Pumpkin Baked Oatmeal Recipe

Introduction

This Pumpkin Baked Oatmeal is a cozy and wholesome breakfast perfect for fall or any time you crave comforting flavors. Packed with warm pumpkin spice and naturally sweetened, it’s easy to prepare and keeps well for busy mornings.

Ingredients

• Avocado oil or neutral oil (for greasing)
• 2 cups rolled oats (use certified gluten free if needed)
• 2 teaspoons pumpkin spice
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup canned pumpkin puree
• 1 cup milk of choice (works great with almond milk for dairy-free)
• 2 large eggs (can substitute flax eggs to make egg-free)
• 2 teaspoons vanilla extract
• ⅓ cup maple syrup or honey
• Chocolate chips, nuts, raisins, or topping of choice (optional)

Instructions

1. Step 1: Preheat the oven to 375℉. Grease an 8×8 inch baking dish with avocado or neutral oil.
2. Step 2: In a medium bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir to mix evenly.
3. Step 3: Add the pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey to the dry ingredients. Stir everything together until well combined.
4. Step 4: Spread the mixture evenly into the prepared baking dish. If desired, sprinkle chocolate chips, nuts, or raisins on top.
5. Step 5: Bake for 30 to 35 minutes, until the edges are puffed and golden, and the center feels set.
6. Step 6: Let the baked oatmeal cool for about 10 minutes before slicing. It will be soft initially but firms up as it cools.
7. Step 7: Serve warm, optionally topped with yogurt, a splash of milk, more maple syrup, fresh fruit, or whipped cream.

Tips & Variations

• For an egg-free version, replace each egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water and let sit for 5 minutes to thicken.
• Add chopped nuts or dried fruit directly into the batter for extra texture and flavor.
• If you prefer a less sweet version, reduce the maple syrup or honey by a tablespoon or two.
• Use steel-cut oats soaked overnight if you want a chewier texture, but adjust baking time accordingly.

Storage

Store the baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or oven until warmed through. You can also freeze portions for longer storage and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast fresh pumpkin and puree it, but canned pumpkin puree is more convenient and usually has the right consistent texture for baking.

Does this recipe work with other spices?

Absolutely! You can substitute pumpkin spice with a mix of cinnamon, nutmeg, ginger, and cloves to suit your taste.

Pumpkin Baked Oatmeal Recipe

Print Recipe

★★★★★

4.7 from 99 reviews

A wholesome and comforting Pumpkin Baked Oatmeal that is perfect for fall mornings. This gluten-free-friendly recipe combines rolled oats with pumpkin puree and warming pumpkin spice, baked to golden perfection. It’s an easy-to-make, nutritious breakfast that can be customized with your favorite toppings like nuts, chocolate chips, or fruit.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry 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 (works great with almond milk if dairy-free needed)
• 2 large eggs (can substitute flax eggs to make egg-free)
• 2 teaspoons vanilla extract
• ⅓ cup maple syrup or honey

For Baking

• Avocado oil or neutral oil (for greasing)

Optional Toppings

• Chocolate chips
• Nuts
• Raisins
• Toppings of choice

Instructions

1. Preheat the oven: Preheat your oven to 375℉ (190℃) and grease an 8×8 inch baking dish with avocado oil or a neutral oil to prevent sticking.
2. Combine dry ingredients: In a medium bowl, mix together the rolled oats, pumpkin pie spice, baking powder, and salt until evenly distributed.
3. Add wet ingredients: To the dry mixture, add the canned pumpkin puree, milk of your choice, eggs, vanilla extract, and maple syrup or honey. Stir thoroughly until fully combined into a uniform batter.
4. Pour and bake: Spread the batter evenly into the prepared baking dish. If desired, sprinkle on chocolate chips, nuts, or raisins for added texture and flavor. Place in the oven and bake for 30-35 minutes, or until the edges have puffed up, the center is set, and the top is nicely golden brown.
5. Cool and serve: Remove the baked oatmeal from the oven and let it cool for about 10 minutes. The texture will be soft initially but will firm up as it cools. Slice and serve warm, optionally topping with yogurt, a splash of milk, extra drizzle of honey or maple syrup, fresh fruit, or whipped cream.
6. Storage: Allow any leftovers to cool completely and store them in an airtight container in the refrigerator for up to 4 days.

Notes

• To make this recipe egg-free, substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
• Using certified gluten-free oats ensures the recipe is safe for gluten-sensitive individuals.
• Choose almond milk or any other plant-based milk to keep this recipe dairy-free.
• Adjust sweetness by varying the amount of maple syrup or honey according to taste preferences.
• Optional toppings like nuts, raisins, or chocolate chips can be added before baking or served on top after baking.
• This baked oatmeal freezes well; freeze in portions and reheat in the microwave for a quick, nutritious breakfast.

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