Wake up to a warm, comforting breakfast of Cranberry-Apple Pumpkin Baked Oatmeal. A make-ahead healthy breakfast recipe for pumpkin-spiced baked oatmeal.
Cranberry-Apple Pumpkin Baked Oatmeal Cups have been on our breakfast table all week! Cozy fall mornings should definitely begin with a wholesome meal, and what could be more cozy than warm baked oatmeal spiced with cinnamon, nutmeg and ginger?
We love having overnight oats in the fridge for busy mornings. At this time of year, these Creamy Pumpkin Pie Overnight Oats are a favourite choice. This week, however, I’m loving this baked oatmeal recipe filled with a combination of cranberries, apples and pumpkin!
While Denis and I have leisurely mornings now that we’re retired, these Pumpkin Baked Oatmeal Cups are ideal for a grab-and-go breakfast, too. If they’re cold, they’re like a healthy baked oatmeal muffin. They remind me of these Grab-and-Go Apple Oatmeal Breakfast Muffins.
When I serve it warm, we like to have it with yogurt, homemade applesauce or apple slices on the side, sometimes with a drizzle of maple syrup to sweeten the yogurt, (or in Denis’s case, Monkfruit Sugar-Free Maple-Flavored Syrup.) I make this apple pumpkin baked oatmeal recipe without sugar for him, using Monkfruit Sweetener, but it’s delicious with coconut sugar or brown sugar, too.
Here’s what you’ll need to make this healthy breakfast recipe.
Ingredients for Cranberry-Apple Pumpkin Baked Oatmeal
- rolled oats: Old-fashioned oats are best for this recipe.
- chia seeds: These are tasteless, but once mixed with the milk in this recipe, they swell and absorb the liquid. Chia seeds are full of protein, fiber, omega-3 fatty acids, and minerals.
- sweetener: coconut sugar, brown sugar, or 0-calorie sweetener. My favourite is Lacanto Monkfruit Sweetener with erythritol.
- pumpkin pie spice: It’s easy to make your own and I’ve described how to make it in the recipe card below.
- eggs: 3 large
- milk: any kind will work, plant-based like almond milk, or dairy milk
- coconut oil: or butter, melted, then slightly cooled
- pumpkin purée: canned or homemade
- applesauce: homemade or store-bought
- cranberries: fresh or frozen and thawed. Some researchers have called cranberries the new “superfood.” If you’d like to read more about the health benefits of cranberries, or if you’re wondering if they really can prevent UTI’s, check this review of the research.
- baking powder
The best part about this pumpkin spice baked oatmeal? It’s ready when you are. You can assemble all the ingredients the night before. Stir the dry ingredients in one bowl, the wet in another, refrigerate the wet ingredients. Combine and bake in the oven in the morning while your coffee is brewing! A warm, healthy pumpkin breakfast bake!
How to Make Pumpkin Spice Baked Oatmeal Cups
Here’s an overview of what you’ll do. Complete instructions are in the recipe card below.
Bake this Cranberry-Apple Pumpkin Baked Oatmeal in muffin cups or in an 8-inch square baking dish. Your choice!
First, combine the dry ingredients in a large bowl.
Whisk the eggs, milk, coconut oil, pumpkin and applesauce in another bowl, then combine the two. Gently stir in fresh chopped cranberries or dried cranberries.
Fill muffin cups. I use a large cookie scoop for this task. This handy tool makes it so much easier (and less messy) than using a spoon.
Or if you’d prefer squares, spread the batter in an 8-inch square pan and bake for 40 – 45 minutes. Great for brunch for a crowd!
I adapted this recipe from my Mixed Berry Baked Oatmeal Cups with Chia that I made many times this spring and summer. And if you love experimenting with other flavours, try this Chocolate Espresso Baked Oatmeal or Cherry Vanilla Baked Oatmeal with Chia and Hemp. Fun flavour combinations to start the day!
How to Store Baked Oatmeal Cups
Enjoy these from the fridge for up to five days. Freeze extra muffin cups or squares for longer storage. Line an airtight container with a piece of paper towel, add the baked oatmeal cups and seal tightly. Reheat in the microwave for a quick, warm healthy breakfast.
Serve with yogurt, applesauce, sliced apples, or berries. We recently picked 50 pounds of perfect apples from our tiny apple tree, so applesauce seemed the logical choice to add flavour and extra nutrition to these pumpkin baked oatmeal cups. I used homemade applesauce made from sweet Fuji apples, but any sweet apple will work beautifully in this recipe.
Make it today, refrigerate or freeze and have breakfast choices all week long! Start your day off right with a bowl of healthy baked oatmeal.
Cranberry-Apple Pumpkin Baked Oatmeal
- 3 cups rolled oats, old-fashioned, certified gluten-free if necessary
- 2 tbsp chia seeds
- 1/2 cup coconut sugar, brown sugar, OR 0-calorie sweetener like Monkfruit Sweetener or Swerve
- 1 tbsp pumpkin pie spice *see note 1
- 2 tsp baking powder gluten-free, if necessary
- 1/4 tsp sea salt
- 3 large eggs
- 1 cup milk of your choice almond, cashew, etc.
- 3/4 cup pumpkin purée
- 1/4 cup coconut oil or butter melted and cooled slightly
- 2/3 cup applesauce unsweetened
- 1/2 cup cranberries fresh or dried
Cinnamon Sugar Topping
- 1 tbsp coconut sugar
- 2 tsp cinnamon
- Heat oven to 350°F. Line a 12-cup muffin tin with parchment paper liners, OR grease an 8-inch square baking dish with coconut oil or butter.
- In a large bowl, combine the dry ingredients.
- In a medium bowl, whisk the eggs, milk, pumpkin, melted coconut oil (or butter) and applesauce.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Gently add chopped fresh cranberries or dried cranberries. Stir to distribute evenly. Fill each muffin cup or spread evenly in an 8-inch baking pan.
- Optional, but good: Combine 1 tablespoon coconut sugar and 2 teaspoons ground cinnamon and sprinkle evenly over the top of each muffin cup.
- Bake muffin cups for 22 - 24 minutes, an 8-inch square pan for 40 - 45 minutes. Remove from oven and let stand for 5 - 10 minutes before removing muffins and transferring to a cooling rack. This time allows them to set up and makes it easy to remove the paper liners.
- Serve warm, plain or with milk, yogurt, kefir, applesauce or sliced apples.Freeze extra muffins cups or squares in an airtight container. Reheat in microwave for a quick breakfast.
- If you don't have Pumpkin Pie Spice, combine 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 1/4 teaspoon ground ginger.
- If you don't have applesauce, you can substitute 1 cup finely chopped apple. No need to peel it.
- Depending on the size of your muffin cups, this recipe may 12 -15 cups.
More Low-Sugar Make-Ahead Healthy Oatmeal Recipes
- Creamy Pumpkin Pie Overnight Oats
- Mango Turmeric Overnight Oats with Kefir
- Overnight Oats: Breakfast to Look Forward to
- Peach and Blueberry Overnight Oats
- Apple Cinnamon Oatmeal Breakfast Cookies
This was such a popular recipe that I’ve updated it with new photos and information.
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