Now that winter is definitely here to stay, I am back on my baked oatmeal breakfasts. I thought it was time to give my favorite recipe a holiday makeover. What depicts the holiday season more than pumpkin and cranberry? I figured why not incorporate them into a warm and nutritious Pumpkin and Cranberry Holiday Oatmeal bake.
My original recipe has bananas, blueberries and strawberries and I thought, why not give that a little holiday flair? The pumpkin and oatmeal mingle so nicely together creating a heartier dish that is sure to warm your belly and fuel you up for whatever comes your way.
This Pumpkin and Cranberry Holiday Oatmeal bake is another recipe that you can make ahead and enjoy for breakfast all week long. I like to bake it on a Sunday night and then divide it up into portions for the week. That way, on a rushed morning, I just need to pop it in the microwave for a minute and I am good to go.
With no added sugar and tons of vitamins and protein this pumpkin and cranberry oatmeal bake is the perfect way to start your day off right. I’ve left the bananas in for a little sweetness and the fresh cranberries give a nice tartness for contrast. You can whip up this pan of deliciousness in just a few minutes.
This is also a perfect breakfast to serve to all of your holiday visitors. They won’t even know how healthy it is! On Friday I will be sharing all of my favorite breakfast ideas for the holidays.
- 2 C old fashioned oats
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp salt
- 2 C skim milk
- 1 C pumpkin puree
- 2 large eggs
- 1 tbl vanilla
- 1 large banana-sliced
- 1 C fresh cranberries
- Spray a casserole dish with cooking spray
- Preheat oven to 375
- In a small bowl mix: oats, baking powder, cinnamon, nutmeg & salt
- Layer bananas into casserole dish
- Pour oat mixture on top to cover
- Whisk eggs, milk and vanilla
- mix in pumpkin puree
- Pour over top of oat mixture
- sprinkle cranberries on top
- Bake 30-35 minutes until firm
- Can be made ahead and warmed to serve