Pumpkin Baked Oatmeal with Cranberries and Pecans
A warm, spiced baked oatmeal studded with tart cranberries and pecans. Pumpkin puree and pumpkin spice create an autumn-friendly breakfast or brunch dish that's naturally sweetened with honey. Baked until the top turns golden brown, it's hearty enough to serve to guests or meal-prep for the week.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees F and grease an 8x8 baking dish, or spray with non-stick baking spray.
- 2
In a bowl, whisk together honey, pumpkin puree, egg, almond milk, melted butter, and vanilla extract.
- 3
In a separate bowl, combine oats, pumpkin spice, sea salt, baking powder, and pecans.
- 4
Pour wet ingredients into dry ingredients and stir to combine.
- 5
Fold in cranberries.
- 6
Transfer oat mixture to prepared baking dish and top with additional cranberries and pecans.
- 7
Bake until top is golden brown.
Tips
Top with additional cranberries and pecans before baking for texture contrast.
Use fresh or frozen cranberries interchangeably; no thawing needed for frozen.
Good to Know
Cover and refrigerate up to 4 days. Reheat in oven at 350 degrees F for 10 minutes or in microwave.
Assemble dry and wet ingredients in separate containers up to 1 day ahead. Combine and bake when ready.
Serve warm from the oven. Pairs well with yogurt, additional cranberries, or a drizzle of honey.
Common Mistakes
Do not skip greasing the baking dish to prevent sticking and ensure clean removal.
Do not overmix after combining wet and dry ingredients to avoid a dense texture.
Substitutions
Dairy-Free Swaps
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