Cran-Apple Pumpkin Baked Oatmeal

Oats with plenty of chopped apple, cranberries, orange zest, cinnamon, plant milk, pumpkin, oat bran and of course cinnamon and nutmeg. Some orange zest and a little juice adds a nice punch of flavor. A sprinkle of chopped walnuts on top for a little crunch and nutty goodness. What a delightful way to enjoy your oatmeal.

What is baked oatmeal? Pretty much just what you might think. It’s your favorite hot oatmeal ingredients combined but instead of cooking on the stove top it gets baked in the oven. This changes the texture from being like porridge and transforms it into a delightful bar. It isn’t going to be cake like or a muffin texture. It is much softer and moist, but it does retain it’s shape. It can be cut and served warm to be eaten with a fork. Once chilled it can be eaten out of hand but, it is a little sticky. But then you get to lick your fingers!

Use Discount Code NUTMEG when ordering JOI Plant Milk Bases

It can be a portable breakfast or snack on the go. Pretty enough to serve as part of a holiday brunch. If you don’t have cranberries you could use blueberries. No apples use pears. Its pretty versatile. You can add raisins or mix nuts into the batter as well as on top. If you need another recipe to use up a little leftover canned pumpkin try Chocolate Pumpkin Oatmeal it could even be dessert! You can freeze leftover canned pumpkin for future recipes. It will separate a little when thawed, but give it a stir and its fine.

Substitutions:

Oat Bran – oat flour, quinoa flakes, ground millet

Oat Milk – any plant milk

Vanilla Powder – 1 teaspoon vanilla extract

Canned Pumpkin – cooked butternut squash or kabocha squash or mased banana

Clementine’s – an orange – 2 teaspoons zest and 1-2 tbsp orange juice

Cranberries – blueberries

Apple – pear

Walnuts – optional – pecans – hazelnuts or pistachios

Cinnamon – apple pie spice or pumpkin pie spice – if using a spice blend leave out the nutmeg

Medjool Dates – 10 -12 Deglet Noor dates or about 3 ounces of your favorite pitted dates

If you love cranberries you must try this delicious Cranberry Chutney. You could even top the baked Cran – Apple Pumpkin Oatmeal with a spoonful! If you are looking for Holiday recipes check out our Favorite Vegan Holiday Recipe Round Up.

Tami Kramer Nutmeg Notebook

Cran – Apple Pumpkin Baked Oatmeal

5 from 1 vote

A delightful way to change up your morning oats. Baked into a bar!

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Servings: 8

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 tbsp ground flax seeds
• 6 tbsp water
• 1 1/2 cups plant milk I use JOI Oat Milk
• 6 Medjool dates, pitted or your favorite dates – about 3 ounces adjust to suit your personal preference
• 1/2 tsp pure vanilla powder or 1 tsp vanilla extract
• 1/2 cup canned pumpkin puree – not pumpkin pie filling
• 2 Clementine's – zest the peel and juice them about 2 tbsp juice and 2 teaspoons zest
• 2 cups rolled oats
• 1/3 cup oat bran or oat flour, quinoa flakes or ground millet
• 1 tsp ground cinnamon or to taste apple pie spice or pumpkin pie spice – leave out the nutmeg if using spice blends
• 1/4 tsp ground nutmeg
• 1 apple, cored and finely chopped leave the skin on
• 1/2 cup fresh or frozen cranberries, chopped
• 1 tsp baking powder
• 2 tbsp walnuts, chopped – optional

Equipment

• Oven
• silicone baking pan

Method

 

1. Preheat oven to 350 degrees. Use an 8 or 9 inch silicone baking pan or line a regular baking pan with parchment paper to prevent sticking.
2. In a small dish combine the 2 tbsp ground flax with 6 tbsp water, stir and set aside.
3. In a blender container combine, plant milk, pitted dates, vanilla, canned pumpkin, orange juice and zest and blend until creamy smooth.
4. In a medium size bowl combine oats, oat bran, spices, apple, cranberries, baking powder, contents of the blender and the ground flax water mixture. Stir until well incorporated.
5. Spoon batter into prepared pan, leveling it out to be even and smooth. Sprinkle with chopped walnuts if using, pressing them into the batter so they will stay on when serving. Bake for 30- 35 minutes or until a toothpick comes out mostly clean. The 9 inch pan will cook a little faster, the 8 inch pan takes a little longer because it will be a thicker product. It will be moist, but it does set up as it cools.
6. Cut into 16 squares or 8 rectangles. Serve warm. room temperature, or cold from the fridge. Drizzle with date syrup or maple syrup if desired. Or top with some Cranberry Chutney. Store leftovers in the refrigerator.

Notes

Substitutions:

Oat Bran – oat flour, ground millet or quinoa flakes

Oat Milk – any plant milk

Cranberries – blueberries

Apple – pear

Walnuts – optional – pecans – hazelnuts or pistachios

Medjool dates – 10 Deglet Noor dates or about 3 ounces

Canned Pumpkin – cooked winter butternut squash or kabocha squash or ripe banana

Ground Cinnamon – pumpkin pie spice or apple pie spice – leave out the nutmeg

Clementine’s – use a regular orange, about 1 tbsp juice & 2 tsp orange zest

It should freeze well but I haven’t tried freezing it.

Tried this recipe?

Let us know how it was!

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