Step 1

Preheat oven to 350°. Brush a 2-qt. glass or ceramic baking dish with 1 Tbsp. melted butter.

Step 2

Mix oats, pecans, pumpkin seeds, almonds, cinnamon, salt, and cardamom in a large bowl. Whisk milk, honey, egg, vanilla, and remaining 4 Tbsp. butter in a medium bowl. Pour milk mixture over oat mixture and stir to combine. Transfer to prepared pan.

Step 3

Bake oatmeal until liquid is absorbed and top is golden brown, 35–40 minutes. Let sit 10 minutes before using.

Step 4

Do Ahead: Oatmeal can be baked 3 days ahead. Let cool, then cover and chill. Reheat, covered in foil, in a 350° oven until warmed through, 15–20 minutes.

Step 5

Bring apples, cranberries, honey, cinnamon, salt, and 2 cups water to a boil in a medium saucepan over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until compote is thick and saucy, 35–40 minutes.

Step 6

Divide oatmeal among bowls. Top with compote. Serve with cream alongside (if using).

Step 7

Do Ahead: Compote can be made 3 days ahead. Let cool, then transfer to an airtight container and chill. Rewarm in a medium saucepan over medium heat, adding more water to thin if needed.