Pumpkin Baked Oatmeal with Cranberries & Pecans

About This Recipe

Healthy pumpkin baked oatmeal with cranberries, pecans, almond butter, and warming spices. Made with simple ingredients in one bowl for a perfect fall meal prep breakfast.

Ingredients

• 1 cup canned pumpkin puree
  100% pumpkin, not pie filling
• 1 cup milk
  dairy or non-dairy
• 2 large eggs
• 1/4 cup almond butter
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 2 1/2 cups rolled oats
  old-fashioned
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup dried cranberries
• 1/2 cup pecans
  chopped
• 1/4 teaspoon salt

Instructions

1. Mix wet ingredients: In a medium-sized mixing bowl, add pumpkin, milk, eggs, almond butter, maple syrup, and vanilla. Mix well to combine.
2. Mix dry ingredients: Add oats, dried cranberries, pumpkin pie spice, cinnamon, ginger, and salt. Mix well to combine. Save a few cranberries to sprinkle on top.
3. Bake: Pour oat mixture into a greased 8x8 pan, spreading evenly. Sprinkle with remaining cranberries and chopped pecans. Bake for 35-40 minutes until golden and firm on top.
4. Enjoy: Let cool and slice into 9 equal-sized bars. Serve as is or with a dollop of Greek yogurt and a drizzle of maple syrup.