Pumpkin Baked Oatmeal: A Heartwarming Fall Delight

Pumpkin Baked Oatmeal is the perfect dish to embrace the flavors of fall. It combines healthy oats with the warm spices of pumpkin pie, making it a delightful breakfast or snack. This recipe is easy to prepare and offers a cozy feeling with every bite. It’s filled with nutrients and good for you, making it an ideal choice for the whole family.

How to Make Pumpkin Baked Oatmeal

Ingredients

• 2 ¾ cups old fashioned rolled oats
• 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

Directions

1. Preheat the oven to 375°F. Grease a 9×9-inch baking dish and set aside.
2. In a large bowl, combine the rolled oats, pumpkin pie spice, baking powder, and salt.
3. In another bowl, mix together the pumpkin puree, milk, eggs, maple syrup, melted butter, and vanilla. Stir into the dry ingredients until well combined.
4. Pour the mixture into the prepared baking dish and smooth the top. Sprinkle with extra pecans.
5. Bake for 30-34 minutes or until the center is set and a toothpick comes out clean.
6. Let cool for 5 minutes before serving. Enjoy warm with yogurt or a drizzle of maple syrup.

How to Serve Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal is best served warm. You can enjoy it on its own or pair it with yogurt for added creaminess. A drizzle of maple syrup on top adds extra sweetness if you like. You can also sprinkle more toasted pecans for a nice crunch.

How to Store Pumpkin Baked Oatmeal

If you have leftovers, store the baked oatmeal in an airtight container in the fridge for up to a week. You can reheat it in the microwave or oven when you are ready to enjoy it again.

Tips to Make Pumpkin Baked Oatmeal

• For a creamier texture, use whole milk or a non-dairy milk alternative.
• Feel free to add other nuts or seeds, like walnuts or chia seeds, for added nutrition.
• You can substitute honey with agave syrup if you prefer a vegan option.

Variation

You can switch up the spices if you want something different. Try adding a bit of cinnamon or nutmeg for a unique flavor. You can also add dried fruits, such as cranberries or raisins, for added sweetness and texture.

FAQs

Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture may be a bit different. Rolled oats give a heartier texture.

Can I make this recipe ahead of time?
Absolutely! You can prepare the mixture the night before, store it in the fridge, and bake it in the morning.

Is this recipe gluten-free?
To make it gluten-free, ensure you use certified gluten-free rolled oats and a gluten-free baking powder.

Ellie

Pumpkin Baked Oatmeal

An easy-to-make, healthy breakfast dish that captures the essence of fall with oats, pumpkin, and warm spices.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 34 minutes mins

Total Time 49 minutes mins

Servings: 9 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 3/4 cups old fashioned rolled oats
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt

Wet Ingredients

• 1 cup pumpkin puree
• 1 cup milk of choice For creamier texture, use whole milk or non-dairy alternative.
• 2 large eggs
• 1/3 cup pure maple syrup or honey Agave syrup can be used for a vegan option.
• 1/4 cup unsalted butter or coconut oil, melted
• 2 teaspoons pure vanilla extract

Toppings

• 1/2 cup chopped pecans, toasted + more for topping

Method

 

Preparation

1. Preheat the oven to 375°F. Grease a 9×9-inch baking dish and set aside.
2. In a large bowl, combine the rolled oats, pumpkin pie spice, baking powder, and salt.
3. In another bowl, mix together the pumpkin puree, milk, eggs, maple syrup, melted butter, and vanilla. Stir into the dry ingredients until well combined.
4. Pour the mixture into the prepared baking dish and smooth the top. Sprinkle with extra pecans.

Baking

1. Bake for 30-34 minutes or until the center is set and a toothpick comes out clean.
2. Let cool for 5 minutes before serving.

Notes

Pumpkin Baked Oatmeal is best served warm. Pair it with yogurt for added creaminess or drizzle with maple syrup for extra sweetness. Store leftovers in an airtight container in the fridge for up to a week. Reheat in the microwave or oven.