Cranberry Pumpkin Crumble Muffins

These Gluten Free Pumpkin Oatmeal Muffins are the real deal. They are made with oat flour, packed with cranberries and topped with the best oat crumble. They are easy to make, so delicious and make a great on-the-go breakfast or holiday brunch muffin.

Pumpkin oatmeal muffins with streuselPumpkin Oatmeal Muffins

These Healthy Pumpkin Oatmeal Muffins just so happen to be gluten free and are the perfect seasonal muffin made with pumpkin and dried cranberries. These muffins may be healthy, but they taste like the REAL DEAL. They’re soft, moist and oh-so-delicious. They are the perfect fall breakfast or holiday brunch muffin that everyone will love. Plus, they’re nut-free! That means they are safe for those with allergies, or to send to school with your kids. Keep a batch in the freezer and pop in the lunch box in the morning and these healthy oat muffins will be ready to go by the time lunch time hits. Who’s ready to make them?

A gluten free pumpkin muffin with a bite taken out of itIngredients for Pumpkin Oat Muffins

  • Pumpkin Puree
  • Oats and Oat Flour
  • Sweetened Dried Cranberries (look for the ones that are sweetened with apple juice)
  • Eggs
  • Coconut sugar
  • Oil (we use avocado oil for the healthy fats)
  • 3/4 cup pumpkin puree
  • Milk of choice  (we used almond milk)
  • Coconut Flour
  • Baking Soda and Baking Powder
  • Butter or Coconut Oil
  • Cinnamon
  • Salt

Pumpkin oatmeal muffin batterWhy We Soak the Cranberries

This recipe calls for sweetened dried cranberries. Look for the ones at the store that are sweetened with apple juice, if you can, to keep these refined-sugar free. In the recipe, we call for soaking the cranberries briefly in hot water. This is done because typically dried cranberries can be pretty tough, and when we baked them up they felt out of place in the soft muffin. Soaking them in water while you get the rest of the batter ready allows them to soften and plump up, which makes them a great texture for the muffin. 

What kind of oat flour is best to use?

As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and it is easy to purchase in most stores. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

How do you measure oat flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring it can impact a recipe because it is an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour, scoop it in the tablespoon and then level it off.

Oat crumble topping in a bowl

How to store Pumpkin Oatmeal Muffins

We’ve tested storing these at room temperature covered loosely, in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

So if you want to keep them the freshest, you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

Muffin tin filled with pumpkin oat muffins

If you like this healthy pumpkin recipe, check out these others:

If you like this muffin recipe, check out these others:

Healthy Pumpkin Oatmeal Muffins

Prep Time 00:10 Cook Time 00:18 Total Time 00:28 Yields 12

Ingredients

For Pumpkin Muffins

Streusel:

Directions

  1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
  2. Place cranberries in a heat proof bowl and pour enough hot water over them to cover. Let soften while you make the muffin batter.
  3. In a large bowl add eggs, coconut sugar, oil, pumpkin puree, and milk and whisk together to combine.
  4. Add oat flour, coconut flour, baking soda, baking powder, salt and cinnamon and mix with a spatula until smooth.
  5. Drain cranberries and fold into the batter.
  6. Make the streusel: Combine oat flour, coconut sugar, butter and salt in a bowl and mix together.
  7. Fill each muffin cup ¾ full. Top each muffin with about 1 heaping tablespoon of the streusel.
  8. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

Recipe Notes

  1. You can substitute any oil you typically use. We regularly use avocado oil, but any other neutral tasting oil will work here. 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Orange Cranberry Overnight Oats

This Orange Cranberry Overnight Oats recipe is the best make-ahead breakfast. It’s creamy (without any dairy) and bursting with seasonal orange, cranberry and pecan flavor. This vegan-friendly and gluten-free overnight oats recipe packs a lot of fiber into your breakfast to leave you satisfied all morning long!

Bowl of overnight oats with cranberries and orangeOrange Cranberry Overnight Oats

This Orange and Cranberry Overnight Oats recipe is the perfect start to the day, made the night before!  It’s slightly sweet, full of fiber and bursting with seasonal fall flavor thanks to the cranberries and orange. Overnight oats couldn’t be easier to make. You simple place all of the ingredients in a jar, mix it up with a spoon and it’s ready to go the next morning. The oatmeal tastes so creamy without ever adding any dairy at all! Plus, it takes 5 minutes to throw together!

Ingredients Needed

  • Rolled Oats
  • Milk (dairy-free or dairy)
  • Fresh Squeezed Orange Juice
  • Orange Zest
  • Pecans
  • Chia Seeds
  • Dried cranberries
  • Honey
  • Vanilla Extract

Pouring milk into overnight oats

What Type of Milk to Use

You can use any milk to you typically enjoy! We’ve tried this with almond milk, oat milk, boxed coconut milk and regular diary milk. If you are using canned coconut milk you may need to cut it with water, otherwise it will be too thick. We’ve also tried this with greek yogurt as well, though that too is quite thick so we suggest adding in a bit of water to thin it out.

How Do You Make Overnight Oats?

It’s so super simple to make overnight oats! Simply measure out the oats, milk of choice and additional flavors and place in a mason jar. Give it a shake and close it up and place in the refrigerator. You can leave it to sit overnight, as the name suggests, but really it is ready to consume after about 3 hours.

Do you eat overnight oats hot or cold?

Overnight oats are a great and easy on-the-go breakfast! Grab it out of the fridge, cold or if you really want to heat it up place it in a small pan and warm it up with a little extra almond milk on low heat (or in the microwave if you use one).

Orange Overnight Oats with cranberries

What type of oats do you use for overnight oats?

We recommend using gluten-free rolled oats for this recipe. You can use quick oats, but they might have a slightly softer texture when compared to old-fashioned rolled oats.

How long can you keep overnight oats in the refrigerator?

I keep my overnight oats for up to 3 days in the refrigerator. 

A bowl of cranberry overnight oats

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Orange Cranberry Overnight Oats

Prep Time 00:05 Inactive Time 03:00 Total Time 03:05 Serves 1

Ingredients

  • 1 cup rolled oats
  • 3/4 cup milk of choice
  • ¼ cup fresh squeezed orange juice
  • 1 teaspoon orange zest
  • 2 teaspoons chia seed
  • 1/4 cup dried cranberries
  • 2 teaspoons honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons chopped pecans, optional

Directions

  1. Place all ingredients into a jar and mix well to combine.
  2. Place in the refrigerator, covered, for at least 3 hours or overnight. Serve cold with garnish of choice.

Recipe Notes

  1. If desired, add more almond milk before serving, but this is the amount we prefer.
  2. Store in the refrigerator for 3 days.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Pumpkin Oatmeal Bake

This Pumpkin Oatmeal Bake is here just in time for the cooler weather and is the perfect make-ahead breakfast. This 1-bowl breakfast bake is dairy-free, gluten-free and made without any refined sugars. Keep it all about the pumpkin flavor as-is, or add in chocolate chips, nuts or dried cranberries for a twist.

pumpkin oatmeal bake in a casserolePumpkin Oatmeal Bake

If you haven’t had an oatmeal bake before, it is essentially an oatmeal casserole! It combines oats, your milk of choice, flavoring and eggs and then cooked in the oven. We’ve done a few versions before that were a hit, and we know this Pumpkin Oatmeal Bake will be no exception. We baked ours up with homemade pumpkin puree, but feel free to use store-bought canned pumpkin too! This is easily our favorite fall breakfast and is great to serve a crowd.

There are a few ways you can serve baked pumpkin oatmeal, besides digging right in with a spoon. You can scoop out a serving into a bowl and add a little extra milk, like a warm cereal. Or, you can slice it and eat as is, warm or cold. This makes it a great meal-prep option as well; bake it and eat some immediately and then pack the rest away for later.

making the filling for baked pumpkin oatmealPumpkin Baked Oatmeal Ingredients

cutting squares of pumpkin baked oatmeal

What Oats Should You Use

For this recipe, use rolled oats, not quick cooking oats. If you are gluten-free, make sure the package you buy says gluten-free rolled oats on it! You can’t use instant oatmeal. It’s different than rolled oats or old fashioned oats because it is thinly cut, processed and flavored. They don’t lend the same structure to baked goods as regular oats or quick oats, so make sure to check labels.

Can you freeze baked oatmeal?

Yes! Once it is fully cooled, store in an airtight container for up to 3 months. Either defrost overnight in the refrigerator or give it a quick pass in the toaster oven or microwave to heat up!

serving a slice of baked pumpkin oatmeal

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Pumpkin Oatmeal Bake

Prep Time 00:10 Cook Time 00:30 Total Time 00:40 Serves 9

Ingredients

Optional add-ins

  • 1/3 cup dark chocolate chips
  • 1/3 cup pecans
  • 1/3 cup dried cranberries

Directions

  1. Pre-heat oven to 350 degrees and grease an 8" x 8" (or similar size) oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.
  2. In a large bowl add eggs, milk, maple syrup, pumpkin puree, oil and vanilla extract and whisk to fully combine. 
  3. To the wet ingredients add oats, chia seeds, baking powder, and salt and mix until fully combined. If adding in any option ingredients like chocolate chips, fold them in here.
  4. Pour into prepared dish and bake for 30-35 minutes, until the center is just barely firm.
  5. Scoop and serve warm as is or with milk, or cool and slice into 9 square portions.

    Recipe Notes

    1. Adding 1/3 a cup of maple syrup will make this oatmeal bake JUST barely sweet. Increase to 1/2 cup to have a more balanced sweetness that is more typical of pumpkin flavored baked goods.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Gluten Free Apple Muffins

    These Healthy Apple Muffins are made with oat flour and are packed with seasonal apples and raisins. These gluten free apple muffins are easy to make, using just one bowl to put together! They make a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!

    Healthy Apple Muffins with Oats and Raisins

    These Healthy Apple Muffins are made with oat flour and coconut flour and are stuffed with shredded apples, cinnamon and raisins. They are the perfect fall breakfast that is happens to be nut-free, gluten-free and refined sugar free! These kid-friendly muffins are easy to make (and a fun baking project with the kids) and because they are nut-free they are safe to send to school. Keep a batch in the freezer and pop in the lunch box in the morning and these healthy oat muffins will be ready to go by the time lunch time hits. They are also a healthy midday snack that truly everyone will love!

    Ingredients for Apple Oat Muffins

    • Oat Flour
    • Coconut Flour
    • Unsweetened Apple Sauce
    • Maple Syrup
    • Butter or Coconut Oil
    • Apples
    • Raisins
    • Cinnamon
    • Baking Powder
    • Eggs

    What kind of oat flour is best to use?

    As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and it is easy to purchase in most stores. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

    How do you measure oat flour

    If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring it can impact a recipe because it is an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

    To Peel or Not to Peel the Apple

    The apples are grated before being folded into the batter. Grating the apples both adds moisture to the muffin and makes sure that the apples are cooked through quickly. You can leave the peel on the apple, or you can peel it off. We prefer the texture and nutritional value that leaving the (organic) peel on imparts, but feel free to remove it if you prefer.

    How to store Healthy Apple Oatmeal Muffins

    We’ve tested storing these at room temperature covered loosely, in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

    So if you want to keep them the freshest, you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

    If you like this healthy apple recipe, check out these others:

    If you like this muffin recipe, check out these others:

    Healthy Apple Muffins with Oats

    Prep Time 10:00 Cook Time 00:18 Total Time 10:18 Yields 12

    Ingredients

    Directions

    1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
    2. In a large bowl add eggs, apple sauce, melted butter and maple syrup and whisk together. 
    3. Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
    4. Fold in raisins and apples.
    5. Fill each muffin cup ¾ full.
    6. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

    Recipe Notes

    1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
    2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
    3. If your oat flour or coconut flour is very clumpy sift them.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    PB and J Oatmeal Energy Balls

    These Peanut Butter Oatmeal Balls taste just like the classic PB and J on oatmeal bread, but heartier and nutrient-dense! Packed with oats, dried fruit, chia seed and peanut butter to hold it all together, they are the perfect make ahead snack to fuel your day!

    oats and peanut butter ballsPeanut Butter Oatmeal Balls

    These no bake energy bites are the perfect snack to have on hand in the fridge. These PB and J Oatmeal Balls are loved by both kids and adults! Grab one or two and have a filling bite-size snack, pack in the lunch box with your kids or serve for a healthy after dinner treat. They’re nutrient-dense, filling and packed with that classic PB and J taste!

    What we love most about these peanut butter oatmeal balls is that no extra equipment is required. A lot of energy balls use dates as a binder and sweetener, and that requires a food processor. But this one uses peanut butter as the binder, so all you need is a bowl and heavy spoon!

    ingredients for peanut butter oatmeal balls in a bowlIngredients for PB and J Oatmeal Balls

    • Natural Peanut Butter
    • Honey
    • Old Fashioned Oats (make sure to get certified gluten-free if you need it!)
    • Chia Seeds
    • Dried Fruit (dried cherries or strawberries are our favorite!)
    • Collagen peptides or protein powder (optional)

    no bake peanut butter oatmeal balls being rolled up

    Substitutions for Peanut Butter Oatmeal Balls

    These are a great snack to send to school with your kids, but a lot of schools do not allow nuts. You can swap in sunflower butter in place of the peanut butter. And you can also swap in any other nut butter that you might like, such as almond butter.

    Most any dried fruit will work here. We are partial to dried cherries or strawberries, but anything such as cranberries or blueberries, or even raisins will work!

    We think honey works well in this mixture, but you can also use maple syrup if you prefer!

    What if the mixture is too dry?

    We tried this with a few different types of natural peanut butter, and the oil content can vary from differing brands. If your oatmeal bite mixture is too dry, as in it won’t stick together when you squeeze it, you can add in a tablespoon more of peanut butter at a time. Alternatively if it is too sticky, add in 1/4 cup of oats at a time until it is workable enough.

    Peanut butter oatmeal energy bites in a glass containerIf you like this healthy energy bite recipe, check out these others:

    Peanut Butter and Jelly Energy Balls

    Prep Time 00:10 Total Time 00:10 Yields 12-14 balls

    Ingredients

    • ½ cup natural peanut butter
    • 3 tablespoons honey
    • 1-½ cups old fashioned oats 
    • 2 tablespoons chia seeds
    • ⅓ cup dried cherries
    • 1 scoop collagen peptides, or protein powder (optional)

    Directions

    1. To a large bowl add peanut butter, honey, oats, chia seeds, and collagen powder. Mix together with a spoon.
    2. Scoop out a heaping tablespoon of the oat mixture and roll into a ball. 
    3. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.

    Recipe Notes

    1. If your oatmeal bite mixture is too dry, as in it won't stick together when you squeeze it together, you can add in a tablespoon more of peanut butter at a time. Alternatively if it is too sticky, add in 1/4 cup of oats at a time until it is workable enough.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Raspberry Oat Breakfast Bars

    These Fresh Raspberry Bars have a delicious oat crumble and are a delicious on-the-go breakfast option. They’re made with minimal ingredients, no refined sugars and are gluten-free.
     
    Raspberry oat crumble bars for breakfast

    Fresh Raspberry Bars

    With summer berries rolling in, we had a vision in mind for a make-ahead breakfast bar with minimal ingredients, a minimum amount of (unrefined) sugar and one that could be made with minimum effort. These Fresh Raspberry Bars with Oatmeal Crumble definitely check all those boxes! We were thoughtful about what ingredients we added in to the fresh raspberry bars and wanted to make them feel like a true breakfast food with good-for-you ingredients. Think of these raspberry oat bars as an on-the-go oatmeal!

    To make them, you mix together a quick oat crumble mixture that doubles as both the crust and the topping. Then you take fresh raspberries with a touch of sweetener and vanilla, spread it on the crust, top it with the crumble and bake it away. The bars are soft, flavorful and perfect for a make-ahead (or fresh) breakfast.

    Raspberry crumble barsFresh Raspberry Oat Bar Ingredients:

    • Oat Flour
    • Rolled Oats
    • Maple Syrup
    • Baking powder
    • Sea salt
    • Butter or coconut oil
    • Vanilla Extract
    • Fresh Raspberries
    • Tapioca starch (optional)

    Fresh raspberry bars cut with a knife

    Can you make substitutes?

    We haven’t tested this with frozen raspberries, or any other fruit. Frozen raspberries could potentially work, but they might need a little more tapioca since they will exude a lot more liquid than the just cooked fresh raspberries. Similarly, if you added in other fruit like strawberries or blueberries they may be a bit more runny than the raspberries. 

    Looking to avoid egg? We tested this with an egg substitute and without egg. The egg helps hold this together, but it can be made without if if you really have to. It will be just a little less stable of a “bar”. We do not like the addition of a flax egg as it made it too crumbly, so simply omit the egg if you need to.

    How healthy is oat flour?

    Oat flour is made from rolled oats. If you tolerate this grain, rolled oats are a good source of fiber. We’ve been working a lot with oat flour over the last year, and are impressed with this gluten-free flours ability to replace some of our typical go-to gluten-free flour. This is a good alternative gluten-free flour if there is a nut-allergy, or you are looking to add more fiber to your diet.

    Is oat flour gluten free?

    Oat flour and oats are naturally gluten-free. However, they are sometimes processed in the same facility where wheat (gluten) products are processed, and can therefor be contaminated. If you are celiac or gluten-free, look for oat flour that is certified as gluten-free.

    Fresh raspberry breakfast bars

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    If you like this oat recipe, check out these others:

    Fresh Raspberry Bars

    Prep Time 00:10 Cook Time 00:35 Total Time 00:45 Yields 9

    Ingredients

    • 1 egg
    • 2 teaspoons vanilla extract, divided
    • 1/2 cup butter, melted and slightly cooled
    • ⅓ cup, plus 2 tablespoons maple syrup
    • 1 cup (120 grams) oat flour
    • 1-1/2 cups rolled oats
    • 1 teaspoon baking powder
    • 1/4 teaspoon fine sea salt
    • 2 pints fresh raspberries
    • 1 teaspoon tapioca starch

    Directions

    1. Preheat oven to 350F. Line a 8”x8” pan with a parchment paper sling and set aside.
    2. In a large bowl whisk together the egg, 1 teaspoon vanilla extract, melted butter and 1/3 cup of maple syrup. Add in the oat flour, oats, baking powder and salt and mix together until it forms a wet crumbly mixture.
    3. Take about two thirds of the crumble mixture and place it in the prepared dish. Pat down the mixture evenly with your hands or a spatula.
    4. In a small bowl toss together the fresh raspberries and 1 teaspoon tapioca starch. Add in 1 teaspoon vanilla extract and 2 tablespoons maple syrup and toss together, mashing a few raspberries as you mix.
    5. Place the raspberry mixture evenly on the on top of the crust.
    6. Sprinkle the remaining crumble mixture evenly on top.
    7. Place in the oven and bake for 30 minutes until the topping is golden.
    8. Cool on a wire rack and then cut into squares.

    Recipe Notes

    1. We really wanted to keep the sugar low on these for breakfast. If you are serving these more as dessert you can increase the maple syrup in the fresh raspberries from 2 tablespoons to 1/4 cup. We've also tried honey as a sweetener, and that works well.
    2. Looking to avoid egg? We tested this with an egg substitute and without egg. The egg helps hold this together, but it can be made without if if you really have to. It will be just a little less stable of a "bar". We do not like the addition of a flax egg as it made it too crumbly.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!