Thursday, August 20, 2020



Pumpkin baked oatmeal with maple syrup, cranberries and pecans. Sugar free! Super filling and absolutely delicious!



  • 2 teaspoons pure vanilla extract
  • 2 tablespoons dried cranberries 
  • ½ teaspoon baking powder
  • 1 teaspoon pumpkin spice
  • 1/4 cup chopped pecans 
  • 1 cup canned pumpkin
  • 1 teaspoon cinnamon
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 cups oats 
  • 1 cup milk



  1. Combine dry ingredients in a bowl. Whisk together wet ingredients in a measuring jug. Add the wet to the dry ingredients and stir until well combined. Place in a lightly greased 7×11 inch baking dish.
  2. Cover the dish and chill the oatmeal in the fridge overnight (you can also bake it straight away, check the notes for instructions).
  3. When ready to bake, preheat the oven to 350°Bake the oatmeal for around 35 minutes, or until done in the middle. Cool in the pan for 5-10 minutes, then slice to serve. Enjoy your breakfast!