Sweet pumpkin + tangy chopped cranberries come together in this simple Pumpkin Cranberry Baked Oatmeal. The perfect cozy fall breakfast!
If you haven’t noticed, I kind of have a thing for oatmeal. It’s just the best breakfast in the colder weather/any time of the year. The only problem with oatmeal is cooking it. It’s a colossal pain to stir it constantly, wait for it to cook, make sure you don’t burn it, and then have to clean the gross, sticky pan. For this reason, I make a lot of overnight oats and baked oatmeal. If you haven’t tried baked oatmeal, you’re seriously missing out. This Blueberry Oatmeal Bake is one of the most popular recipes on our site, with this Healthy Coffee Chocolate Baked Oatmeal right up there at the top of the ranks.
Wanna know why? Cause’ they’re both delicious, and BEYOND easy to make! Seriously.. you just bake it, slice it, and put it in the fridge. Then, when you’re ready for breakfast you just pop the slice in the microwave, heat and enjoy! It seriously doesn’t get any easier. Warm breakfasts are key when the weather gets cold, so I knew a fall-flavored baked oatmeal recipe was needed here.
Everyone has been posting delicious pumpkin recipes, and I’ll admit – I’ve totally been slacking. We did share these Pumpkin Chocolate Parfaits, but otherwise, we’re lacking in the pumpkin recipe department. Over the weekend Tyler and I were craving really pasta. I had seen this recipe for Pumpkin Ricotta Gnocchi in Shiitake Cream Sauce on Facebook and purposely saved it for a future dinner. Ty loves to make fresh pasta (and I love to eat it!) He whipped it up on Friday night and it was insanely delicious. Definitely a much heavier meal than we typically eat, but sometimes you just need to indulge!
We had some pumpkin puree left over from making the pasta and I didn’t want it to go to waste, so Sunday when I was meal prepping I threw together the ingredients for this Pumpkin Cranberry Baked Oatmeal in a bowl, mixed it together + hoped for the best. It came out so great we wound up running out of it by Tuesday afternoon. Ty + I both had a piece on Monday + Tuesday for breakfast, so I wound up making it again in the middle of the week!
Pumpkin Cranberry Baked Oatmeal
|Prep:||Cook:||Yield: serves 4 people||Total:|
- 1.5 c pumpkin puree
- 2 c oatmeal
- 1 egg
- 1/2 fresh cranberries - chopped
- 3/4 c almond milk
- 3 tbsp honey
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- Preheat oven to 350 degrees
- Stir all ingredients together in a large mixing bowl.
- Pour all ingredients in a greased 8x8 baking dish.
- Bake at 350 degrees for 30 minutes or until top is golden brown
Although I haven’t tried different things in it, this recipe is pretty flexible. If you’re not a fan of cranberries you can leave them out or sub in chopped nuts or chocolate chips! (I definitely need to add in chocolate chips next time!) I actually even added in a few scoops of Collagen Peptides to give this a little nutrient boost. I’ve found that when I’m regularly taking collagen peptides my hair/skin/nails are so much stronger. You can’t really taste them in baked goods, so I always add them. Do you guys have any quick breakfast recipes that you love? LMK what they are cause when it starts to get colder outside it gets harder to get out of bed… I’d much rather stay under my warm, cozy blankets than get up and make breakfast!
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