Cranberry Apple Pumpkin Baked Oatmeal cup with apple slices

Cranberry-Apple Pumpkin Baked Oatmeal

Wake up to a warm, comforting breakfast of Cranberry-Apple Pumpkin Baked Oatmeal. Perfect for a grab-and-go breakfast!
Course Breakfast and Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 24 minutes
Cooling time 5 minutes
Total Time 34 minutes
Servings 14
Calories 144kcal
Author Flavour & Savour


  • 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


  • 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.
    Cranberry-Apple Pumpkin Baked Oatmeal preparation
  • 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.
    Cranberry-Apple Pumpkin Baked Oatmeal prep
  • 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.
    Filling muffin cups with Cranberry-Apple Pumpkin Baked Oatmeal mixture.
  • 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.



  1. 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.
  2. If you don't have applesauce, you can substitute 1 cup finely chopped apple. No need to peel it.
  3. Depending on the size of your muffin cups, this recipe may 12 -15 cups.


Calories: 144kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 87mg | Potassium: 186mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2108IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg