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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.
I'm Tiffany, a cookbook author, food lover, mom, and writer for MSN and the AP Newswire.
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