Start your mornings with a warm, cozy, and healthy treat with this Pumpkin Baked Oatmeal recipe. Perfect for fall, this baked oatmeal is packed with wholesome oats, creamy pumpkin puree, and fragrant spices like cinnamon, nutmeg, and ginger. It’s naturally sweetened with maple syrup and can be customized with nuts, raisins, or chocolate chips for extra flavor.
Ideal for meal prep, this recipe makes a hearty breakfast that keeps you full and energized. Whether served warm straight from the oven or topped with a drizzle of maple syrup, this pumpkin baked oatmeal is the ultimate fall breakfast comfort food.
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What is Pumpkin Baked Oatmeal?
Pumpkin Baked Oatmeal… the name alone makes you wonder, doesn’t it? Is it pumpkin? Is it oatmeal? Is it… magic? Well, in a way, it is! This delightful dish is a comforting casserole of oats, pumpkin puree, warming spices, and a touch of sweetness, all baked to golden perfection. It’s basically like pumpkin pie and oatmeal had a baby, raised by a loving oven until it reached ultimate breakfast nirvana.
Why “baked”? Because that’s where the magic happens! Just imagine your house with a wonderful aroma, that makes everyone feel comfy and warm. They say ‘the way to a man’s, woman’s, or child’s heart is through their stomach,’ and this recipe might just prove it! This fall, ditch the same-old breakfast routine and try this guaranteed crowd-pleaser to infuse your morning with warmth and spice. So, are you ready to experience the magic of baked oatmeal with a pumpkin twist? Let’s do it!
Key Ingredients for Pumpkin Baked Oatmeal
Here’s what you’ll need to create this delightful autumn breakfast:
- 3 cups rolled oats (not instant): Forms the base of our hearty bake. Old-fashioned or rolled oats are best for the texture.
- 2 cups milk (dairy or non-dairy): Adds moisture and creamy texture. Choose your favorite – almond, oat, or good old cow’s milk all work!
- 1 cup pumpkin puree (not pumpkin pie filling): It’s autumn and we gotta have pumpkin! It lends flavor, moisture, and that vibrant orange hue.
- ½ cup maple syrup (or honey): Sweetens the deal and adds a delicious depth of flavor. Honey works great too.
- ¼ cup packed brown sugar (optional): For a bit more sweetness and a caramelized touch.
- 2 large eggs: Bind the ingredients together and add richness.
- 2 tablespoons melted butter or coconut oil: Adds flavor and helps to achieve a golden brown crust.
- 2 teaspoons pumpkin pie spice: The key to that warm, cozy autumn flavor!
- 1 teaspoon vanilla extract: Enhances the other flavors.
- 1 teaspoon baking powder: Helps the oatmeal puff up and become light and airy.
- ½ teaspoon salt: Balances the sweetness and brings out the other flavors.
- Optional toppings: Chopped nuts (pecans, walnuts), chocolate chips, dried cranberries, a drizzle of maple syrup, or whipped cream.
How to Make Pumpkin Baked Oatmeal
This Pumpkin Baked Oatmeal is incredibly easy to make, taking about 10 minutes to prep followed by 40-45 minutes in the oven. This recipe delivers a satisfying and healthy breakfast or brunch option, perfect for feeding a crowd or meal prepping for the week. With its warm pumpkin spice aroma and delightful taste, it’s a welcome change from your regular breakfast!
Step-by-Step Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking dish (or a similar size) with butter or cooking spray.
- Combine Dry Ingredients: In a large bowl, combine the rolled oats, brown sugar (if using), pumpkin pie spice, baking powder, and salt. Whisk to ensure all spices are evenly distributed.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, pumpkin puree, maple syrup (or honey), melted butter (or coconut oil), eggs, and vanilla extract. Ensure everything is well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Don’t overmix!
- Pour into Baking Dish: Pour the mixture into the prepared baking dish and spread evenly.
- Add Toppings (Optional): If desired, sprinkle chopped nuts, chocolate chips, or dried cranberries over the top.
- Bake: Bake for 40-45 minutes, or until the oatmeal is set and golden brown on top. A knife inserted into the center should come out clean.
- Cool and Serve: Let the baked oatmeal cool for a few minutes before slicing and serving. Drizzle with extra maple syrup or honey and enjoy!
Why You’ll Love This Pumpkin Baked Oatmeal
This Pumpkin Baked Oatmeal is the perfect fall breakfast for so many reasons! Firstly, it’s incredibly delicious. The warm spices, the creamy pumpkin, and the nutty oats combine to create a flavor explosion that will make you want to leap out of bed. Secondly, it’s a serious money-saver. Instead of shelling out $5 for a fancy coffee shop breakfast, you can whip up an entire pan of this for a fraction of the cost. And finally, the toppings are where you can really get creative.
Chocolate chips, chopped nuts, a dollop of Greek yogurt – the possibilities are endless. If you love this pumpkin baked oatmeal, be sure to try our apple cinnamon baked oatmeal for another delicious and easy breakfast option. So, what are you waiting for? Grab your ingredients and get baking! Your taste buds (and your wallet) will thank you.
What to Serve Pumpkin Baked Oatmeal With:
Pumpkin Baked Oatmeal on its own is a complete and satisfying breakfast. However, it pairs beautifully with a variety of accompaniments. Try serving it with a dollop of Greek yogurt or whipped cream for extra creaminess, or a drizzle of maple syrup or honey for added sweetness.
A sprinkle of chopped nuts, such as pecans or walnuts, adds a delightful crunch. For a heartier meal, consider serving it alongside a side of crispy bacon or sausage. A glass of cold milk, a cup of hot coffee, or a spicy chai latte also complements the flavors perfectly.
Top Tips for Perfecting Pumpkin Baked Oatmeal:
- Use Rolled Oats (Not Instant): Rolled oats, also known as old-fashioned oats, retain their texture during baking and provide a chewier, more satisfying bite. Instant oats will become mushy.
- Don’t Overmix: Overmixing the batter can result in a tough oatmeal bake. Mix until just combined.
- Adjust Sweetness: Taste the batter before baking and adjust the amount of maple syrup or honey to your liking. Remember the toppings will add sweetness as well.
- Substitute Spices: If you don’t have pumpkin pie spice, you can create your own blend using cinnamon, ginger, nutmeg, and cloves.
- Add Variety: Feel free to customize the recipe with your favorite additions. Shredded coconut, chopped apples, or even a handful of raisins would be delicious.
- Check for Doneness: The oatmeal is done when it’s set around the edges and slightly soft in the center. A toothpick inserted into the center should come out mostly clean.
- Prevent Burning: If you notice the top browning too quickly, cover the baking dish loosely with foil for the last 15 minutes of baking.
- Let it Cool: Allowing the baked oatmeal to cool slightly before slicing helps it to set and prevents it from falling apart.
Storing and Reheating Tips:
Storing: Leftover pumpkin baked oatmeal can be stored in an airtight container in the refrigerator for up to 4 days. It’s a great way to meal prep breakfast for the week!
Reheating:
- Microwave: Reheat individual portions in the microwave for 1-2 minutes, or until heated through. Add a splash of milk if it seems dry.
- Oven: For larger portions, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
- Freezing: To freeze pumpkin baked oatmeal, cut it into individual portions and wrap each portion tightly in plastic wrap. Place the wrapped portions in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Pumpkin Baked Oatmeal Recipe is more than just a breakfast; it’s a hug in a bowl! It embodies the warmth and comfort of fall, making it the perfect way to start your day or enjoy a cozy weekend brunch. Plus, its simplicity and versatility make it a recipe you’ll want to make again and again. So, gather your ingredients, preheat your oven, and get ready to experience the magic of pumpkin baked oatmeal!
Discover more here : The Ultimate Baking Hub: Classic & Seasonal Recipes for Home Bakers
More Spooky & Delicious Recipes to Try:
- Follow us on Pinterest for more homemade recipes
- Pumpkin Cheesecake Cookies
- Baked Cheese Mummies
- Black Velvet Cheesecake Cookies
- Pumpkin Chocolate Chip Bread
FAQs
Can I use steel-cut oats in this recipe?
Steel-cut oats require a longer cooking time and more liquid than rolled oats. While you can technically substitute them, the texture and baking time will need to be adjusted. The end result may not be the same.
Can I make this recipe vegan?
Absolutely! Simply substitute the milk with your favorite plant-based milk (almond, soy, oat, etc.) and use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) in place of the eggs. Use coconut oil instead of butter.
Can I reduce the amount of sugar?
Yes, you can definitely reduce the amount of maple syrup or honey to suit your taste. Pumpkin baked oatmeal is delicious even with less added sugar.
Pumpkin Baked Oatmeal
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
A cozy and comforting baked oatmeal made with pumpkin puree, warm spices, and a touch of sweetness. Perfect for fall mornings, this dish is like pumpkin pie and oatmeal combined into one magical breakfast casserole.
Ingredients
- 3 cups rolled oats (not instant)
- 2 cups milk (dairy or non-dairy)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup maple syrup (or honey)
- ¼ cup packed brown sugar (optional)
- 2 large eggs
- 2 tablespoons melted butter or coconut oil
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- Optional toppings: chopped nuts (pecans, walnuts), chocolate chips, dried cranberries, drizzle of maple syrup, whipped cream
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8 inch baking dish with butter or cooking spray.
- In a large bowl, combine rolled oats, brown sugar (if using), pumpkin pie spice, baking powder, and salt.
- In another bowl, whisk together milk, pumpkin puree, maple syrup (or honey), melted butter (or coconut oil), eggs, and vanilla extract.
- Pour wet ingredients into the dry mixture and stir until just combined. Do not overmix.
- Pour mixture into the prepared baking dish and spread evenly.
- If desired, sprinkle optional toppings (nuts, chocolate chips, cranberries) over the top.
- Bake for 40–45 minutes, until set and golden brown. A knife inserted should come out clean.
- Cool slightly before slicing and serving. Drizzle with extra maple syrup or honey if desired.
Notes
This pumpkin baked oatmeal is perfect for meal prep and reheats beautifully. Serve warm with a drizzle of maple syrup or a dollop of whipped cream for a fall-inspired treat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 55mg