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This pumpkin cranberry raspberry oatmeal is perfect for a fall breakfast, decorative pumpkins not required. #bakedoatmeal #pumpkin #cranberry #raspberry #breakfast

Pumpkin Cranberry Raspberry Baked Oatmeal

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
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.