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Recipe: Pumpkin, Cranberry-Apple and Oatmeal Bake

Pumpkin Cranberry Apple Baked Oatmeal

Ingredients

  • 3 cups rolled oats, old-fashioned, certified gluten-free if necessary
  • ½ cup coconut sugar, brown sugar, OR 0-calorie sweetener like Monkfruit Sweetener
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ¼ teaspoon ginger (optional)
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup milk
  • ¾ cup pumpkin purée (Do not use pie filling!!)
  • ¼ cup melted butter, cooled slightly
  • 1 cup finely chopped Vermont apples
  • ½ cup cranberries, fresh or dried, chopped

Cinnamon Sugar Topping (Optional)

  • 1 tablespoon sugar
  • 2 teaspoons cinnamon

Instructions

  • Heat oven to 350°F. Grease an 8-inch square baking dish.
  • In a large bowl, combine the dry ingredients.
  • In a medium bowl, whisk the eggs, milk, pumpkin, melted coconut oil (or butter) and applesauce.
  • Add the wet ingredients to the dry ingredients and stir until well combined.
  • Gently add chopped fresh cranberries or dried cranberries and finely chopped apples. Stir to distribute evenly. Spread evenly in your prepared 8-inch baking pan.
  • Combine 1 tablespoon sugar and 2 teaspoons ground cinnamon and sprinkle evenly over the top of each muffin cup. Yes, its optional, but very tasty.
  • Bake for 35-40 minutes. Cool slightly and cut into squares.
  • Serve warm, plain or with maple syrup, yogurt, kefir, applesauce or sliced apples.
  • Freeze any extra squares in an airtight container. Reheat in a microwave for a quick breakfast.

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