Baked cranberry-pumpkin oatmeal | Living the Country Life
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Baked cranberry-pumpkin oatmeal

September 8, 2010

bakedoatmeal

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When I made my crustless pumpkin pie last night, I didn’t have any 15-ounce cans of pumpkin — just the large cans that are about twice that size. I can’t stand wasting food, so I put the leftover pumpkin in a container and stuck it in the fridge. This morning, I put it to good use!

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I always try to make my three sons a hearty breakfast before school. We all sit at the table together, talk about our plans for the day, and listen to our favorite kids’ station on the satellite radio. It’s a good start to their day, and mine!

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This morning I got up a little early so I could make baked oatmeal. I love plain old regular oatmeal, but when you add a few ingredients and pop it in the oven, it becomes something really special! I’ve made this baked oatmeal several times, but decided to add a few extra ingredients today: the leftover pumpkin and some dried cranberries.

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In a large bowl, combine these dry ingredients:

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3 cups of oats (I always use old-fashioned)

2 tsp. baking powder

1/2 tsp. salt

1 tsp. pumpkin pie spice

1/2 cup brown sugar

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In a smaller bowl, whisk together these wet ingredients:

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1 1/2 cup canned pumpkin (or a 15-ounce can will work fine)

1 cup milk

1/2 cup applesauce

2 eggs

1 tsp. vanilla

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Add the wet ingredients to the bowl with the dry ingredients, and stir until well combined. Pour the mixture into a sprayed 9″x9″ baking dish, and sprinkle about 1/2 cup of dried cranberries on top. (You can stir the cranberries in if you want, but I like the way they look on top.) If you don’t like pumpkin, just leave it out and add some blueberries, chopped apples or peaches, or whatever fruit you have on hand. It’s also good with raisins and chopped walnuts. You can’t go wrong!

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Bake at 350 degrees F. for 20 to 30 minutes, until set.

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You can just slice this up like cake and serve it on a plate, but we like ours in a bowl, soaking in a little milk or cream. Top with a dash of maple syrup, and you’ve got yourself the perfect breakfast for a crisp fall morning! Enjoy!

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