Field & Fork Network

‘Tis the season for Pumpkin, Cranberry and Apple (Baked Oatmeal)

In Uncategorized on October 7, 2011 at 7:40 pm


Pumpkin Cranberry Apple Baked Oatmeal serving 4

I love baked oatmeal. It’s such a hearty, filling breakfast and it’s so versatile. The possibilities for tasty toppings and fillings are endless, but the combination of pumpkin, dried cranberries and apples was so perfect and comforting for Fall. The Autumn flavors blended perfectly and a serving for breakfast kept me full all morning. If you try this and love it (or if this flavor combination just isn’t up your alley), make sure you also try my Baked Blueberry Peach Oatmeal! I eat my baked oatmeal plain but a lot of people like it with some warm milk poured over the top, which makes it extra moist. However you prefer to serve it, this is a perfect set of flavors for Fall and you can bake it once and have breakfast all week! (Plus it will make your kitchen smell incredible while it’s baking)

Source: Adapted from My Kitchen Addiction

Pumpkin Cranberry Apple Baked Oatmeal serving 1

2 c old-fashioned oats
1/3 c wheat germ
1/3 c packed brown sugar
1 t cinnamon
¼ t salt
1 t baking powder
½ c dried cranberries
1 ½ c skim milk
½ c canned pumpkin
1 ½ T unsalted butter, melted
1 large egg
1 t vanilla extract
1 c apples, chopped
1/3 c chopped pecans

Preheat the oven to 375. Lightly mist a 7 x 11 baking dish with cooking spray and set aside. In a large bowl, combine the oats, wheat germ, brown sugar, cinnamon, salt, baking powder and cranberries and stir to mix. In a separate bowl, stir together the milk, pumpkin, egg and vanilla. Add the wet ingredients and apples to the dry ingredients and stir until thoroughly combined. Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the pecans over the top and bake for 20 minutes until top is golden. Slice into eight pieces and serve.

Yields 8 servings. WW P+:  6 per serving


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