Pumpkin Baked Oatmeal is a warm and cozy dish, perfect for chilly mornings. It combines the delicious flavor of pumpkin with hearty oats and spices, making it a nutritious breakfast choice. Easy to prepare and great for meal prep, this baked oatmeal is sure to please the whole family.
Why Make This Recipe
This Pumpkin Baked Oatmeal is a wonderful way to enjoy the flavors of fall. It is healthy, filling, and full of fiber. By making it at home, you can control the ingredients and sweetness to suit your taste. Plus, it can be enjoyed warm from the oven or as a convenient, grab-and-go meal during the week.
How to Make Pumpkin Baked Oatmeal
Making Pumpkin Baked Oatmeal is simple and straightforward. Just follow these easy steps:
Ingredients:
- Olive oil or avocado 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 pumpkin puree (not pumpkin pie filling)
- 1 ¼ cup milk of choice (this works great with almond milk if dairy-free needed)
- 2 large eggs (can substitute with flax eggs to make it egg-free)
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup or honey
- Chocolate chips, nuts, raisins, or toppings of choice (optional)
Directions:
- Preheat the oven to 375℉ (190℃). Grease an 8×8 baking dish with oil.
- In a medium bowl, mix together the rolled oats, pumpkin spice, baking powder, and salt.
- Add the pumpkin puree, milk, eggs, vanilla, and maple syrup or honey to the bowl. Stir well to combine all the ingredients.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 30-35 minutes. The oatmeal is ready when it is puffed up around the edges, set in the middle, and has a golden top.
- Let the oatmeal cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, honey or maple syrup, fruit, whipped cream, or simply on its own.
- Let any leftovers cool completely and store them in an airtight container in the fridge for up to 4 days.
How to Serve Pumpkin Baked Oatmeal
You can serve Pumpkin Baked Oatmeal warm, adding toppings like yogurt, fresh fruit, nuts, or a drizzle of maple syrup for extra flavor. It’s a versatile dish that can be enjoyed as breakfast or a snack anytime during the day.
How to Store Pumpkin Baked Oatmeal
To store Pumpkin Baked Oatmeal, let it cool completely after baking. Then place it in an airtight container and keep it in the fridge. It will stay fresh for up to 4 days. You can also freeze portions for later enjoyment. Just thaw and reheat before eating.
Tips to Make Pumpkin Baked Oatmeal
- Use ripe pumpkin: Fresh pumpkin puree can enhance the flavor. If using canned, make sure it’s plain pumpkin and not pumpkin pie filling.
- Mix your spices: Feel free to add a bit of cinnamon or nutmeg for more depth of flavor.
- Experiment with toppings: Add chocolate chips, dried fruits, or nuts to customize your baked oatmeal.
Variation
You can change up the flavors of this recipe by using different fruits or spices. Try adding bananas or apples for sweetness or mix in some pecans or walnuts for extra crunch.
FAQs
1. Can I make this recipe vegan?
Yes! You can easily make it vegan by substituting the eggs with flax eggs (mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg) and using almond milk or another plant-based milk.
2. Can I use quick oats instead of rolled oats?
It’s best to use rolled oats for this recipe as they hold their texture better. Quick oats may make the dish mushy.
3. How can I reheat leftovers?
To reheat, simply place a serving in the microwave for 30-60 seconds or warm it up in the oven at a low temperature until heated through.
Enjoy creating this Pumpkin Baked Oatmeal, and let it become a delightful addition to your breakfast routine!
Pumpkin Baked Oatmeal
Ingredients
For Baking
- Olive oil or avocado oil (for greasing) Use for greasing the baking dish.
- 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 cups milk of choice Works great with almond milk if dairy-free.
- 2 large eggs Can substitute with flax eggs to make it egg-free.
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup or honey
- Chocolate chips, nuts, raisins, or toppings of choice Optional toppings.
Instructions
Preparation
- Preheat the oven to 375℉ (190℃). Grease an 8×8 baking dish with oil.
- In a medium bowl, mix together the rolled oats, pumpkin spice, baking powder, and salt.
- Add the pumpkin puree, milk, eggs, vanilla, and maple syrup or honey to the bowl. Stir well to combine all the ingredients.
- Spread the mixture evenly into the prepared baking dish.
Baking
- Bake for 30-35 minutes. The oatmeal is ready when it is puffed up around the edges, set in the middle, and has a golden top.
- Let the oatmeal cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools.
Serving
- Enjoy warm topped with yogurt, a splash of milk, honey or maple syrup, fruit, whipped cream, or simply on its own.