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!
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
- Apple Pie Oatmeal
- Peanut Butter Oatmeal
- Peanut Butter Cup Oatmeal
- Buttery Cinnamon Oatmeal
- Gingerbread Oatmeal
- Banana Bread Oatmeal
Recipes Used
Pumpkin Baked Oatmeal Recipe
Baked Oatmeal with Pumpkin and Cranberries
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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/