Make-Ahead Pumpkin Baked Oatmeal
This Make Ahead Pumpkin Baked Oatmeal is soft, cozy, and full of fall flavor! With pumpkin, warm spices, cranberries, and pecans, it’s perfect for overnight prep and quick morning baking.
Servings: 8
Equipment
- 11”x7” Baking Dish (2-quart size)
Ingredients
- 3 cups Quick Cooking Oatmeal
- ¾ cup Brown Sugar
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1 ½ teaspoons Baking Powder
- 1 ¼ cups Dried Cranberries, divided
- ⅓ cup Unsalted Butter, melted
- 2 Eggs
- 1 15-ounce can Pure Pumpkin Puree (~2 cups)
- 1 cup Milk
- 1 ½ teaspoons Vanilla
- ¼ cup Pure Maple Syrup
Topping
- ⅓ cup Chopped Pecans
- ¼ cup Dried Cranberries
Instructions
- In a large mixing bowl, add the oats, brown sugar, salt, cinnamon, pumpkin pie spice, baking powder, and 1 cup of the dried cranberries. Mix together.
- Stir in the melted butter.
- In a small bowl, beat the eggs and add to the oat mixture.
- Add the pumpkin and stir well.
- Add the milk, vanilla, and maple syrup and mix together well.
- Cover the bowl and put in the fridge overnight.
The Next Morning
- Remove from the fridge and stir well. Let stand about 30 minutes to warm up a bit before baking.
- Preheat the oven to 350°F.
- Spray the baking dish and transfer the oat mixture to it. Spread mixture evenly.
- Sprinkle the top with the reserved dried cranberries and the chopped pecans.
- Bake uncovered for 30-40 minutes, or until set and the internal temperature is 160°F in the center.
- Serve with a drizzle of maple syrup, whipped cream, in a bowl with a little milk, or with a dusting of powdered sugar.
Notes
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 5 days.
- Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 325°F oven.
- Freeze portions for up to 3 months and thaw overnight in the fridge before reheating.
Nutrition
Calories: 285kcal
