Pumpkin Baked Oatmeal is the epitome of cozy autumn mornings, blending the comforting flavors of pumpkin and warm spices into a delectable and nutritious breakfast option. I first discovered this recipe while searching for a way to make my love for oatmeal a bit more festive during the fall season. The result is a deliciously baked creation that fills your kitchen with a divine aroma while providing a wholesome start to your day. With its ease of preparation, this dish quickly became a favorite not just for busy weekday breakfasts but also for leisurely weekend brunches.
Why You’ll Love This Dish
What’s not to adore about Pumpkin Baked Oatmeal? For starters, it combines nourishment with comfort food, making it perfect for both kids and adults alike. The recipe is quick to whip up, employing straightforward ingredients that are often on hand in your pantry. It’s also budget-friendly, allowing you to enjoy seasonal flavors without overspending. Whether it’s a cozy breakfast before school or an inviting dish for guests on a chilly Sunday morning, this baked oatmeal ticks all the boxes.
“I made this for my family on a rainy weekend, and it was a hit! It’s warm, comforting, and filled with flavors we all love. Plus, the kids can’t get enough!” – Happy home cook, Jamie
How This Recipe Comes Together
The beauty of Pumpkin Baked Oatmeal lies in its straightforward preparation. Begin by mixing your dry ingredients—oats, spices, and baking powder—in one bowl. Then, in another bowl, whisk together the wet ingredients, ensuring they’re well blended. Combine both mixtures, pour into your baking dish, and let the oven work its magic! In under an hour, you’ll have a delightful dish ready to serve.
Gather These Items
To make this delicious pumpkin baked oatmeal, you’ll need the following 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
You can substitute coconut oil for butter for a dairy-free version, or use almond milk instead of regular milk for a nut-friendly option.
Step-by-Step Instructions
- Preheat your oven to 375℉ and generously grease a 9×9-inch baking dish with butter or cooking spray.
- In a large bowl, combine the old-fashioned rolled oats, pumpkin pie spice, baking powder, and fine salt.
- In another bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, melted butter (or coconut oil), and vanilla extract until fully blended.
- Gently pour the wet mixture into the dry ingredients, stirring until just combined.
- Transfer the oatmeal batter into your prepared baking dish. For an extra crunch, consider sprinkling some additional toasted pecans on top.
- Bake for 30-34 minutes, until the center is set and a toothpick inserted comes out clean.
- Allow it to cool for about 5 minutes before cutting into squares. Serve warm with a dollop of yogurt or whipped topping, a drizzle of maple syrup, and a sprinkle of pumpkin pie spice for an inviting touch.
Best Ways to Enjoy It
There’s no wrong way to enjoy Pumpkin Baked Oatmeal! Serve it straight out of the oven for a warm breakfast, or pack it as a healthy snack. Pair it with a side of fresh fruit, warm chai tea, or even a scoop of ice cream for dessert! You could also try adding a dollop of Greek yogurt on top for added creaminess.
Storage and Reheating Tips
To keep your leftover Pumpkin Baked Oatmeal fresh, store it in an airtight container in the refrigerator. It will stay good for about 4-5 days. For a quick breakfast or snack, simply reheat in the microwave for 30 seconds to 1 minute. If you prefer it warm from the oven, you can slice a piece and bake it at 350℉ for about 10 minutes.
Helpful Cooking Tips
- Make sure to toast the pecans for deeper flavor. Simply sauté them in a dry pan over medium heat for a few minutes until fragrant.
- Don’t overmix the batter; it’s okay if it looks slightly lumpy.
- Feel free to add in extras like dried cranberries or chocolate chips for additional flavor and fun.
Recipe Variations
There are infinite ways to tweak this recipe to suit your taste! Consider these variations:
- Swap pumpkin puree with applesauce for a fruity twist.
- Add unsweetened cocoa powder for a chocolatey version.
- Experiment with different nuts or seeds on top, like walnuts or sunflower seeds.
- For a major flavor boost, try adding a layer of caramelized bananas.
Your Questions Answered
How long does it take to prepare this recipe?
Preparation time typically takes about 15-20 minutes, with an additional 30-34 minutes for baking.
Is there a way to make it vegan?
Absolutely! Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) in place of eggs and choose a plant-based milk alternative.
Can I double the recipe?
Yes! Simply use a larger baking dish and adjust baking time as needed. Just make sure to check for doneness occasionally.
With these tips, variations, and ideas, you’re all set to make a delicious Pumpkin Baked Oatmeal that your family will love. Enjoy this wholesome dish and happy cooking!
Pumpkin Baked Oatmeal
Cozy Pumpkin Baked Oatmeal blends comforting flavors of pumpkin and spices into a nutritious breakfast option, perfect for fall.
- Prep Time: 20 minutes
- Cook Time: 34 minutes
- Total Time: 54 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Instructions
- Preheat your oven to 375℉ and generously grease a 9×9-inch baking dish with butter or cooking spray.
- In a large bowl, combine the old-fashioned rolled oats, pumpkin pie spice, baking powder, and fine salt.
- In another bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, melted butter (or coconut oil), and vanilla extract until fully blended.
- Gently pour the wet mixture into the dry ingredients, stirring until just combined.
- Transfer the oatmeal batter into your prepared baking dish. For an extra crunch, consider sprinkling some additional toasted pecans on top.
- Bake for 30-34 minutes, until the center is set and a toothpick inserted comes out clean.
- Allow it to cool for about 5 minutes before cutting into squares. Serve warm with a dollop of yogurt or whipped topping, a drizzle of maple syrup, and a sprinkle of pumpkin pie spice.
Notes
Make sure to toast the pecans for deeper flavor. Don’t overmix the batter; it’s okay if it looks slightly lumpy. Feel free to add extras like dried cranberries or chocolate chips.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 60mg