janet @ the taste space

Baked Pumpkin Cranberry Oatmeal Breakfast Pudding

In Breakfasts on December 15, 2010 at 6:00 AM

There’s something great about eating seasonal. And then there’s something about food blogging seasonally.

I have more than a few posts in my drafts folder, as I figure out what to write, take the photos off my camera, go on vacation to Morocco.. You know, the typical delays.

I made this delicious breakfast oatmeal pudding last month, when pumpkin and fresh cranberries were both abundant. Now that Christmas cookie, mint and chocolate season is knocking at the door, I figured I should whip this baby out before it was too late! 🙂

Adapted from Cara’s Cravings, this is a variation on the Baked Blueberry Oatmeal Breakfast Pudding I posted in September (based on Ricki’s original recipe). Back then, it was my pre-cycling breakfast of choice.  This time, though, my pudding was a bit thicker, a bit lumpier, so I wonder whether I had to pulse my almonds longer.  However, I enjoyed this variation, too, as it had a different mix of flavours. The pumpkin puree replaced the applesauce, the fresh cranberries substituted for the blueberries and the mix of savoury spices (cinnamon, ginger, cloves) worked perfectly. Not too sweet, and definitely not bland, this was a perfect start to the day.  Likewise, it could work as a nice dessert as well.

This is my submission to this round of Blog Bites 9, holiday buffet, potluck-style!

Baked Pumpkin Cranberry Oatmeal Pudding

1/2 cup almonds (or other nuts)
1/2 cup cashews
1/2 cup old fashioned rolled oats
3/4 cup canned pumpkin puree
2 tsp pure vanilla extract
1/2 tsp maple syrup
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
pinch of ground cloves
1/8 tsp salt
1-1/4 cups milk (or almond milk)
2 cups fresh or frozen cranberries

1. Preheat oven to 350F. Lightly spray a 4-6 cup casserole dish, or small individual ramekins with cooking spray.

2. Grind nuts until finely ground in a food processor. Add in oats and blend until finely ground. Add the remainder of the ingredients except the cranberries and process until perfectly smooth and creamy, scraping the sides and bottom once to incorporate everything.

3. Pour mixture into the casserole dish, then gently fold in the cranberries (scatter a few extra cranberries over the top as they won’t sink).

4. Bake in preheated oven for 40-50 minutes until the edges begin to puff and crack and the top appears dry.  Allow to cool somewhat before serving; may be served warm or cold.  Store, covered, up to 4 days in the refrigerator.  May be frozen.

Serves 6.

  1. I really like the colours of your pudding! and all these good, healthy ingredients and flavours! Sounds like a great seasonal breakfast!

  2. All I can say that this looks really yummy!

  3. How wonderful- I can imagine the tangy taste of those wrinkled cranberries. Thanks for another great entry!

  4. Glad you liked it! Totally makes me want to make it again soon 🙂

  5. I like the flavours…very different. Will microwave give the same taste?

  6. wow, delicious and an amazing pic.

  7. Ooo I love the addition of the yummy nuts.

  8. Very inviting and healthy pudding..am ready to have them everyday..

  9. HAHA, just by chance I moused over one of the images… your pictures are named dsc-[numbers]porn.jpg? Does that bring in some interesting traffic to your site? 😛

    I made this recipe this morning! Well, sort of. I used what ingredients I had on hand – I bought some fresh cranberries last weekend without any idea of what to do with them. I made a similar breakfast pudding of yours a few months ago and loved it. I keep meaning to make oatmeal breakfast pudding more often, so thanks for the reminder!

    • Rose, you are too funny about the names of my pics! I deem it as food porn, so I post my smaller images online, which I name as such.. and as far as I can tell, no, there isn’t more traffic here because of it. 😉

      Glad to hear you liked the pudding! 🙂 Oatmeal for breakfast is my favourite, especially when it makes great leftovers. 🙂

  10. You know, I never really think that my tastes will change with the season but mysteriously enough they always do. It’s quite odd. Nevertheless, there’s always a special place in my heart for pumpkin and cranberry. This looks delicious!

  11. yummy and a very delightful click !

  12. I’m so behind on my blog reading–just getting to this now! I’ve tried the same variation (except kept the original hazelnuts instead of almonds) and loved it. I think almonds don’t blend up quite as smoothly as either cashews or hazelnuts–that may be why it was a bit thicker/lumpier. The taste must have been heavenly, though. Love the combination of cranberries and pumpkin! 🙂

  13. […] Cranberry Oatmeal Pudding (adapted from the taste space) Print this […]

  14. Love the sound of this variation on the oatmeal pudding! I’ve been having pumpkin in my oatmeal in the mornings this week. I love how the texture of this oatmeal pudding looks!

  15. Hi,
    Just came across this recipe and may give it a try. Is there really only a half teaspoon of maple syrup? Doesn’t seem like it would be enough to make a difference.

    • Hey Jan, This isn’t a particularly sweet breakfast pudding, so definitely add to your liking. It also depends if you are using unsweetened vs sweetened almond milks, etc. You are right that it is so little maple syrup, I could probably omit it next time. Let me know how you like it!

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