Okay friends! I know this flavor combination might be old news and you might be getting pumpkined out…but I am going to share it anyway. OMG pumpkin, cranberries, and pecans mixed together and baked into adorable oatmeal cups is YUM YUM DOUBLE YUM!
No joke!
Originally, I made this recipe with no cranberries and it was eh. It was good and exactly what you thought pumpkin spice bake oatmeal should taste like but it didn’t make me swoon. I look forward to pumpkin recipes all year so I like to swoon at first bite.
So I made it again and this time added cranberries along with the pecans. Have I mentioned before that pecans are my all time favorite nut? They are. Me love pecans.
Let’s just say cranberries + pecans + pumpkin = fallfoodgasm. Use your imagination. Ha!
It was absolutely delicious.
Okay, time to break down the recipe because I know you look forward to my recipe making commentary. If not, keep scrolling because the full recipe is below.
I started with the oats and spices. In many of my pumpkin recipes I use pumpkin pie spice but for this one I stuck with cinnamon. No real reason I just wanted to keep it simple. I am sure you all have cinnamon in your pantry, right?
It’s important to mix the oats and spices first. This allows all the cinnamon to distribute evenly. One time I didn’t do this and I ended up with a glop of cinnamon. It wasn’t pretty nor did it taste good. #beginnerfoodbloggerissues. So give it a few stirs until everything is mixed up nicely.
Then get out another bowl for the wet ingredients. The first thing I did was mix together the eggs, brown sugar, and vanilla.
Then I whisked in the pumpkin. The first time I made it I used a whole can. WAY.TOO.MUCH.PUMPKIN. 1 cup of pumpkin is perfecto.
Next, I whisked in the coconut milk and coconut oil. For those of you that are curious…no it does not taste like coconut. I tried making it with butter and dairy milk and did not like the texture. In my opinion coconut milk and oil does glorious things to baked goods. It is my preference but you can certainly use any oil or milk.
After all that was mixed together I stirred in the cranberries and let it sit for a few minutes. This gives the cranberries a little time to rehydrate so you don’t end up with hard baked cranberries. Don’t ask me how I know?
Then I stirred the wet ingredients and pecans into the dry ingredients. Make sure to scrape all the way to the bottom. If you don’t then you might be greeted with dry oats at the bottom and that might make you mad. It makes me made.
After I got all the ingredients mixed together I divided it evenly among a 12-cup muffin pan sprayed with cooking spray.
Using a spoon I flattened the oatmeal mixture down. This makes sure all the oats are covered in the liquid.
The oats are now ready to bake. I baked the oatmeal for 25 minutes at 350 degrees. During that time I highly recommend sitting on the couch and taking in all the beautiful delicious smells of pumpkin and spice. Mmmmmmm
After the oatmeal cups were done I let the them sit for a couple minutes so I didn’t burn my tongue off. You don’t realize how important your tongue is until you burn it. #justsaying. Then I put one on a plate, drizzled on a little pure maple syrup, and relaxed.
- 3 cups rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ¼ cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ¼ cup melted coconut oil
- 1 cup unsweetened coconut milk
- 1 cup dried unsweetened cranberries
- ¼ cup chopped pecans
- Preheat oven to 350 degrees.
- In a large bowl combine rolled oats, cinnamon, baking powder, and salt. Mix together until all of the ingredients are evenly distributed among the oats.
- In another large bowl whisk together eggs, brown sugar, and vanilla extract.
- Add pumpkin, coconut oil, and coconut milk. Whisk together until blended.
- Stir in dried cranberries and let sit for about 1-2 minutes.
- Pour wet mixture and pecans into dry mixture. Stir until all the oats are coated with the pumpkin mixture.
- Divide baked oatmeal mixture among a 12-cup muffin pan.
- Bake 25 -27 minutes. Let sit for about 3-5 minutes.
- Serve warm with pure maple syrup.
prepare oatmeal cups completely, let cool, and then wrap in plastic wrap to freeze. I store all the wrapped baked oatmeals in one larger labeled bag.
To reheat remove plastic wrap and heat in the microwave for 1-2 minutes or until heated through. I recommend placing a coffee cup of water in the microwave as it cooks. This keeps the oats from drying out.
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Yum, can’t wait to try this
Have you tried with steel cut oats? Would you know if anything needs to be done different in recipe/baking time?
Skinny Girl(my pet name for you) you are AWESOME.These sound so easy to make.I shall
be making these on the morrow. Shall let you know how they taste.
Thank you so much for all your previous hard work from which we have all benefited from.
Your choc overnight oats are still my favourite.Yum!!
I had to write you to commend you for this AMAZING recipe! My husband and kids LOVED these. I tried a couple other non-OYS pumpkin muffin recipes that didn’t come close to this one! Thank you as always for your hard work and superb recipes. Keep it up! Sharing your recipes on my Facebook page “Gratefully Healthy” , a page I created sharing health and wellness tips, recipes, meal prep. Your recipes like this have been a rant and rave within my circle of fit friends.
OK, I baked these Pumpkin Spice Oatmeal Cups and the Apple Cinnamon baked Oatmeal Cups this weekend and OMG! My house smelled amazing and my husband now thinks I am the most awesome Domestic Goddess he has ever met, a designation previously held by his grandma 🙂 I am strange and I get heartburn when I make regular oatmeal, so I was super excited to try this and am happy to report, no heartburn!
I’m a flight attendant and these were perfect to take with me for breakfast on my trips. I want to try adding protein powder to these. Any suggestions on how to do so?
I would add it in with the dry ingredients. You might need to add a tad more liquid but maybe not.
I made this recipe with steel cut oats which is probably why it didn’t come out as expected. It is definitely more gritty in texture. Next time, I will have to try it with quick cooking oats! Other than that, it tasted great! Thank you!
Can it be re-baked? I did the same thing with whole grain oats. It’s too wet!
Yes I baked these and warm them up all the time.
These look AWESOME! I’m trying to lower the fat content a bit. So could I use egg whites instead of whole eggs? Thanks so much and we LOVE your overnight oats recipes in this house!!!
Can I skip the coconut oil and milk? Using vegetable oil and skim milk?
That should work fine.
I am obsessed with these. The whole family loves them. Do you think ripe banana could be substituted for the pumpkin?
Yes of course.
My granddaughters and I just made the Pumpkin Spice Oatmeal Cups substituting 1/2 cup unsweetened applesauce for the eggs. We definitely give it a 10 out of 10. One granddaughter put Blue Guava syrup, and the other sprinkled sugar on the top of hers.
Yum that sounds great! So happy your granddaughter like these.
These are absolutely delicious!! I honestly didn’t expect them to be as good as they are! Love the drizzle of maple syrup on them! Thanks!!
So happy you like these!