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Pumpkin Baked Oatmeal Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 86 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40-45 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Pumpkin Baked Oatmeal is a warm, comforting breakfast perfect for autumn mornings. Featuring wholesome rolled oats blended with aromatic pumpkin spice and creamy pumpkin puree, this dish is naturally sweetened with maple syrup and baked to golden perfection. Easy to prepare and customizable with your favorite mix-ins like nuts or chocolate chips, it’s a hearty, wholesome start to your day that can be enjoyed warm or stored for later.

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 (not pumpkin pie filling; thicker brands like Libby’s preferred)
  • 1 cup milk of choice (almond milk works great for dairy-free)
  • 2 large eggs (can substitute flax eggs to make egg-free)
  • 2 teaspoons vanilla bean paste
  • ⅓ cup maple syrup or honey

For Greasing and Optional Toppings

  • Avocado oil or neutral oil, for greasing baking dish
  • Chocolate chips, nuts, raisins, or topping of choice (optional)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375℉ (190℃). Lightly grease an 8×8 inch baking dish with avocado oil or a neutral oil to prevent sticking.
  2. Combine Dry Ingredients: In a medium mixing bowl, add the rolled oats, pumpkin pie spice, baking powder, and salt. Stir well to evenly distribute the spices and leavening agent.
  3. Add Wet Ingredients: To the same bowl, add canned pumpkin puree, your choice of milk, eggs, vanilla bean paste, and maple syrup or honey. Mix everything together until fully combined into a uniform batter.
  4. Transfer to Baking Dish: Pour and spread the oatmeal mixture evenly into the prepared baking dish. If desired, sprinkle chocolate chips, nuts, or raisins on top for added texture and flavor.
  5. Bake: Place the dish in the oven and bake for 30 to 35 minutes. The oatmeal is done when it is puffed up around the edges, set firmly in the middle, and has a golden top.
  6. Cool and Serve: Remove from the oven and let cool for 10 minutes before slicing. The baked oatmeal will be soft initially but will firm up as it cools. Serve warm with optional toppings such as yogurt, a splash of milk, a drizzle of honey or maple syrup, fresh fruit, or whipped cream.
  7. Storage: Let any leftovers cool completely, then store them in an airtight container in the refrigerator for up to 4 days.

Notes

  • Use certified gluten free oats if you require a gluten free version.
  • For a vegan or egg-free variation, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
  • Choose thicker pumpkin puree like Libby’s for optimal texture; avoid pumpkin pie filling which contains added sugars and spices.
  • Customize by adding nuts, chocolate chips, or dried fruit before baking for extra flavor and texture.
  • Monitor baking time closely; oats should be set and golden but not overbaked to avoid dryness.
  • This baked oatmeal can be reheated in the microwave or oven before serving.

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