Pumpkin-Cranberry Oatmeal Pudding
Updated Feb 15, 2021, Published Nov 11, 2014
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Pumpkin-Cranberry Oatmeal Pudding
Ingredients
- 1 cup unsweetened pumpkin purée
- 2/3 cup old-fashioned rolled oats, not instant or quick-cook
- ½ cup toasted hazelnuts, with skins
- ½ cup toasted walnuts
- ¼ cup coconut nectar
- 2 teaspoons pure vanilla extract
- 1 tablespoon ground cinnamon
- 1 teaspoon Chinese 5-spice powder, or 1/8 teaspoon ground cloves and about 1 teaspoon more ground cinnamon
- ½ teaspoon ground ginger
- 1/8 teaspoon fine sea salt
- 1¼ cups unsweetened plain or vanilla almond milk
- 1 cup fresh or frozen cranberries, do not thaw if frozen
Instructions
- Preheat the oven to 350ºF. Grease a 4-6 cup casserole dish and set aside.
- In a high-speed blender, blend all ingredients except cranberries until smooth, stopping to scrape down the sides of the blender as needed. (Alternately, if you do not have a high-speed blender, place the nuts, oats, and milk in a blender and blend until perfectly smooth. Add the remaining ingredients except for the cranberries and blend again. You may have to blend this part in smaller batches.)
- Pour into the casserole dish, then gently fold in the cranberries. (You can scatter a few extra berries over the top as a garnish, as they won’t sink.)
- Bake for 40-50 minutes, rotating the dish halfway through, until the edges begin to puff and crack and the top appears dry (it will still seem unbaked in the middle – this is how it should be). Cool for about 10 minutes before serving. May be served warm, room temperature, or cold. Store, covered, for up to 5 days in the refrigerator, or freeze for longer storage.
Nutrition
Calories: 1383kcalCarbohydrates: 145gProtein: 31gFat: 83gSaturated Fat: 7gSodium: 720mgPotassium: 1572mgFiber: 36gSugar: 55gVitamin A: 38190IUVitamin C: 28.2mgCalcium: 767mgIron: 13.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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