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Pumpkin Baked Oatmeal Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 49 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pumpkin Baked Oatmeal recipe is a cozy, nutritious breakfast perfect for fall. Combining old-fashioned oats with warm spices, pumpkin puree, and a hint of sweetness, it’s an easy, wholesome dish that bakes to a golden, hearty consistency. Ideal for meal prep, it can be enjoyed warm or reheated for a comforting start to your day.

Ingredients

Dry Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt

Wet Ingredients

  • 1¾ cups milk (dairy or non-dairy)
  • ½ cup canned pumpkin puree
  • ¼ cup maple syrup or honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter or coconut oil

Optional Mix-ins

  • ⅓ cup chopped pecans or walnuts
  • ¼ cup mini chocolate chips or dried cranberries

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch baking dish to prevent sticking and ensure even cooking.
  2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt, mixing well to evenly distribute the spices and leavening agent throughout the oats.
  3. Whisk Wet Ingredients: In a separate bowl, whisk together the milk, pumpkin puree, maple syrup (or honey), egg, vanilla extract, and melted butter or coconut oil until smooth and fully combined.
  4. Combine Mixtures and Add Mix-ins: Pour the wet ingredients into the dry ingredients and stir thoroughly to blend everything evenly. If desired, fold in chopped pecans or walnuts and mini chocolate chips or dried cranberries for added texture and flavor.
  5. Transfer to Baking Dish: Pour the oatmeal mixture into the prepared baking dish and spread it out evenly to ensure uniform baking.
  6. Bake the Oatmeal: Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and the center is set, indicating the oatmeal is fully cooked.
  7. Cool and Serve: Allow the baked oatmeal to cool for 5–10 minutes after removing from the oven. Slice into squares and serve warm, optionally with a splash of milk or a dollop of yogurt.

Notes

  • Store leftovers in the fridge for up to 5 days and reheat in the microwave.
  • This recipe is freezer-friendly; freeze individual portions for quick future breakfasts.
  • For a vegan version, substitute the egg with a flax egg and use non-dairy milk.

Find it online: https://slsrecipes.com/pumpkin-baked-oatmeal-recipe-2/