Pumpkin Baked Oatmeal is a comforting and wholesome breakfast casserole that’s incredibly easy to prepare, making it a go-to for busy mornings or leisurely weekend brunches. This delicious recipe transforms simple pantry staples into a warm, flavorful delight perfect for any pumpkin spice lover.
Key Ingredients for Pumpkin Baked Oatmeal:
- Rolled Oats: 2 cups (not instant oats, as they can become mushy)
- Pumpkin Puree: 1 (15-ounce) can (ensure it’s pure pumpkin, not pumpkin pie filling)
- Milk: 2 cups (dairy or non-dairy like almond, soy, or oat milk)
- Eggs: 2 large, lightly beaten
- Maple Syrup or Brown Sugar: 1/3 cup (adjust to your sweetness preference)
- Melted Butter or Coconut Oil: 1/4 cup
- Vanilla Extract: 1 teaspoon
- Baking Powder: 1 teaspoon
- Cinnamon: 1 teaspoon
- Nutmeg: 1/2 teaspoon
- Allspice: 1/4 teaspoon (optional, for extra warmth)
- Salt: 1/4 teaspoon
- Optional Add-ins: 1/2 cup chopped pecans or walnuts, 1/2 cup chocolate chips
How to Make Pumpkin Baked Oatmeal:
This Pumpkin Baked Oatmeal is a dream for busy mornings, offering a satisfying, warm start without the fuss. Its creamy texture and rich, spiced flavor profile are incredibly comforting, and the best part? It bakes up beautifully in under an hour, making it perfect for a quick and delicious breakfast or an easy make-ahead meal. Preparation time is approximately 15 minutes prep and 30-35 minutes baking.
Step-by-Step Instructions:
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish with butter, cooking spray, or a touch of coconut oil. This step is crucial to prevent sticking and ensure your Pumpkin Baked Oatmeal slides out effortlessly.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, milk, lightly beaten eggs, maple syrup (or brown sugar), melted butter (or coconut oil), and vanilla extract until thoroughly combined and smooth. Ensure there are no streaks of egg or pumpkin left.
- Add Dry Ingredients: To the wet ingredients, add the rolled oats, baking powder, cinnamon, nutmeg, allspice (if using), and salt. Stir gently until just combined. Be careful not to overmix, as this can develop the gluten in the oats too much, potentially leading to a tougher texture.
- Stir in Add-ins (Optional): If you’re using chopped nuts or chocolate chips, gently fold them into the oatmeal mixture now. Distribute them evenly throughout the batter for pockets of flavor and texture in every bite of your Pumpkin Baked Oatmeal.
- Pour into Baking Dish: Pour the oatmeal mixture evenly into the prepared baking dish. Smooth the top with the back of a spoon or a spatula to ensure consistent baking.
- Bake: Place the baking dish in the preheated oven. Bake for 30 to 35 minutes, or until the Pumpkin Baked Oatmeal is set around the edges and slightly firm in the center. A knife inserted near the center should come out relatively clean. You’ll notice a beautiful golden-brown hue.
- Rest and Serve: Let the Pumpkin Baked Oatmeal cool for about 5-10 minutes before serving. This allows it to set up further and makes it easier to portion. Serve warm, topped with your favorite breakfast accompaniments.
Why You’ll Love This Pumpkin Baked Oatmeal:
You’ll adore this Pumpkin Baked Oatmeal for its incredibly comforting texture and the delightful burst of autumnal flavor it brings to your breakfast table. Unlike a quick bowl of stovetop oats, this baked version offers a tender, almost cake-like consistency that feels wonderfully indulgent. It’s also a fantastic cost-saving option, transforming common pantry staples like oats and canned pumpkin into a gourmet breakfast without the restaurant price tag.
The warmth of the cinnamon and nutmeg, combined with the subtle sweetness of pumpkin, creates a truly magical eating experience, especially when paired with a drizzle of maple syrup or a dollop of yogurt. If you’re dreaming of cozy mornings, this Pumpkin Baked Oatmeal is a must-try that far surpasses a simple fruit smoothie. Give it a go this weekend and let the comforting aromas fill your kitchen!
Storing and Reheating Tips:
This Pumpkin Baked Oatmeal is fantastic for meal prep, making mornings a breeze throughout the week.
- Storing Leftovers: Once the baked oatmeal has cooled completely, cover the baking dish tightly with plastic wrap or transfer individual portions into airtight containers. Store in the refrigerator for up to 4-5 days.
- Reheating: To reheat, you can either:
- Microwave: Place a serving in a microwave-safe dish and heat for 30-60 seconds, or until warmed through. You might want to add a splash of milk to rehydrate it slightly.
- Oven: Reheat individual portions or a larger slice directly in the oven at 350°F (175°C) for about 10-15 minutes, until heated through. This method helps maintain its slightly firmer texture.
- Freezing for Future Meals: For longer storage, let the Pumpkin Baked Oatmeal cool completely. Cut into individual portions and wrap each serving tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 2 months. To reheat from frozen, you can microwave it directly (it will take longer, about 1-2 minutes) or let it thaw overnight in the refrigerator and then reheat as above.
Final Thoughts:
This Pumpkin Baked Oatmeal is the epitome of a warm, comforting, and incredibly easy breakfast. Give it a try to start your day with a delicious and wholesome meal that’s sure to become a favorite.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Pumpkin Baked Oatmeal
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish with butter, cooking spray, or a touch of coconut oil. This step is crucial to prevent sticking and ensure your Pumpkin Baked Oatmeal slides out effortlessly.
- In a large mixing bowl, whisk together the pumpkin puree, milk, lightly beaten eggs, maple syrup (or brown sugar), melted butter (or coconut oil), and vanilla extract until thoroughly combined and smooth. Ensure there are no streaks of egg or pumpkin left.1 15-ounce can Pumpkin Puree, 2 cups Milk, 2 large Eggs, 1/3 cup Maple Syrup or Brown Sugar, 1/4 cup Melted Butter or Coconut Oil, 1 teaspoon Vanilla Extract
- To the wet ingredients, add the rolled oats, baking powder, cinnamon, nutmeg, allspice (if using), and salt. Stir gently until just combined. Be careful not to overmix, as this can develop the gluten in the oats too much, potentially leading to a tougher texture.Rolled Oats, 1 teaspoon Baking Powder, 1 teaspoon Cinnamon, 1/2 teaspoon Nutmeg, 1/4 teaspoon Allspice, 1/4 teaspoon Salt
- If you’re using chopped nuts or chocolate chips, gently fold them into the oatmeal mixture now. Distribute them evenly throughout the batter for pockets of flavor and texture in every bite of your Pumpkin Baked Oatmeal.1/2 cup chopped pecans or walnuts, 1/2 cup chocolate chips
- Pour the oatmeal mixture evenly into the prepared baking dish. Smooth the top with the back of a spoon or a spatula to ensure consistent baking.
- Place the baking dish in the preheated oven. Bake for 30 to 35 minutes, or until the Pumpkin Baked Oatmeal is set around the edges and slightly firm in the center. A knife inserted near the center should come out relatively clean. You’ll notice a beautiful golden-brown hue.
- Let the Pumpkin Baked Oatmeal cool for about 5-10 minutes before serving. This allows it to set up further and makes it easier to portion. Serve warm, topped with your favorite breakfast accompaniments.