Healthy Pumpkin 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.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Breakfast

Cuisine American

Servings 4 people

Calories 330 kcal

Ingredients

2 cups rolled oats
1/2 tsp cinnamon
2 tbsp maple syrup
1/4 cup chopped pecans
1 egg (optional)
3/4 cup pumpkin puree (not pie filling)
1/2 cup fresh or frozen cranberries or 1/4 cup dried cranberries
2 cups milk (regular milk, almond, soy or oat all work well)

Instructions

Preheat oven to 400°F. Lightly grease an 8x8 (or similar size) baking dish.
Mix all the ingredients together in a bowl.
Pour mixture into prepared baking dish and bake for ~30 minutes until lightly brown and set.
Cool slightly before serving and top with additional milk and maple syrup if desired.
If making ahead, cool completely and refrigerate. To serve, add more milk and microwave for ~45 seconds or until warm.

Notes

Calories provided are an estimate only

Keyword blueberry baked oatmeal, cranberry oatmeal, healthy breakfast, pumpkin oatmeal