Wake up to a warm, comforting breakfast of Cranberry-Apple Pumpkin Baked Oatmeal. Perfect for a grab-and-go breakfast!
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’s cozier than warm baked oatmeal with seasonal fruit?
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. We like to have it with yogurt and homemade applesauce 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.)
The best part about this Pumpkin Baked Oatmeal breakfast? It’s ready when you are. Sometimes I assemble all the ingredients the night before. I stir the dry ingredients in one bowl, the wet in another, and then combine them and pop them in the oven in the morning while coffee is brewing.
I refrigerate or freeze the extra muffin cups (or squares if I’ve baked it in a pan). We reheat these in the microwave for a quick warm meal.
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.
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.
Bake this Cranberry-Apple Pumpkin Baked Oatmeal in muffin cups or in an 8-inch square baking dish.
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 spread in an 8-inch square pan and bake for 40 – 45 minutes. Great for a brunch!
Make it today, refrigerate or freeze and have breakfast choices all week long!
- 3 cups rolled oats, old-fashioned, certified gluten-free if necessary
- 2 tbsp chia seeds
- 1/2 cup coconut sugar OR 0-calorie sweetener, like Monkfruit Sweetener or Swerve
- 1 tbsp pumpkin pie spice *see note 1
- 2 tsp baking powder, gf, 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
- 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.
- Depending on the size of your muffin cups, this recipe may make 14 cups.
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