Print

Pumpkin Baked Oatmeal Recipe

Pumpkin Baked Oatmeal Recipe
Print Recipe

★★★★★

5.1 from 28 reviews

This Pumpkin Baked Oatmeal is a warm, comforting breakfast that’s perfect for fall or any time you crave cozy flavors. Made with wholesome rolled oats, pumpkin puree, and a blend of pumpkin spice, this dish is naturally sweetened with maple syrup or honey and can be customized with your favorite toppings like nuts or chocolate chips. It’s easy to prepare, baked until golden and fluffy, and provides a delicious, nutritious start to your day.

Ingredients

Scale

Main Ingredients

  • 2 cups rolled oats (use certified gluten free if needed)
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 ¼ cup milk of choice (almond milk recommended if dairy-free)
  • 2 large eggs (or flax eggs to make egg-free)
  • 2 teaspoons vanilla extract
  • ⅓ cup maple syrup or honey

Additional Ingredients

  • Olive oil or avocado oil (for greasing the baking dish)
  • Optional toppings: chocolate chips, nuts, raisins, or fruit of choice

Instructions

  1. Preheat and prepare: Preheat your oven to 375℉ (190℃). Grease an 8×8 inch baking dish thoroughly with olive oil or avocado oil to prevent sticking.
  2. Mix dry ingredients: In a medium-sized bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir these together until evenly mixed.
  3. Add wet ingredients: To the oat mixture, add the pumpkin puree, milk of your choice, eggs (or flax eggs), vanilla extract, and maple syrup or honey. Mix everything thoroughly until all ingredients are well incorporated.
  4. Assemble and bake: Pour and spread the oatmeal mixture evenly into the prepared baking dish. Optionally sprinkle your favorite toppings like chocolate chips, nuts, or raisins on top. Bake in the preheated oven for 30-35 minutes, or until the edges are puffed up, the center is set, and the top has turned golden brown.
  5. Cool and serve: Allow the baked oatmeal to cool for about 5 minutes before slicing. It will be soft initially but will firm up as it cools. Serve warm topped with yogurt, a splash of milk, extra honey or maple syrup, fresh fruit, or whipped cream as desired. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • You can substitute the eggs with flax eggs to make this recipe vegan or egg-free (1 tablespoon flaxseed meal + 3 tablespoons water per egg, let sit for 5 minutes).
  • Using certified gluten-free oats makes this recipe safe for gluten-sensitive individuals.
  • Feel free to customize the toppings with your preferred nuts, seeds, dried fruits, or chocolate chips.
  • For extra creaminess, use full-fat milk or a creamy plant-based milk.
  • Letting the baked oatmeal cool completely before storing helps maintain texture and flavor.

Nutrition

Keywords: pumpkin baked oatmeal, baked oatmeal recipe, pumpkin breakfast, healthy oatmeal, gluten free breakfast, fall recipes

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