This post is an updated version from October 2013. It’s one of our tried and true fall breakfast recipes. We’ve updated the photos and tweaked the recipe. It’s really the perfect way to put all that pumpkin and all those apples to use. Enjoy!
Fall is definitely one of my favourite seasons…I love that crisp cool air (although how nice has this warm weather been?!), the changing colours of the leaves, and all things pumpkin! There may have been oh one or two or ten pumpkin spiced lattes purchased since their debut, which to me, is the signal that fall has arrived.
And this baked oatmeal just screams FALL! Loaded with apples, dried cranberries, and pumpkin, you will definitely get your serving of fruit and veggies to start your day off right. The egg and milk add protein and the walnuts give it a nice crunch.
One of the best parts is that this hearty breakfast can be baked up on the weekend and portioned out for you to enjoy the entire week. I still enjoy our make ahead overnight oats, but as the weather gets cooler, I crave a warm and filling breakfast. And sometimes, there is just no time to cook up a batch of creamy oatmeal or quinoa on a busy Wednesday morning. This baked oatmeal can be cut into squares and reheated in the microwave for just about one minute. No fuss, no muss!
I love it topped with some warm milk or Greek yogurt, but it is also delicious as is.
So take the time to enjoy the cool crisp air and the colourful leaves with a warm and hearty baked breakfast treat. And a pumpkin latte on the side wouldn’t hurt either!
Dara
Baked Pumpkin Cranberry Apple Oatmeal
Print recipe| Serves | 6 |
| Meal type | Breakfast |
| Misc | Freezable |
| Website | Adapted from Prevention RD |
Ingredients
- 2 Cups rolled oats
- 1/3 cup ground flax seed
- 1/3 cup brown sugar
- 1 Tsp cinnamon
- 1 Tsp pumpkin pie spice
- 1/4 Tsp salt
- 1 Tsp baking powder
- 1/3 cup dried cranberries
- 1 1/2 Cups milk (any milk works fine)
- 1/2 cup pumpkin puree
- 1 egg (beaten)
- 1 Tsp vanilla
- 1 apple (chopped)
Optional
- 1/2 cup walnuts (chopped)
Note
You can whip up a batch of this oatmeal on the weekend and have it for breakfast for the rest of the week. It's great reheated from the fridge or freezer and I love it topped with some warm milk, Greek yogurt, and berries.
Directions
| 1. | Preheat your oven to 375 degrees and spray an 8 x 8 pyrex with cooking spray. |
| 2. | Combine oats, ground flax, brown sugar, cinnamon, pumpkin pie spice, salt, baking powder, and cranberries in a large bowl. |
| 3. | In a separate bowl, whisk together milk, pumpkin puree, butter, egg, and vanilla. Add wet mixture to dry and combine. Stir in apples. |
| 4. | Spread oatmeal mixture evenly into pyrex and top with chopped walnuts. Bake for about 20 minutes, or until the oatmeal is set and slightly browned on top. Serve warm topped with yogurt or milk. |
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susan says
We will definitely have to try your yummy version. The one I always make is perfect in Spring, since it uses berries and bananas. But I like the “fall” version that you so beautifully showcase here. Thanks for the recipe! Susan
JOOSHEE says
Really, your write-up is elegant and eye-catching