This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.
This pumpkin & gingerbread baked oatmeal has ALL the flavors of your favorite time of the year. It’s a tasty and easy make-ahead breakfast that’s perfect for the holidays.
Hooray for November and holiday flavors! I’ve been stocking up on canned pumpkin, fresh cranberries (keep them in the freezer and they’ll last all year!), and my favorite peppermint mocha coffee like a woman on a mission.
Summer might take the prize for most colorful food, but you’ve got to admit, fall wins hand down for the flavors.
And this easy, make-ahead Pumpkin Gingerbread Baked Oatmeal breakfast casserole will make your tastebuds so happy. It’s a delicious mix of pumpkin, molasses, maple syrup, and of course, pumpkin spice. And it tastes like a cross between pumpkin pie and gingerbread, with some tart cranberry sauce thrown in.
Like I said, it’s got ALL the flavors of the season.
What I Love About This Pumpkin Gingerbread Baked Oatmeal
This Pumpkin Gingerbread Baked Oatmeal is one of those breakfasts that taste way too good to be a healthy breakfast. In fact, it almost tastes like dessert.
Take my word though, it’s made with all healthy ingredients.
- It has a whole entire can of pumpkin in the mix – that means it’s packed with beta carotene, a powerful antioxidant.
- It features whole grain oats. Their fiber can help reduce your cholesterol
- It has some molasses along with maple syrup as a sweetener. Not only does it add that gingerbread flavor but it’s also full of iron and calcium. Tip – use a lighter molasses for a sweeter flavor. Blackstrap molasses is too bitter here!
- Eggs and pecans provide some protein and healthy fat.
- A sprinkle of fresh, frozen, or dried cranberries on top adds a pretty pop of color and polyphenol antioxidants.
I shopped at my local Safeway in Scottsdale for all the ingredients in this Pumpkin Gingerbread Baked Oatmeal recipe. Their exclusive O Organics®, Open Nature®, Signature SELECT TM, and Lucerne® brands provide high quality at a great value.
Whether it’s for holiday baking, fun seasonal ingredients or products (like everything pumpkin), or weeknight dinners, I always find everything I need at Safeway. And for gifting and creating special memories with friends and family (I’m looking at you Advent Wine Calendar!) they consistently have high-quality products I’m proud to enjoy and share with others.
And I LOVE them for easy one-stop shopping that allows me to limit my trips to the grocery store. Or for those times when I’m too busy to shop, Safeway offers Grocery Delivery and DriveUp & GoTM.
If you’re not in the Phoenix area, you can also find their exclusive products at any of the following Albertsons Companies family of stores:
- Star Market
- Tom Thumb
Pumpkin GIngerbread Baked Oatmeal
- 2 1/4 cups old fashioned oats
- 3 teaspoons O Organics pumpkin pie spice mix
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1 15 ounce can O Organics pumpkin puree (not pumpkin pie filling)
- 3 tablespoons light molasses Note: blackstrap molasses is less sweet and too bitter
- 1/4 cup real maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cup unsweetened vanilla almond milk or any type of milk
- 2 large eggs beaten
- 1/3 cup roughly chopped pecans
- 1/2 cup fresh or frozen cranberries or dried
- Preheat the oven to 350 degrees and lightly grease an 8 x 8 baking dish
- In a large mixing bowl, combine the oats, pumpkin pie spice mix, salt, and baking powder and set aside.
- In another mixing bowl, mix together the canned pumpkin, molasses, maple syrup, vanilla extract, milk, and beaten eggs. Mix well to combine.
- Add the wet ingredients to the dry ingredients and stir well to incorporate everything.
- Pour the mixture into the prepared baking dish. Sprinkle the pecans and cranberries over the batter.
- Bake for 30-35 minutes or until a knife inserted in the middle comes out mostly clean.
- Let the baked oatmeal cool for about 15 minutes before serving.
- If desired, top with Greek yogurt, milk, and/or additional maple syrup.
FYI – Don’t wait for a holiday to make this – it makes 6 servings, so you can make a batch and eat it all week!