Recipe

Pumpkin Baked Oatmeal with Brandied Cranberries and White Chocolate

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Pumpkin Baked Oatmeal with Brandied Cranberries and White Chocolate

Photo by JoanG

This recipe was entered in the contest for Your Best Holiday Breakfast
VanessaS's Testing 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...
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!

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Chef
JoanG's 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...
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

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Serves 6-8

1/2 cup dried cranberries Ask a question about this ingredient

1/2 cup brandy Ask a question about this ingredient

2 cups rolled oats Ask a question about this ingredient

1/3 cup dark brown sugar Ask a question about this ingredient

1 teaspoon cinnamon Ask a question about this ingredient

1 teaspoon powdered ginger Ask a question about this ingredient

1/2 teaspoon sea salt Ask a question about this ingredient

1 teaspoon baking powser Ask a question about this ingredient

1/2 cup pumpkin puree Ask a question about this ingredient

1/3 cup apple or pear buter Ask a question about this ingredient

1 tablespoon grated orange rind Ask a question about this ingredient

1 tablespoon freshly squeezed lemon juice Ask a question about this ingredient

1 teaspoon freshly grated ginger Ask a question about this ingredient

1 cup milk Ask a question about this ingredient

2 tablespoons unsalted butter Ask a question about this ingredient

1 teaspoon vanilla extract Ask a question about this ingredient

1 egg Ask a question about this ingredient

1/2 cup white chocolate chips Ask a question about this ingredient

1/2 cup toasted peacns, roughly chopped Ask a question about this ingredient

1 cup heavy cream, milk, or eggnog Ask a question about this ingredient

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.
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3 Comments on Pumpkin Baked Oatmeal with Brandied Cranberries and White Chocolate

AntoniaJames added about 1 year ago

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 . . . . .