Pumpkin Cranberry Raspberry Oatmeal

i was going to mention how good things come in three's, talk about my weird compulsion to reference the 3 oldest kardashians (despite my disinterest in them), then finally get around to talking about how this is my third year participating in sara 's / cake over steak's virtual pumpkin party. but seeing how it's actually my second year doing this, i now feel inclined to talk about sophomore hits. 22 jump street was better than 21. paramore's riot! was much more of a success than all we know is falling ever was.

so is this pumpkin cranberry raspberry oatmeal better than last year's waffles with spiced pumpkin butter and walnut brown sugar crumble? maybe. though i'd like to be a fair parent and say that they're both good in different ways and there's no possible way that i could pick between two very different recipes.

if you're not in normal oatmeal bc you are a texture fiend and cannot deal with that gluey, gummy mess (wow that's me!!!), then baked oatmeal is perfect. it's more dense and dry and you could stab it with a fork and lift it up if you really wanted to. i  definitely ate this pumpkin cranberry raspberry oatmeal using a fork (i couldn't seem to find a spoon) last week.

and in another unstereotypical oatmeal move, this one's on the tart side with the raspberries and cranberries. i'm trying to eat less sugar, but be my guest and add more brown sugar/maple syrup or sub in sweet fruit if that's more your style.

maybe you want your oats a little crispier - how about this coconut almond granola, or a cluster-filled almond granola?

or perhaps you're not in the mood to turn on your oven. might i nudge you towards these tiramisu flavored overnight oats instead?

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Pumpkin Cranberry Raspberry Baked Oatmeal

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

This pumpkin cranberry raspberry oatmeal fulfills its fall quota with the pumpkin, while the cranberry and raspberry keep this tart enough to make it weekday breakfast appropriate.

Course: Breakfast, Brunch

Cuisine: American

Servings: 9 people

Calories: 185 kcal

Ingredients

• 2 cups rolled oats
• ¼ teaspoon kosher salt
• 2 teaspoons baking powder
• ¼ cup brown sugar depending on taste
• 2 eggs
• ¾ cup pumpkin puree
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 cups frozen raspberries
• ½ cup dried cranberries
• ¼ cup cranberry sauce optional*
• fresh raspberries, almonds, pumpkin seeds, milk, etc for serving

Instructions

1. Mix the dry ingredients.

2. Mix the wet ingredients. Mix into the dry ingredients. Fold in the raspberries and cranberries.

3. Pour into a greased 9” round or 8x8” pan. Evenly spread mixture around the pan and press the fruit down so that they aren’t sticking out. Dollop the cranberry sauce on top of the oatmeal, and use a knife to swirl it into the oatmeal.

4. Bake at 350F for 40 minutes or until center feels firm and edges have browned, or until a knife inserted into the center of oatmeal comes out clean. Cool slightly before serving with raspberries, almonds, pumpkin seeds, milk, or whatever you want with it.

Recipe Notes

Adapted from The Roasted Root. The cranberry sauce is optional, but I like the extra color and cranberry-ness it adds. You can buy it from a store, but I prefer cooking down some fresh or frozen cranberries with some sugar and water until the berries have popped and the liquid has thickened. Calorie information does not include toppings or serving suggestion.