Pumpkin and Cranberry Oatmeal Bake
When it comes to Thanksgiving, we know it's all about the lunch and or dinner. However, breakfast should be just as important of a staple! This Pumpkin and Cranberry Oatmeal Bake will make the perfect breakfast for you and your family this Thanksgiving.
This recipe is the perfect balance of sweet and tart flavors, and incorporates all of your Thanksgiving favorites (minus the mashed potatoes and gravy of course).
This recipe can be prepped in less than 10 minutes, and needs to bake for 45 minutes, so it will be done within the hour, and your house will smell amazing while it's baking. Check out the recipe below for your new favorite holiday breakfast item!
1 Cup almond milk
½ Can of pumpkin
1 Tsp vanilla extract
½ Cup maple syrup
2 Tbsp melted vegan butter
1 Tsp cinnamon
Pinch of cloves
Pinch of nutmeg
Pinch of salt
1 Tsp baking powder
2 Flax eggs (2 Tbsp ground flax seeds with 4 Tbsp water)
2 Cups gluten free oats
½ Cup cranberries (halved)
¼ cup chopped pecans
Add the flax seeds and water to a mixing bowl and let sit for 5 minutes.
To this bowl, add the milk, pumpkin, vanilla extract, maple syrup, and melted butter, and stir to combine.
Add the cinnamon, nutmeg, cloves, salt, and baking powder, and mix to combine these into the mixture.
Next add the oats, cranberries, and pecans (I like to leave a small amount of the cranberries and pecans on the side to sprinkle on top before baking.
Add to a 9x11 baking dish, and bake at 375 for 35-45 minutes.
Serve warm, and top with extra pecans or pumpkin seeds!