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A spoons lifts a serving of Pumpkin Baked Oatmeal out of a white casserole dish.
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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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Servings: 12 servings, approximate
Calories: 199.53kcal
Author: The Gracious Pantry

Equipment

  • 1 Casserole dish (9x13)

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
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees F. and measure all your ingredients.
    Pumpkin Baked Oatmeal Recipe ingredients sitting on a white surface in individual, white bowls.
  • In a casserole dish (9x13), 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.
    All the Pumpkin Baked Oatmeal Recipe ingredients stirred together in a white casserole dish.
  • Bake for 45 minutes or until the casserole is soft and cooked through.
    Just-baked Pumpkin Baked Oatmeal in a white casserole dish.
  • Serve as is, or with your favorite topping.
    A serving of Pumpkin Baked Oatmeal on a white plate.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

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