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Baked Pumpkin-Cranberry Pecan Oatmeal

When I think of Fall I always think of Pumpkin and the smell of cinnamon, nutmeg and ginger. This baked oatmeal has all those wonderful ingredients and a couple of other delectables.

Bakes oatmeal has become one of my favorite ways to make oatmeal. This can be served as a breakfast or like a wonderful snack cake. It is versatile and delicious.

Note: A little warm maple syrup drizzled on the top makes this amazing.

  • 2 c gf rolled oats
  • 16 oz. pumpkin puree
  • 1/2 c pecans, chopped
  • 1/2 c maple syrup
  • 2 tsp Baking Spice Blend
  • 1/2 tsp Himalayan salt
  • 1 flax egg ( tbsp ground flaxseed + 3 tbsp water)
  • 1 tbsp pure vanilla extract
  • 2 c Almond Milk, vanilla, unsweetened
  • 1 c cranberries, fresh or frozen

Preheat oven to 350 degrees.

Combine all the ingredients into a large bowl. Stir until well incorporated. Pour into a 8×8 baking dish.

Bake for 40 minutes. The oats will be tender and the liquid will have thickened.

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Serve. Eat. Enjoy.

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