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Baked Oatmeal with cranberries and smoked pumpkin

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.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

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)

Method
 

  1. Combine all ingredients except brown sugar in a large bowl.
  2. 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.
  3. 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.
  4. Remove pan from oven and sprinkle reserved brown sugar over the top. Return to oven for an additional 5 minutes until sugar has caramelized.
  5. 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.