One-Pot Wonders

Pumpkin Baked Oatmeal with Brandied Cranberries and White Chocolate

December  5, 2010
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. - JoanG —JoanG

Test Kitchen Notes

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
In This Recipe
  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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I love food! I love to cook, eat, read about food, write about food, and enjoy meals with friends and family. I have been writing a food memoir for the past decade and am just about done! I epsecially love to create recipes using seasonal and local produce. I love to travel and wherever I go I shop at markets, cook, and try to take a cooking class.