Baked Pumpkin Cranberry Oatmeal – Recipe!

A warm breakfast on a cold morning always tastes so good and this Baked Pumpkin Cranberry Oatmeal is delightfully spiced with cinnamon and dried cranberries for a seasonal treat.  It’s made with pantry ingredients that are stirred by hand in a big bowl and baked in a casserole dish with simplicity.

For flavor — I used canned pumpkin, vanilla, pumpkin pie spice, oatmeal and dried cranberries — all things you probably already have in your cupboard.  An egg, melted butter and milk are added to make it creamy smooth and then it’s baked until slightly puffed.  I served it warm with a dollop of yogurt and another dusting of spices to add protein and some aromatics.  Mornings should always taste this good.

Ingredients

1 cup pumpkin puree

1 large egg

2 tablespoons butter, melted

1 teaspoon vanilla

1/2 cup dark brown sugar (light will work too)

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon pumpkin pie spice + more for dusting

1 1/2 cups oatmeal

1/2 cup whole milk

1/2 cup dried cranberries

yogurt for serving, optional

(Serves 4)

 To Prepare:

1. Preheat oven to 350 degrees.  Oil or spray a 9-inch casserole dish, set aside.
2. In a large bowl, whisk together pumpkin and egg.  Add butter and vanilla, stir.
3. Add brown sugar and whisk until smooth.  Add salt, baking powder, pumpkin pie spice and oatmeal, stir.
4. Add milk and stir until combined.  Add cranberries and spoon into prepared pan.
5. Bake for 25-30 minutes, or until top is firm.  Remove and spoon into bowls.  Dollop with yogurt and dust with more pumpkin pie spice, if desired.  Enjoy!