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A white baking dish with pumpkin baked oatmeal on a white background with a silver serving spoon next to the dish.

Spiced Pumpkin Baked Oatmeal

An easy, make-ahead breakfast casserole that's full of holiday flavors.
4.88 from 8 votes
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Course: Breakfast, brunch
Cuisine: American
Diet: Lower Carb, Heart Healthy, Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
refrigerate overnight: 8 hours
Total Time: 8 hours 50 minutes
Servings: 6
Calories: 309kcal
Author: Anne Danahy, RD

Ingredients

  • 2 1/4 cups old fashioned oats
  • 3 teaspoons pumpkin pie spice mix
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 large eggs beaten
  • 15 ounces canned pumpkin one can
  • 1 1/2 cup unsweetened vanilla almond milk or any type of milk
  • 1/4 cup molasses regular, not blackstrap
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup roughly chopped pecans
  • 1/2 cup fresh or frozen cranberries

Instructions

  • In a medium mixing bowl, combine the oats, pumpkin pie spice mix, salt, and baking powder and set aside.
  • In another large mixing bowl, combine the beaten eggs, canned pumpkin, milk, molasses, maple syrup, and vanilla extract. Mix well to combine. Add the cranberries and nuts and mix again.
  • Add the dry ingredients to the wet ingredients and stir well to incorporate everything.
  • Pour the mixture into the prepared baking dish. Cover lightly with foil and refrigerate for at least one hour or overnight.
  • When ready to bake, preheat the oven to 350℉ and set the rack to the middle position.
    Bake for 35-40 minutes or until a knife inserted in the middle comes out mostly clean. Remove the foil for the last 15 minutes to allow the top to brown lightly.
  • Let the baked oatmeal cool for about 10 minutes before serving.

Notes

For best results, prepare this the night before, refrigerate, and bake it in the morning. 
If desired, use dried cranberries instead of fresh or frozen cranberries. 
Refrigerate leftovers for up to four days or freeze for up to three months.

Nutrition

Calories: 309kcal | Carbohydrates: 52g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 215mg | Potassium: 629mg | Fiber: 6g | Sugar: 25g | Vitamin A: 11131IU | Vitamin C: 4mg | Calcium: 207mg | Iron: 4mg
https://cravingsomethinghealthy.com/pumpkin-gingerbread-baked-oatmeal/

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