Cranberry + Pumpkin Seed Baked Oatmeal

July 7, 2016

I actually have lived my entire life hating oatmeal.  The texture was pretty much force fed down in the mornings of trying to boost my milk supply.  That is, until I started making this recipe.  I love it so much I usually cut the batch into bars and eat them trhough out the day.  It is DELICIOUS!bakedoatmeal-6841

3 cups Gluten Free Rolled Oats (we love Bob’s!

1 cup Organic Coconut Sugar

2 teaspoons ground cinnamon

2 teaspoons aluminum free baking powder

1/2 cup raw pumpkin seeds


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together oats, coconut sugar sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries and pumpkin seeds. Spread into a 9×13 inch baking dish.
  3. Bake in preheated oven for 40 minutes.

You can of course ditch the cranberries and pumpkin seeds and sub for any other dried fruit, nuts or chocolate!  This recipe is extremely easy to change up to fit everyone’s tastes!


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