Baked Pumpkin Cranberry Almond Oatmeal Squares – a delicious recipe with oats, pumpkin puree, vegetable oil, ground cinnamon, pumpkin pie spice, syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350F. Lightly grease the 9x9 inch baking pan with nonstick cooking spray.
2
Mix together the old fashioned oats, pumpkin puree, vegetable oil, ground cinnamon, pumpkin spice, agave syrup, almond slivers, dried cranberries, and brown sugar until all of the ingredients are evenly incorporated. The mixture will be moist.
3
Transfer the pumpkin and oats mixture over to the baking pan. Use your hand or a spatula to flatten it into an even layer.
4
Place the baking pan into the oven and bake for about 20-25 minutes until the outer edges are golden brown and the center is firm.
5
Remove the baking pan from the oven and allow it to cool for about 15 minutes. Slice into 9 squares with a knife.
6
Serve the oatmeal squares warm or cold for breakfast or as a snack.
399
kcal
Calories
18
g
Fat
51
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups old fashioned oats (check for gluten-free), 1/4 cup pumpkin puree (not filling), 2 tablespoons vegetable oil, 1/4 teaspoon ground cinnamon, and more.
Yes, Baked Pumpkin Cranberry Almond Oatmeal Squares falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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