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
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Ingredients
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1/2 cup
dried cranberries
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1/2 cup
brandy
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2 cups
rolled oats
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1/3 cup
dark brown sugar
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1 teaspoon
cinnamon
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1 teaspoon
powdered ginger
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1/2 teaspoon
sea salt
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1 teaspoon
baking powser
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1/2 cup
pumpkin puree
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1/3 cup
apple or pear buter
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1 tablespoon
grated orange rind
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1 tablespoon
freshly squeezed lemon juice
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1 teaspoon
freshly grated ginger
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1 cup
milk
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2 tablespoons
unsalted butter
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1 teaspoon
vanilla extract
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1
egg
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1/2 cup
white chocolate chips
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1/2 cup
toasted peacns, roughly chopped
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1 cup
heavy cream, milk, or eggnog
Directions
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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.
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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.
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Add fresh ginger, pumpkin, vanilla, egg, milk, orange rind, lemon juice, and apple butter. Pulse until mixed in.
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Mix in very briefly the drained cranberries, white chocolate chips, and toasted pecans.
Spread the batter into the greased pie pan.
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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.
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.
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