Pumpkin Baked Oatmeal With Cranberries
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This pumpkin baked oatmeal with 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!
This delicious breakfast casserole dish is a perfect way to start off a holiday morning, and it’s packed with antioxidants!
Why You Should Totally Make This Pumpkin Baked Oatmeal Casserole
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 and easy, and everyone asks for seconds. Whole grain goodness AND everyone loves it? Oh yes, please. I need more of that in my life.
Is Baked Oatmeal Healthy?
Absolutely! But as with most things, it all depends on what you put in it. If you keep the other ingredients healthy (which this recipe does!), then the whole thing is healthy!
If you want to mix up the flavors a bit, you can try any of these additions or substitutions:
- Pumpkin pie spice – No sugar added. The amount below can be adjusted within a range of 1 tsp. to 1 tbsp., depending on how strong you want the flavor.
- Dried cranberries – Use them in place of the raisins. Just make sure they are fruit juice sweetened instead of sugar-sweetened.
- Cinnamon – Not a pumpkin spice fan? Substitute the pumpkin pie spice for ground cinnamon instead.
- Ground ginger – Use ½ a teaspoon at most.
- Ground nutmeg – Use up to 1 teaspoon at most.
- Ground cloves – Use up to a ¼ teaspoon at most.
- Eggs – Whisk in some beaten eggs for extra protein. Anywhere between 2 and 3 eggs should be more than enough. Flax eggs can work, but I haven’t tried it myself so I cannot advise on it.
- Unflavored protein powder – Just make sure to read the ingredients list! 1 to 2 scoops should be plenty here.
Can I Cook Oatmeal And Then Refrigerate It?
Absolutely! In fact, that’s the only way I ever make and store oatmeal. Just remember to wrap it well so it doesn’t dry out in the fridge.
If you really want to make this more decadent, you can add some delicious toppings. Here are some ideas:
- Greek yogurt
- A drizzle of maple syrup
- Chocolate chips – put them on while the dish is still hot so they get a little melty.
- Any nut you like if the pecans aren’t enough for you.
About The Ingredients
Unsweetened almond milk – You can also use unsweetened oat milk or light coconut milk. Dairy milk works fine too.
Pumpkin pureé – canned or homemade. Just make sure it’s not pumpkin pie filling. That’s a very different animal.
Pecan pieces– You can buy them in pieces, or chop whole pecans into smaller pieces
Fresh cranberries – Stock up and store them in the freezer for the coming months if you want to make this again.
Pumpkin pie spice – see link below under “recipes used”.). No sugar added if purchased
Honey – Any honey you have on hand will work. Maple syrup will work too, but the finished recipe won’t be as sweet.
Pure vanilla extract – Don’t use vanilla flavoring. Use the real stuff.
Steel-cut oats – You can also use traditional oats, but you won’t want to bake this dish as long if you do. Never use quick-cooking oats for this!
Golden raisins – You can leave these out if you wish, but they are so tasty in this dish!
Salt – This is optional, but helps to bring out the sweetness. The recipe below does not call for it. If you choose to add it, use a quarter of a teaspoon. Any salt you normally cook or bake with will do. I used pink Himalayan salt.
How To Make Pumpkin Baked Oatmeal
Preheat oven to 400 degrees F. and measure all your ingredients.
In a casserole dish (9×13), stir together all of the measured ingredients in the casserole dish. You can use a large mixing bowl if you think it will be easier to mix that way, but I just mix it directly in the casserole dish.
Bake for 45 minutes or until the casserole is soft and cooked through.
Serve as is, or with your favorite topping.
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.
How Far In Advance Can You Make Oats?
It depends on the recipe you use them in. But for this particular recipe, three days is the longest stretch of time that you can make ahead.
How To Store Pumpkin Baked Oatmeal
Wrap the dish in plastic wrap, or transfer the leftover oatmeal to an airtight container. Store this in the fridge for up to three days.
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.
You’ll want a good casserole dish and some pumpkin pie spice for this recipe. If you need either, you can click on either image to be taken to that product on Amazon. (Affiliate links)
More Healthy Oatmeal Recipes
- Apple Pie Oatmeal
- Peanut Butter Oatmeal
- Peanut Butter Cup Oatmeal
- Buttery Cinnamon Oatmeal
- Gingerbread Oatmeal
- Banana Bread Oatmeal
Pumpkin Baked Oatmeal Recipe Card
Baked Oatmeal with Pumpkin and Cranberries
- 1 Casserole dish (9×13)
- 4 cups unsweetened almond milk
- 1 cup prepared pumpkin (canned or homemade)
- ½ cup pecan pieces
- 1 cup fresh cranberries
- 2 tsp. pumpkin pie spice (see link above), no sugar added if purchased
- ¼ cup honey
- 2 tsp. pure vanilla extract
- 2 cups steel cut oats
- ½ cup golden raisins
- Preheat oven to 400 degrees F. and measure all your ingredients.
- In a casserole dish (9×13), stir together all of the measured ingredients in the casserole dish. You can use a large mixing bowl if you think it will be easier to mix that way, but I just mix it directly in the casserole dish.
- Bake for 45 minutes or until the casserole is soft and cooked through.
- Serve as is, or with your favorite topping.
Recipe from the Gracious Pantry archives, originally posted 11/19/11.
Licadee – I would cook it and then freeze it in portions. Congrats on the new baby!
I have made it, cooked it and frozen it in portions for reheating later and it is still excellent.
Jodi – Thanks for letting us know!
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.
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!
Emily – Fantastic! I hope you enjoy it!
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!)
Oooo…that is sad 🙁 so hard to keep up 😛
Anita – It is!!
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 🙂
Tracee – Fantastic! Kids need that good nutrition!
Ellen – That’s awesome! I’m so happy you like it!
I buy Trader Joe’s quick cooking steel cut oats (5-7minutes cook time). Should I bake the casserole for less time? Thanks!
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.
I’m happy you enjoyed it!
Awesome! So glad you like it! 🙂
Made this for Thanksgiving breakfast with my family! Big hit! I did not think it was going to be sweet enough with the fresh cranberries but it was perfect!
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.
Would this also work as an overnight/slow cooker recipe?
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!
Can you use canned pumpkin pie mix? Or only pure pumpkin?
Shannon – You could, but it wouldn’t be clean.
Can you use old fahioned oats in this? and if so, would you use less almond milk?
Looks delicious! Could I make my own mix of pumpkin pie spices? That’s not available here.
Melissa – Yes you can! And I do have a recipe for it here: https://www.thegraciouspantry.com/clean-eating-pumpkin-spice-mix/