Baked Oatmeal with Cranberries, Pecans, & Smoked Pumpkin
A wonderful fall breakfast that is sweet, smoky, and tangy all at all once! Easy baked cranberry oatmeal with non-dairy milk, flax, pecans, smoked pumpkin butter and cinnamon. Lightly sweetened with maple syrup and topped with caramelized brown sugar.
Ingredients
- 1 1/2 cups pumpkin butter (smoked*, fall spiced, or simple canned pumpkin puree)
- 1 cup oat milk
- 2 tbsp ground flax seed
- 1/3 cup maple syrup (more to taste)
- 3 cups rolled old fashioned oats
- 1 1/2 tsp baking soda
- 1 tbsp apple cider vinegar
- 3/4 tsp salt
- 1 tbsp cinnamon
- 3/4 cup chopped pecans
- 2 cups fresh cranberries
- 1/4 cup brown sugar (for sprinkling on top)
Instructions
- Combine all ingredients except brown sugar in a large bowl.
- Prepare a baking dish by spraying it with olive oil. Use a smaller, deeper dish (8x8) for thicker softer oats or a larger, shallow dish for thinner, crispier oats.
- Pour mixture into prepared pan. Bake at 375 for approximately 45-60 minutes depending on size of dish and how crispy you prefer your oats. I like to start checking around 45 minutes.
- Remove pan from oven and sprinkle reserved brown sugar over the top. Return to oven for an additional 5 minutes until sugar has caramelized.
- Allow to cool completely before cutting. I prefer to make this recipe a day in advance and allow it to completely set in the refrigerator and then re-warm in the oven or air fryer before serving.
Notes
*See my recipe for smoked pumpkin butter. Canned pumpkin puree also works well in this recipe or your favorite pumpkin butter.