Healthy pumpkin baked oatmeal with cranberries, almond butter, and warming spices makes the perfect healthy fall breakfast recipe. Made with only a handful of ingredients and in one bowl, it is great for meal prep or a healthy snack throughout the week.
It’s officially October and that means it’s pumpkin time! And we are kicking off pumpkin season with this healthy pumpkin baked oatmeal with cranberries!
I know, I know, I am late to the game. I’m sure you’ve seen hundreds of pumpkin recipes all over the internet and social media for the past month now. I actually saw some towards the end of August and to me that is way too early. I get it, people go crazy for pumpkin, but can we please just appreciate the end of the summer first?
This pumpkin oatmeal screams fall to me. It has oats, pumpkin, warming spices like pumpkin pie spice, cinnamon, and ground ginger, and fresh cranberries and is all baked together into a warm and comforting breakfast (or snack). If you have never had baked oatmeal, then you are in for a treat.
It is just like your typical stovetop oatmeal, but it is baked instead until all the flavors come together. Not only is it warm and comforting, but also tastes like one big fat oatmeal cookie in my opinion. Especially when it’s right out the oven and is warm and gooey. I mean you can’t really beat that right?
Besides that fact that it’s delicious, this pumpkin cranberry baked oatmeal is good for you! It’s filled with healthy complex carbs, whole grains, and protein, and is gluten free and refined sugar free! I didn’t find it needed any added sweeteners, but you can add them if you like things a little sweeter.
Pumpkin Baked Oatmeal Recipe
This healthy pumpkin baked oatmeal makes the perfect fall breakfast! It’s made in one bowl with less than 10 ingredients, and comes together in about 35 minutes, with only about 5 minutes of active recipe prep time. The rest of the time it’s in the oven! Make it for an easy meal prep breakfast, as a healthy snack to have on hand during the week, or a casual brunch on the weekend.
Here is what you need:
- rolled oats
- canned pumpkin
- fresh cranberries
- eggs
- coconut flour
- almond butter
- cinnamon
- pumpkin pie spice
- ground ginger
- salt
Let’s talk about how to actually make pumpkin baked oatmeal. I mean there really isn’t much to talk about since it’s so easy to make, but here we go…
First, grease a baking dish (I used 8×8) with coconut oil or other oil of choice. Add all your ingredients to a large bowl and mix well to combine. Next, simply place the pumpkin oat mixture into your baking dish, spreading out evenly, and bake until golden brown and and cooked through – about 30 minutes at 350 degrees.
See, it is really that simple. And finally, for the best part, the toppings! Totally optional, but it makes it so good. I love almond or peanut butter, honey or maple syrup, and more cinnamon, especially when it is hot and fresh out of the oven!
Substitutions for Pumpkin Baked Oatmeal
While I love the pumpkin and cranberry combo, there are endless ways you can change it up to meet your dietary preferences or if you just want a change of pace in flavors.
- change up the fruit – if you can’t find fresh cranberries or don’t like them, you can substitute for whatever fruit you like. Some delicious options would be fresh blueberries, strawberries, or apples.
- any kind of nut butter or seed butter – substitute any kind of nut butter you like – peanut butter, cashew butter, pecan butter, or sunflower seed butter would be great for a nut free option
- swap out the eggs to make it vegan – if you are vegan or can’t have eggs, you can try to substitute with 2 flax eggs. I haven’t tried this, but they are usually a 1:1 sub in recipes.
- flour – coconut flour is a lot more dense then most other kinds of flour. I love using it in this recipe as it makes the baked oatmeal almost cake like. If you need to sub a different flour, you can try almond or cashew, but you will need more than the recommended 1/4 cup.
- optional add-ins – dried fruit, chocolate chips (yum!), chopped nuts or seeds, and shredded coconut would all be great additions
- make sure it is gluten free – oats are naturally gluten free, but are one of the top foods for cross contamination. Make sure you are using certified gluten free oats if you need it to be gluten free.
- protein powder – if you’re looking to up the protein a little more, you can stir in some protein powder (vanilla would be delicious). Depending on what kind you use, if the batter looks too thick, I would stir in another egg or add a little almond milk.
How to store Baked Oatmeal
I recommend refrigerating your baked oatmeal after it completely cools. I usually just leave it in the same dish that I baked it in and cover with tin foil or plastic wrap. You could also cut it up and store in a glass Pyrex dish or in silicone plastic bags.
To reheat baked oatmeal, just pop it in the microwave for 30 seconds to a minute until hot. You can also eat it cold right out of the fridge (usually what I do!).
If you aren’t going to eat it within in week, you can freeze baked oatmeal! I suggest cutting it up into individual pieces and freezing each one. Simply defrost pieces when you want a quick breakfast or snack.
More Healthy Oatmeal Recipes
Gingerbread Baked Oatmeal Bars
Chocolate Peanut Butter Overnight Oats (Vegan)
Apple Cinnamon Protein Cookies
Fig Apple Cinnamon Slow Cooker Steel Cut Oats
More Healthy Pumpkin Recipes
Pumkin Chocolate Chip Protein Muffins
Paleo Pumpkin Protein Pancakes
Protein Pumpkin Chocolate Chip Energy Balls
Pumpkin Pie Milkshake (Dairy Free)
Pumpkin Baked Oatmeal
ingredients
- 2 cups rolled oats
- 1 can (15 ounces) pumpkin
- 1 1/2 cups fresh cranberries
- 2 large eggs
- 1/4 cup coconut flour
- 1/4 cup almond butter
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground ginger
- pinch of salt
- oil, for greasing the pan
- optional toppings: almond butter, honey, cinnamon, yogurt...
instructions
- Preheat oven to 350 degress and grease a glass 8x8 (or something similar) baking dish.
- Add all ingredients to a large bowl and mix well to combine. Pour mixutre in baking dish, spreading out evenly, and bake for 30 minutes until golden brown and cooked through.
- Slice into 9 equal pieces. Top with optional toppings or enjoy as is!
notes
nutrition
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Molly says
I love this recipe for a balanced addition to my breakfast. It keeps really well in the fridge and is perfect for a little sweet fix in the evening, too. I made it using a little bit of maple syrup to cut the sour cranberries a little bit this time; I didn’t know I could love it more before trying that! So easy to make, adaptable, and only one bowl… doesn’t get better than that!
Kelly says
Oh yum, that sounds so good and I am going to have to try that! Thanks for trying it Molly!!
Dad says
Looks good and healthy
Kelly says
I think mom would love it! Not too sweet and a good snack to have on hand!