for less time? Thanks!

    1. graciouspantry says:

      Probably. You’ll have to judge that by keeping an eye on it and poking at it occasionally. You’ll know when it’s done and ready.

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  36. graciouspantry says:

    I’m happy you enjoyed it!

  37. graciouspantry says:

    Awesome! So glad you like it! πŸ™‚

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  40. Jillary Hope Wooten says:

    Made this for Thanksgiving breakfast with my family!Β  Big hit!Β  I did not think it was going to be sweet enough with the fresh cranberries but it was perfect!Β 

  41. Just made this, with a few alterations, and both myself and my husband liked it a lot! Found recipe via Pinterest. For the fruit I used 1 cup of frozen blueberries, 1/4 cup of golden raisins, and 1/4 cup of dried cranberries (I did not have fresh). I also used walnut pieces instead of pecan pieces. I did not have steel cut oats so instead used quick cooking oats, so of course did not take as long to bake (took maybe 35 mins and started to get a little too brown towards the end so just turned heat down to 350 degrees for last 10 mins). Will definitely make again.

  42. Would this also work as an overnight/slow cooker recipe?

    1. The Gracious Pantry says:

      MarlaRae – It could, I haven’t tried it. But as long as the oats are steel cut oats, it should be fine in theory. Let me know how it goes!

  43. Can you use canned pumpkin pie mix? Or only pure pumpkin?

    1. The Gracious Pantry says:

      Shannon – You could, but it wouldn’t be clean.

  44. Can you use old fahioned oats in this? and if so, would you use less almond milk?

  45. Looks delicious! Could I make my own mix of pumpkin pie spices? That’s not available here.

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