Why Make This Recipe
Pumpkin Baked Oatmeal is a cozy and delicious way to start your day. It combines the heartiness of oats with the sweet, warm flavors of pumpkin and spices. Perfect for fall or anytime you want a comforting breakfast, this dish is not only tasty but also healthy. It’s a great way to use canned pumpkin, and you can customize it with your favorite toppings. Plus, it’s easy to make and keeps well, making it a smart choice for meal prep!
How to Make Pumpkin Baked Oatmeal
Ingredients:
- Avocado oil or neutral oil (for greasing)
- 2 cups rolled oats (use certified gluten-free if needed)
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup milk of choice (almond milk works great if dairy-free)
- 2 large eggs (can sub flax eggs to make egg-free)
- 2 teaspoons vanilla
- ⅓ cup maple syrup or honey
- Chocolate chips, nuts, raisins, or toppings of your choice (optional)
Directions:
- Preheat your oven to 375℉ (190℃). Grease an 8×8 baking dish with oil.
- In a medium bowl, mix the oats, pumpkin pie spice, baking powder, and salt together.
- Add the pumpkin puree, milk, eggs, vanilla, and maple syrup or honey to the bowl. Stir well to combine everything.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 30-35 minutes. The oatmeal is done when it is puffed up on the edges, set in the middle, and the top is golden.
- Let it cool for 10 minutes before slicing. It may be soft at first, but it will firm up as it cools. Enjoy it warm with yogurt, a splash of milk, maple syrup, fruits, whipped cream, or on its own!
- If you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to 4 days.
How to Serve Pumpkin Baked Oatmeal
You can serve Pumpkin Baked Oatmeal warm or cold. Top it with yogurt, a drizzle of honey or maple syrup, fruits like bananas or apples, or even whipped cream for a special touch. Feel free to add chocolate chips, nuts, or raisins on top for extra flavor and texture.
How to Store Pumpkin Baked Oatmeal
To store your leftovers, let the baked oatmeal cool completely. Place it in an airtight container and store it in the refrigerator. It will last for up to 4 days. You can reheat individual slices in the microwave for a quick breakfast or snack!
Tips to Make Pumpkin Baked Oatmeal
- For a vegan option, use flax eggs instead of regular eggs.
- Make sure to use certified gluten-free oats if you follow a gluten-free diet.
- Add your favorite toppings such as nuts, fruits, or chocolate chips to make it even more delicious.
Variation
You can customize Pumpkin Baked Oatmeal by adding different spices like cinnamon or nutmeg. You can also mix in apples, cranberries, or even shredded coconut for a unique twist!
FAQs
Can I freeze Pumpkin Baked Oatmeal?
Yes! You can freeze slices of the baked oatmeal. Just wrap them well in plastic wrap or foil, and store them in an airtight container. They can last in the freezer for up to three months.
Can I use fresh pumpkin instead of canned?
Absolutely! You can cook and puree fresh pumpkin to use in this recipe. Just make sure it is well-pureed before you add it.
How can I make this recipe healthier?
You can cut down on the sweetener or use a sugar substitute. Adding seeds or nuts will also boost the nutritional value.
Pumpkin Baked Oatmeal
Ingredients
Method
- Preheat your oven to 375℉ (190℃). Grease an 8×8 baking dish with oil.
- In a medium bowl, mix the oats, pumpkin pie spice, baking powder, and salt together.
- Add the pumpkin puree, milk, eggs, vanilla, and maple syrup or honey to the bowl. Stir well to combine everything.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 30-35 minutes. The oatmeal is done when it is puffed up on the edges, set in the middle, and the top is golden.
- Let it cool for 10 minutes before slicing. It may be soft at first, but it will firm up as it cools.
- Enjoy it warm with yogurt, a splash of milk, maple syrup, fruits, or on its own!