Pumpkin Baked Oatmeal with Brandied Cranberries and White Chocolate

By • December 5, 2010 • 4 Comments

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Author Notes: I love oatmeal in any form and have recently been playing around with different versions of baked oatmeal. This version was inspired by a recipe for oatmeal cookies with brandied cranberries and white chocolate, which I wanted to turn into a baked oatmeal dish. I decided to try adding pumpkin and apple butter as well, The version I made used a homemade cranberry apple butter with ginger, orange rind and lemon juice. So I tried to approximate those flavors in the recipe below. This baked oatmeal is good just out of the oven topped with a splash of cream, plain milk, or perhaps eggnog. - JoanGJoanG

Food52 Review: I loved this recipe. The pumpkin and oatmeal mixture has a great base flavor – the fresh ginger, lemon, and orange have a nice kick – and the white chocolate, pecans, and cranberries add little pockets of deliciousness. The brandied cranberries were so good that I would add extra the next time I made this. The best part about this is that it is very easy to pull together and can be on the table in a half hour from start time. Refrigerated leftovers also make a good dessert!VanessaS

Serves 6-8

  • 1/2 cup dried cranberries
  • 1/2 cup brandy
  • 2 cups rolled oats
  • 1/3 cup dark brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon powdered ginger
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powser
  • 1/2 cup pumpkin puree
  • 1/3 cup apple or pear buter
  • 1 tablespoon grated orange rind
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon freshly grated ginger
  • 1 cup milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cup white chocolate chips
  • 1/2 cup toasted peacns, roughly chopped
  • 1 cup heavy cream, milk, or eggnog
  1. Preheat the oven to 375°F. Grease a nine inch pie pan. Place the cranberries and brandy in a bowl and microwave on medium power for about a minute. Let stand for at least an hour. Drain before adding to the batter.
  2. Place in a food processor: the oats, brown sugar, cinnamon, powdered ginger, salt, and baking powder. Pulse until blended. Add butter and pulse a few times until blended.
  3. Add fresh ginger, pumpkin, vanilla, egg, milk, orange rind, lemon juice, and apple butter. Pulse until mixed in.
  4. Mix in very briefly the drained cranberries, white chocolate chips, and toasted pecans. Spread the batter into the greased pie pan.
  5. Bake for about 20 minutes, until the oatmeal has set and the top is golden. Serve warm, topped with a drizzle of cream, milk, or egg nog.
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about 1 year ago walkie74

I was missing a number of ingredients, but made this anyway since it cooks up pretty fast. Delicious!

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made this over the weekend, using some dried apricots that had been soaking in brandy since the holidays, and skipping the white chocolate (as I don't care much for it). What a great recipe! The spice blend is perfect. I'm looking forward to making it again, perhaps with dried cherries or some large local raisins. You've provided an outstanding basic formula, which just begs for variations. Thank you soooo much for posting it!! ;o) P.S. It's very cool here in the mornings, about 350 days out of every year, so we eat oatmeal year round. We'll be eating this (and variations) on a regular basis. Stay tuned . . . . .

Dscn2828

almost 4 years ago JoanG

Thanks! This one does seem more like a baked or steamed pudding in texture. A hard sacue woud go well with it too.

Annalbu

almost 4 years ago AppleAnnie

A very creative and original recipe!! Could this be considered a baked pudding, like a rice pudding but with oats instead of the rice?