HealthyPumpkin Baked Oatmeal with Cranberries

This healthy pumpkin baked oatmeal with cranberries is the perfect make-ahead fall breakfast, and it all comes together in one bowl. It is full of fibre and protein and will keep you feeling full all morning. Add this recipe to your next meal prep day so you are set for busy mornings. 

Baked oatmeal is easy to prepare and comes together quickly. Rather than cooking it on the stove, baked oatmeal combines all the ingredients into a baking dish and the ingredients can be adjusted based on your flavour preferences and what you have on hand. The result is a hearty breakfast casserole type dish that will stick to your ribs and give you lasting energy. It is also perfect for kids and will give them lasting energy at school. 

What do you need to make Healthy Pumpkin Baked Oatmeal:

Oats: rolled oats or old-fashioned oats work best in this recipe. If needed, use certified gluten-free. Oats are so economical and are a good source of fibre. Be sure not to use quick or instant oats in this recipe. While they cook faster, the texture of the oatmeal will change and become too mushy. 

Cinnamon: cinnamon, oats and pumpkin go together perfectly and add flavour and a hint of sweetness

Pumpkin: pumpkin is low and calories and provides lots of vitamins and minerals. Like other orange vegetables, it contains beta-carotene, an antioxidant that the body coverts to Vitamin A and is important for skin and eye health. It also has fibre, Vitamin K, potassium and Vitamin C.

Milk: I use dairy milk in this recipe because it contains protein which adds to satiety but you can use plant-based milk as well (soy milk contains about the amount of protein as dairy milk but other plant-based milks are not protein sources

Maple syrup- maple syrup goes well with pumpkin but you can use any sweetener you like (brown sugar, honey, agave or regular sugar all work)

Egg – an egg helps bind the recipe and adds a bit of protein. You could leave the egg out if you wanted to make it vegan and the recipe still works well

Pecans – the flavour of pumpkin, pecans and dried cranberries goes well together and nuts add healthy fat to the recipe

Cranberries – dried or fresh cranberries work in this recipe. The fresh ones add a tart flavour and are rich in antioxidants. 

Optional add-ins: feel free to add a couple tablespoons of hemp hearts, chia seeds, or ground flax for added nutrients – these contain plant-based omega-3 fatty acids which are good for heart and overall health. 

Substitutions and variations: 

Cranberries – you could substitute the cranberries with raisins or a cut-up apple

Pecans – use your favourite nuts or whatever you have in the pantry or freezer. Walnuts would work well too. 

Sweeteners: use the sweetener of your choice and vary the amount based on your taste preferences. The recipe calls for two tablespoons so it is not overly sweet but you can use more/less. A mashed ripe banana also works as a sweetener without added sugars. 

What type of pumpkin should you use? 

Use pure pumpkin in this recipe, not the pie filling type as that contains added sugars and other ingredients and would make the recipe overly sweet. In the fall, when fresh pumpkins are easy to find at the store, you can make your own pumpkin puree and freeze it in individual containers. I usually do 1 or 2 cup portions and use it year round in muffins, chilli, soup, or add it to pancake mix. 

Do I need any special equipment to make this recipe?

No, all you need is a mixing bowl, measuring cups and spoons and a baking dish.

Can you make this dish vegan?

Absolutely! Just omit the egg (the recipe sitll works perfectly) use non-dairy milk.  

How to make Healthy Pumpkin Baked Oatmeal with Cranberries:

1. Combine all the ingredients together in a bowl and mix well to combine – that’s it! So easy!

2. Place the mixture into a lightly greased baking dish – an 8 x 8 or similar size.

3. Next you are ready to bake it. Grease a casserole dish lightly. This recipe takes about 30-35 minutes in the oven but check it after 25 minutes. It is done when the oats are set and it is lightly browned on top and on the edges.

How long does Pumpkin Baked Oatmeal last in the fridge? 

This recipe will keep in the fridge for 3-4 days. Cover it with plastic wrap and slice it in the morning. Add a bit of extra milk to it and microwave it for ~45 seconds until warm. You can top it with additional maple syrup if you like and more nuts. 

Can you freeze the oatmeal?

Yes! You can freeze the whole recipe if you make it in a freezer safe dish or you can portion it out and freeze individual portions for 3 months. Be sure to let the oatmeal cool completely before freezing. Thaw it in the fridge the night before serving.

How many does this recipe serve?

This recipe makes 4-6 servings depending on your appetite. 

Do you want more recipes using oats? Check out these:

Blueberry Baked Oatmeal: Easy & Healthy Make-Ahead Breakfast – Christina Iaboni

Date and Walnut Baked Oatmeal – Christina Iaboni – Healthy Living

Date Square Cookies – Eat With Sass