Cranberry Pumpkin Oatmeal Muffins
Way back when, what seems like ages ago, one of my favorite recipes I posted about was my Baked Oatmeal. I rattled on about my love for baked oatmeal. Not much has changed since then! I still love baked oatmeal, through and through. I love almost all forms of baked oatmeal, with the exception of a few ingredients: cherry, coconut and nuts. I really try to be a cherry person, and still, to this day, I can’t get my arms, err taste buds, around cherries. There are very few instances where I willingly eat anything with cherry in it. And then there is coconut. Don’t hate me, but the only place coconut belongs is in my suntan lotion. It most definitely does not belong in my food! And then there are nuts! It’s not so much that I don’t love them, and more that they don’t love me!
I have yet to mention in this space that I am living with Chron’s Disease. Kind of ironic that I have a food blog and live with Chron’s. I was diagnosed with this IBD about 9 years ago, however, in my expert medical opinion, I have had Chron’s since my early 20’s. I used to think I was invincible in terms of food, regarding what I could and couldn’t eat. One of my favorite foods is popcorn, and after a lot of ups and downs, I know I need to stay away from it, along with corn and nuts.
Learning about the different foods my body can and can’t handle is exactly what got me into the kitchen many years ago. It got me cooking and baking. It got me developing recipes and trying new recipes from some of my favorite chefs. It got me buying cookbook after cookbook. It was my Chron’s disease that got me into the kitchen and loving it!
So, recently I decided to take one of my old favorites, Baked Oatmeal, and give it a little recipe makeover; a recipe “re-do” turned into Cranberry Pumpkin Oatmeal Muffins! These healthy, yet scrumptious muffins are the perfect Autumn breakfast “treat” for the whole family. I took all the things I love about baked oatmeal and added pumpkin puree and dried cranberries making an easy breakfast for any on the go family. Pop a Cranberry Pumpkin Oatmeal Muffin in your kid’s backpack for breakfast or heat one up in the microwave and pour some milk over for a satisfying morning meal. Either way you like it, there is nothing better than knowing you are feeding your family something that’s not only delicious, but super healthy too! Looking for other breakfast ideas? Look no further! Click here.
- 3 Cups Quick Oats
- 1 Cup Dark Brown Sugar
- 2 Tsp Baking Powder
- 2 Tsp Cinnamon
- Kosher Salt Just a pinch
- 2 Tsp Vanilla Extract
- 2 Eggs
- 1 Cup Skim Milk
- 1/2 Cup Vegetable Oil
- 1 Cup Pumpkin Puree
- Handful (or more) of Dried Cranberries
Preheat oven to 375 degrees. Grease a muffin tin.
In a medium bowl, whisk together all the wet ingredients (except the pumpkin and the fruit).
Add all the dry ingredients to the bowl and mix well. Add the pumpkin puree and lastly, the cranberries.
Add to the muffin tin in even amounts. Bake for 30 minutes or until a toothpick comes out clean. Let cool.