Pumpkin cranberry baked oatmeal

Pumpkin cranberry baked oatmeal

Nov 18 2020


35-40 mn

Makes 6 medium

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!


  • 2 cups of rolled oats
  • 1/3 cup of pumpkin purée
  • 1 egg
  • 1/4 cup of maple syrup
  • 1 tsp of pumpkin pie spices
  • 1/2 tsp of cinnamon
  • 1 1/2 cup of milk ( I used almond)
  • 3/4 cup of pecans, chopped
  • 1/4 cup of dried cranberries
  • 1/4 cup of fresh or frozen cranberries
  • 1 pinch of salt
  • 2 tbsp of coconut oil melted at room temperature


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!

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