Get festive with breakfast- use your favorite pancake mix for the easiest pumpkin pancakes that can be whipped up in a pinch.
5 from 1 vote
Nutrition Facts
Pumpkin Cranberry Baked Oatmeal
Amount Per Serving (1 g)
Calories 213 Calories from Fat 51
% Daily Value*
Fat 5.7g9%
Saturated Fat 0.7g4%
Sodium 91.8mg4%
Carbohydrates 37.7g13%
Fiber 6g25%
Sugar 13.4g15%
Protein 4.7g9%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 , 1 cup servings
Pumpkin Cranberry Baked Oatmeal
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Pumpkin Cranberry Baked Oatmeal is a scrumptious combination of warm pumpkin spice, tart cranberries and perfectly sweet maple flavoring.
  • 2 cups old-fashioned rolled oats certified gluten-free oats, if desired
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/4 cup pure maple syrup*
  • 1 1/2 cups fresh cranberries divided
  • 1/2 teaspoon imitation maple flavor**
  • 1 cup unsweetened vanilla almond milk***
  • 1/4 cup pecan pieces optional
  1. Preheat oven to 375 degrees and prepare 2 quart baking dish with cooking spray.
  2. Place half of the berries on the bottom of the baking dish.
  3. Combine all dry ingredients, except cranberries and nuts (if using). Add in all wet ingredients and stir into dry ingredients.
  4. Evenly spoon pumpkin/oat mixture over cranberries in the baking dish.
  5. Scatter the remaining berries and the nuts (if desired) over the top.
  6. Bake for approximately 45 mins uncovered. Allow to cool about 10 mins before serving. Enjoy!
Recipe Notes

*honey works too, but is not vegan
**could use vanilla extract instead or omit
***any milk product works
-If you're not a fan of cranberries, feel free to substitute your favorite berry and you could even try 1 cup of mashed banana instead of the pumpkin puree.
-I enjoy my baked oatmeal served in a bowl combined with a splash of warm almond milk, a packet of stevia and a spoonful of almond butter. :)

Author: Kim Lee

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