Description
This Pumpkin Baked Oatmeal with Cranberries & Pecans offers a delicious blend of flavors, combining pumpkin puree and hearty oats for a quick, wholesome breakfast or snack.
Ingredients
Scale
- 1 can (15 ounces) pumpkin puree
- 1/2 cup milk of choice (whole recommended)
- 2 large eggs
- 1/4 cup almond butter (64 grams)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 1/2 cups rolled oats (250 grams)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/2 cup dried cranberries (60 grams)
- 3 tablespoons pecans, roughly chopped (23 grams)
- oil, for greasing the pan
- optional toppings – greek yogurt, almond butter, maple syrup, cinnamon
Instructions
- Preheat your oven to 350°F and grease an 8×8 baking dish with oil, butter, or cooking spray.
- In a mixing bowl, combine the wet ingredients: pumpkin, milk, eggs, almond butter, maple syrup, and vanilla. Mix well.
- Add the dry ingredients: rolled oats, dried cranberries, pumpkin pie spice, cinnamon, ground ginger, and salt. Stir to combine; reserve some cranberries for topping.
- Pour the mixture into the prepared baking dish, spreading it out evenly. Optional: top with extra cranberries and chopped pecans.
- Bake for 35-40 minutes until firm; a toothpick should come out clean. Let cool before slicing into 9 bars.
- Serve warm, optionally topped with greek yogurt and a drizzle of maple syrup.
Notes
Adjust the sweetness by varying the amount of maple syrup based on your preference.
Store leftovers in an airtight container in the fridge for up to 5 days.
This dish can also be frozen for later enjoyment.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg