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Pumpkin Baked Oatmeal Recipe

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4.2 from 1 review

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 9 servings
  • Diet: Gluten Free

Description

This Pumpkin Baked Oatmeal is a warm, comforting, and nutritious breakfast option perfect for fall or any time you crave cozy flavors. Made with rolled oats, pumpkin puree, and traditional pumpkin spice, it’s lightly sweetened with maple syrup and baked to golden perfection. It’s easy to prepare, customizable with your favorite toppings like nuts or chocolate chips, and is delicious served warm or cold.

Ingredients

Base Ingredients

  • 2 cups rolled oats (use certified gluten free if needed)
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup canned pumpkin puree
  • 1 cup milk of choice (almond milk recommended for dairy-free)
  • 2 large eggs (can substitute flax eggs to make egg-free)
  • 2 teaspoons vanilla extract
  • ⅓ cup maple syrup or honey

Additional

  • Avocado oil or neutral oil (for greasing)
  • Optional toppings: chocolate chips, nuts, raisins, or toppings of choice

Instructions

  1. Preheat and Prepare Baking Dish: Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish with avocado oil or a neutral oil to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir well to evenly distribute the spices and leavening.
  3. Add Wet Ingredients: Add the pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey to the dry mixture. Stir until all ingredients are thoroughly combined into a uniform batter.
  4. Transfer and Bake: Pour and spread the oatmeal batter evenly into the prepared baking dish. Bake in the preheated oven for 30 to 35 minutes, or until the edges are puffed, the center is set, and the top is golden brown.
  5. Cool and Serve: Remove from oven and allow the baked oatmeal to cool for about 10 minutes. It will be soft initially but will firm as it cools. Serve warm with optional toppings like yogurt, a splash of milk, honey, maple syrup, fruit, whipped cream, or enjoy it plain.
  6. Storage: Let the baked oatmeal cool completely before storing it in an airtight container in the refrigerator for up to 4 days.

Notes

  • To make this recipe dairy-free, use almond milk or another plant-based milk and ensure any optional toppings are dairy-free.
  • For an egg-free version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), let sit to thicken before adding.
  • Optional mix-ins like chocolate chips, nuts, or raisins can be sprinkled on top before baking or stirred into the batter for extra flavor and texture.
  • This baked oatmeal reheats well in the microwave or oven for a quick breakfast.
  • Use certified gluten-free oats if you need to keep this recipe gluten-free.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/pumpkin-baked-oatmeal-recipe/