Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal is a warm, comforting dish that brings together the goodness of oats and the rich flavor of pumpkin. It is a wonderful way to start your day or enjoy a lovely snack. This recipe is not only simple but also healthy. It is perfect for breakfast, brunch, or even dessert. With its cozy flavors and easy preparation, Pumpkin Baked Oatmeal is sure to become a favorite in your home.

WHY YOU WILL LOVE THIS RECIPE

This recipe is special for many reasons. First, it is very easy to make. You do not need fancy cooking skills to prepare it. Just mix the ingredients and bake.

Second, it holds many flavors. The pumpkin, spices, and maple syrup blend together to create a warm, delicious taste. It is like enjoying a cozy fall day with every bite.

Third, Pumpkin Baked Oatmeal is healthy. It uses oats, pumpkin, and natural sweeteners, making it a good choice for breakfast. You can feel good about serving it to your family.

Lastly, this dish is versatile. You can easily change ingredients to make it your way. Whether you want it nut-free, dairy-free, or vegan, you can adjust it to fit your needs.

HOW TO MAKE Pumpkin Baked Oatmeal

Ingredients

• 2 ¾ cups old fashioned rolled oats (certified gluten-free, if needed)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• ¼ teaspoon fine salt
• 1 cup pumpkin puree
• 1 cup milk of choice
• 2 large eggs
• ⅓ cup pure maple syrup or honey
• ¼ cup unsalted butter or coconut oil, melted
• 2 teaspoons pure vanilla extract
• ½ cup chopped pecans, toasted + more for topping (omit for nut-free)

STEP-BY-STEP INSTRUCTIONS

1. Preheat the oven to 375℉. Grease a 9×9-inch baking dish with butter or with oil spray. Set aside.
2. In a large bowl, combine the dry ingredients: the oats, pumpkin pie spice, baking powder, and salt.
3. Next, stir in the wet ingredients: the pumpkin puree, milk, eggs, maple syrup, melted butter, and vanilla. Mix until everything is well combined.
4. Transfer the batter to the prepared baking dish. Make sure to spread it evenly. Top with additional toasted pecans for a nice crunch.
5. Bake for 30-34 minutes or until the center is set. You can check if it is done by inserting a toothpick in the center. If it comes out clean, it is ready.
6. Let it sit for 5 minutes before cutting. This will help it hold its shape.
7. When serving, you can top portions with a dollop of yogurt or whipped topping. A drizzle of maple syrup or a sprinkle of pumpkin pie spice adds a nice finish.

HOW TO SERVE Pumpkin Baked Oatmeal

Serving Pumpkin Baked Oatmeal is fun and creative. You can serve it warm right out of the oven. This makes it cozy and appealing. You can cut it into squares and place them on plates.

For toppings, you can offer yogurt, whipped cream, or even ice cream for a treat. Drizzling some maple syrup adds sweetness that everyone loves. You can also sprinkle more pumpkin pie spice or additional pecans on top for extra flavor and crunch.

This dish pairs well with a cup of coffee or chai tea. It is ideal for a family gathering or a quiet morning at home.

STORAGE & FREEZING: Pumpkin Baked Oatmeal

To store leftover Pumpkin Baked Oatmeal, let it cool completely. Place it in an airtight container and keep it in the refrigerator. It will last for about 5 days.

If you want to freeze it, cut it into squares and wrap each piece in plastic wrap. Then put them in a freezer-safe bag. They can be frozen for up to 3 months.

When you want to enjoy some, simply thaw it in the refrigerator overnight. You can reheat it in the microwave or oven until warm. This makes it easy to enjoy delicious oatmeal whenever you like!

SERVING SUGGESTIONS

Here are some ideas to enhance your Pumpkin Baked Oatmeal experience:

• Serve with fresh fruit like bananas, apples, or pomegranates.
• Add a scoop of nut butter on top for extra protein.
• Mix in chocolate chips or dried fruits for a sweet twist.
• Pair with a side of smoothies for a balanced meal.
• Enjoy it with a sprinkle of cinnamon or sugar for added sweetness.

Remember, you can change the toppings and sides to fit your taste!

this Recipe

VARIATIONS

This recipe can be easily modified to suit different preferences:

• Vegan Option: Use flax eggs instead of regular eggs and choose non-dairy milk.
• Nut-Free Option: Omit the pecans or swap them for sunflower seeds.
• Sweetness Level: Adjust the maple syrup or honey to taste. You can use less for a healthier version.
• Spice Variations: Try adding a pinch of ginger or nutmeg for a different flavor profile.
• Add-ins: You can mix in shredded coconut, chocolate chips, or dried fruit for extra taste and texture.

These variations make it easier to enjoy Pumpkin Baked Oatmeal your way!

FAQs

1. Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture will be different. Rolled oats give a chewier texture.

2. Is there a gluten-free option for this recipe?
Yes! Be sure to use certified gluten-free rolled oats to make this recipe gluten-free.

3. How do I know when the baked oatmeal is done?
The oatmeal is done when the center is set and a toothpick inserted in the middle comes out clean.

4. Can I make this oatmeal without eggs?
Yes, you can use flax eggs or applesauce as a substitute in this recipe to make it egg-free.

MAKE-AHEAD TIPS FOR Pumpkin Baked Oatmeal

If you want to prepare Pumpkin Baked Oatmeal ahead of time, here are some tips:

• Mix Ingredients the Night Before: You can combine the dry and wet ingredients separately the night before. In the morning, just mix them together and bake.
• Bake in Advance: You can bake it a day or two earlier. Just store it in the refrigerator and reheat when ready to serve.
• Portion it Out: If you want easy breakfast options, bake and cut it into squares. Store the squares in the fridge or freezer. This way, you can grab a piece whenever you want.

These tips help you save time while still enjoying this delicious recipe!

Pumpkin Baked Oatmeal

A warm and comforting dish that combines the goodness of oats with rich pumpkin flavor, perfect for breakfast, brunch, or dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 34 minutes mins

Total Time 44 minutes mins

Servings: 9 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 ¾ cups old fashioned rolled oats certified gluten-free, if needed
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• ¼ teaspoon fine salt

Wet Ingredients

• 1 cup pumpkin puree
• 1 cup milk of choice
• 2 large eggs
• ⅓ cup pure maple syrup or honey
• ¼ cup unsalted butter or coconut oil melted
• 2 teaspoons pure vanilla extract
• ½ cup chopped pecans toasted, more for topping (omit for nut-free)

Method

 

Preparation

1. Preheat the oven to 375℉. Grease a 9×9-inch baking dish with butter or with oil spray. Set aside.
2. In a large bowl, combine the dry ingredients: the oats, pumpkin pie spice, baking powder, and salt.
3. Next, stir in the wet ingredients: the pumpkin puree, milk, eggs, maple syrup, melted butter, and vanilla. Mix until everything is well combined.
4. Transfer the batter to the prepared baking dish. Make sure to spread it evenly. Top with additional toasted pecans for a nice crunch.

Baking

1. Bake for 30-34 minutes or until the center is set. You can check if it is done by inserting a toothpick in the center. If it comes out clean, it is ready.
2. Let it sit for 5 minutes before cutting to help it hold its shape.

Serving

1. Serve warm, topped with yogurt or whipped topping, and drizzle with maple syrup or sprinkle with pumpkin pie spice.

Notes

For storage, let the oatmeal cool completely, place it in an airtight container, and keep it in the refrigerator for about 5 days. For freezing, wrap squares in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw and reheat to enjoy later. Mix and match toppings, such as fresh fruits or nut butter, to fit your taste.