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.
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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)
  • 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.
  • 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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