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The Gracious Pantry

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Clean Eating Pumpkin Oatmeal Casserole Recipe

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This Clean Eating Pumpkin Oatmeal Casserole 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 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 these in my life.

Clean Eating Pumpkin Oatmeal Casserole

And 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.

Happy holidays!

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CLEAN EATING PUMPKIN OATMEAL CASSEROLE RECIPE:

Clean Eating Pumpkin Oatmeal Casserole
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Clean Eating Pumpkin Oatmeal Casserole
Yield: 12 servings, approximate
Ingredients
  • 4 cups unsweetened almond milk
  • 1 cup prepared pumpkin (canned or homemade)
  • 1/2 cup pecan pieces
  • 1 cup fresh cranberries
  • 2 tsp. pumpkin pie spice (see link above), no sugar added if purchased
  • 1/4 cup honey
  • 2 tsp. pure vanilla extract
  • 2 cups steel cut oats
  • 1/2 cup golden raisins
Instructions

  1. Preheat oven to 400 degrees F.

  2. In a casserole dish (9x13), blend together the almond milk, pumpkin, pumpkin spice, honey and vanilla. Stir gently until completely combined.

  3. Add the oats, pecans, cranberries and raisins. Stir briefly to combine.

  4. Bake for 45 minutes or until the casserole is soft and cooked through.

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

About The Gracious Pantry

Who me?
I'm Tiffany, a cookbook author, food lover, mom and wannabe Elvis when I'm in the shower or driving in my car.
   
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Comments

  2. Deb Casey says

    November 19, 2011 at 10:11 am

    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.

    Thanks,
    Deb Casey

    Reply

  6. Anonymous says

    November 20, 2011 at 9:33 pm

    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.

    Reply

  11. Anonymous says

    November 20, 2011 at 9:42 pm

    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.

    Reply

  14. Anonymous says

    November 21, 2011 at 1:29 am

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

    Reply

  16. Anonymous says

    November 23, 2011 at 10:04 am

    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.

    Reply

  18. Anonymous says

    November 23, 2011 at 10:05 am

    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!

    Reply

  19. Anonymous says

    November 23, 2011 at 10:08 am

    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.

    Reply

  20. Mama Jo says

    November 26, 2011 at 3:07 pm

    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.

    Reply

  28. Jodi Hufendick says

    March 25, 2012 at 11:21 am

    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.

    Reply

  29. Emily Butler says

    April 9, 2012 at 2:07 pm

    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!

    Reply

  30. graciouspantry says

    April 16, 2012 at 8:52 am

    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!)

    Reply

  31. Tracee W says

    May 2, 2012 at 5:41 am

    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 🙂

    Reply

    • graciouspantry says

      September 29, 2012 at 7:40 pm

      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.

      Reply

  36. Jillary Hope Wooten says

    November 24, 2012 at 8:21 am

    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! 

    Reply

  37. Amy W says

    December 8, 2012 at 2:15 pm

    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.

    Reply

    • The Gracious Pantry says

      September 15, 2013 at 9:51 am

      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!

      Reply

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