Pumpkin cranberry baked oatmeal
Nov 18 2020
This combination here is like Thanksgiving and Christmas together. It so delicious and comforting! I made individual portions and froze the extras for busy days! Enjoy them with a spoon of nut butter and a dollop of greek yogurt, this is heavenly!
Preheat the oven at 375F. Grease 6 medium ramekins (4oz) or a large 8 by 8 baking dish.
Combine the pumpkin purée with the egg, milk, coconut oil and maple syrup. Add the spices and whisk until smooth. Add in the oats, pecans ( reserve a few for toppings) and cranberries and stir.
Transfer to ramekins add a few nuts and berries on top of each and bake for 25-30 minutes or until top is golden brown.
Let them cool for a bit, enjoy them hot at room temperature or store them for later. They keep in the fridge for a week and in the freezer for a couple of weeks. Add you favorite nut butter and yogurt for a perfect holiday breakfast!