Pumpkin Baked Oatmeal

When the leaves start turning and the air gets a crisp bite, I can’t help but crave the warmth and comfort of Pumpkin Baked Oatmeal. It’s become a cherished tradition in my home, especially during the fall. I remember the first time I made it: the smell of the pumpkin, cinnamon, and maple syrup wafting through the kitchen felt like a warm hug on a chilly day. It’s not just a breakfast option; it’s an experience that brings everyone together. Family members gather around the table, bowls steaming as we chat about our plans for the day, savoring every bite. The best part? It’s so easy to make, and I often prepare it ahead of time, letting the flavors meld beautifully. On weekends, it’s a delightful reason to linger a little longer over breakfast.

Pumpkin Baked Oatmeal Ingredients

When it comes to the ingredients for Pumpkin Baked Oatmeal, each one plays a critical role in creating that rich flavor and satisfying texture. The blend of spices, the sweetness from the maple syrup, and the creaminess of the milk all come together beautifully. The star of the show, of course, is the pumpkin puree which brings the dish to life and makes it a true autumn delight.

• 1½ cups milk, any variety – Choose your favorite type of milk, whether it’s whole, almond, or oat, to create a creamy base for the oatmeal.
• ⅓ cup maple syrup, plus more for serving – This natural sweetener enhances the flavor of the dish and pairs perfectly with the pumpkin.
• 1 large egg – Helps bind the ingredients together, giving a satisfying texture to the oatmeal.
• 1 teaspoon vanilla extract – Adds warmth and depth of flavor to the dish.
• 1 teaspoon pumpkin pie spice – A fragrant blend of spices that brings the essence of fall into every bite.
• 1 teaspoon ground cinnamon – A classic spice that enhances the warmth of the oatmeal.
• ¼ teaspoon kosher salt – A pinch of salt helps balance the sweetness.
• 1 cup 100% pumpkin puree – The main ingredient that provides flavor and nutrition, making it the star of the dish.
• 1 teaspoon baking powder – Ensures the oatmeal rises slightly, creating a fluffy texture.
• 2 tablespoons melted coconut oil or unsalted butter, plus more for greasing baking dish – Adds richness and a hint of flavor.
• 2 cups uncooked rolled oats – The hearty base that makes this dish filling and satisfying.
• ½ cup chopped walnuts or pecans, optional – Add for extra crunch and flavor if desired.

Step by Step Guide for Pumpkin Baked Oatmeal

Making Pumpkin Baked Oatmeal is simple and rewarding. You’ll love how easy it is to create this comforting dish. Let’s dive into the steps, ensuring you know just what to look for at each stage.

1. Start by preheating your oven to 350℉ (175℃). While it heats, grab a 2-quart or 8-inch square baking dish and grease it with a little melted coconut oil or unsalted butter. This step is crucial as it prevents the oatmeal from sticking.
2. In a large mixing bowl, combine 1½ cups milk, ⅓ cup maple syrup, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, 1 cup 100% pumpkin puree, and 1 teaspoon baking powder. Whisk these ingredients together until they’re smooth and well combined, creating a lovely mixture that smells divine.
3. Next, stir in 2 tablespoons melted coconut oil or butter. This addition gives richness and enhances the overall flavor, so don’t skip it. Then fold in 2 cups uncooked rolled oats, mixing gently until everything is just combined. If you’d like to, add in any optional ingredients like chopped nuts or chocolate chips at this stage.
4. Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly with a spatula. At this point, if you want to prepare ahead, you can cover the dish with plastic wrap and refrigerate it for up to 24 hours. Otherwise, let it sit at room temperature while your oven finishes preheating.
5. Once your oven is ready, remove the baking dish from the refrigerator if you’ve prepped ahead and allow it to come to room temperature. This helps ensure even baking. Bake uncovered for 25 to 32 minutes, until the oats are set and the top is lightly golden. You’ll know it’s done when the edges pull slightly away from the sides of the pan.
6. When your Pumpkin Baked Oatmeal is out of the oven, let it cool for a few minutes before slicing. Serve warm, drizzled with additional maple syrup and garnished with a sprinkle of nuts if desired. I love enjoying it with a hot cup of coffee or tea!

Customization Ideas

Every kitchen has its unique flavor, and the same goes for Pumpkin Baked Oatmeal. Whether you want to enhance its taste or adjust it to suit your dietary needs, there are countless ways to customize this recipe. Here are some ideas to inspire you:

• Add Extra Nutrients: Want to boost the health factor? You can stir in a tablespoon of protein powder, chia seeds, or ground flaxseed for an extra nutrient punch.
• Double the Recipe: If you’re hosting friends or family, simply double the ingredients and use a larger baking dish, adjusting the baking time slightly.
• Explore Flavor Variants: Try replacing the pumpkin pie spice with a mix of ground cinnamon, nutmeg, and ginger for a different flavor profile.
• Oil/Butter-Free Option: You can omit the oil or butter altogether if preferred. The oatmeal will still be delicious, and you won’t sacrifice too much texture.
• Try Different Sweeteners: Instead of maple syrup, you could experiment with honey, agave, or even mashed bananas for natural sweetness.
• Serving Suggestions: Serve the oatmeal with a dollop of yogurt or a sprinkle of granola for added texture and flavor.

Serving This Pumpkin Baked Oatmeal

When it comes to serving Pumpkin Baked Oatmeal, the options are as delightful as the dish itself. Here are some ideas to make your mealtime special:

• Ideal for Breakfast: Start your day right with a warm slice right out of the oven, served with a drizzle of maple syrup.
• Perfect for Brunch: This dish makes an excellent centerpiece for a fall brunch gathering. Pair it with fresh fruit and coffee for a satisfying spread.
• Cozy Dessert: Believe it or not, this oatmeal can double as a comforting dessert. Serve it warm with a scoop of vanilla ice cream for a sweet finish.
• Seasonal Gathering: Whether for Thanksgiving or a cozy family dinner, Pumpkin Baked Oatmeal is sure to impress your guests and add a festive touch to your table.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to five days. It reheats beautifully in the microwave, making it a quick breakfast option.
• Pairing with Drinks: Serve it with warm apple cider or a spiced chai latte for a truly autumnal experience.

FAQ

Conclusion

In conclusion, Pumpkin Baked Oatmeal is a delightful way to celebrate the flavors of fall. Its warm and comforting nature makes it perfect for sharing with family and friends. I encourage you to give this recipe a try; it’s simple, satisfying, and sure to become a beloved dish in your home!

Pumpkin Baked Oatmeal

Craving something warm and comforting? The ultimate Pumpkin Baked Oatmeal is here to satisfy your taste buds! With its delightful blend of spices and creamy texture, this dish is perfect for breakfast or as a cozy dessert. Make it tonight and enjoy the flavors of fall!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 8 servings

Calories 210 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Frying Pan
• Oven

Ingredients

  

• 1½ cups cups Milk Any variety.
• ⅓ cup cups Maple syrup Plus more for serving.
• 1 large Egg
• 1 teaspoon teaspoons Vanilla extract
• 1 teaspoon teaspoons Pumpkin pie spice
• 1 teaspoon teaspoons Ground cinnamon
• ¼ teaspoon teaspoons Kosher salt
• 1 cup cups 100% pumpkin puree
• 1 teaspoon teaspoons Baking powder
• 2 tablespoons tablespoons Melted coconut oil or unsalted butter Plus more for greasing the baking dish.
• 2 cups cups Uncooked rolled oats
• ½ cup cups Chopped walnuts or Pecans Optional.

Instructions

 

• Start by preheating your oven to 350℉ (175℃). While it heats, grab a 2-quart or 8-inch square baking dish and grease it with a little melted coconut oil or unsalted butter. This step is crucial as it prevents the oatmeal from sticking.
• In a large mixing bowl, combine 1½ cups milk, ⅓ cup maple syrup, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, 1 cup 100% pumpkin puree, and 1 teaspoon baking powder. Whisk these ingredients together until they’re smooth and well combined, creating a lovely mixture that smells divine.
• Next, stir in 2 tablespoons melted coconut oil or butter. This addition gives richness and enhances the overall flavor, so don’t skip it. Then fold in 2 cups uncooked rolled oats, mixing gently until everything is just combined. If you'd like to, add in any optional ingredients like chopped nuts or chocolate chips at this stage.
• Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly with a spatula. At this point, if you want to prepare ahead, you can cover the dish with plastic wrap and refrigerate it for up to 24 hours. Otherwise, let it sit at room temperature while your oven finishes preheating.
• Once your oven is ready, remove the baking dish from the refrigerator if you’ve prepped ahead and allow it to come to room temperature. This helps ensure even baking. Bake uncovered for 25 to 32 minutes, until the oats are set and the top is lightly golden. You'll know it’s done when the edges pull slightly away from the sides of the pan.
• When your Pumpkin Baked Oatmeal is out of the oven, let it cool for a few minutes before slicing. Serve warm, drizzled with additional maple syrup and garnished with a sprinkle of nuts if desired. I love enjoying it with a hot cup of coffee or tea!

Notes

Egg-Free: Simply omit the egg. The oatmeal won't be as cake-like, but still delicious.

Bump Up the Nutrients: Add up to 1 tablespoon each of protein powder, chia seeds, and/or ground flax if desired.

Double the Recipe: Simply double the ingredients and bake the oatmeal in a 9x13 pan, adding 5 additional minutes to the bake time.

Pumpkin Pie Spice: Replace with ½ teaspoon ground cinnamon and ¼ teaspoon each of ground nutmeg and ground ginger.

Oil/Butter-Free: Adding a bit of coconut oil, butter, or non-dairy butter adds flavor and keeps the texture of the baked oatmeal from becoming overly dense. That said, I have omitted it many times and still enjoy the oatmeal.

Storage Instructions: Store in an airtight container for up to 5 days in the refrigerator.  Alternatively, slice into individual servings, wrap in parchment paper or plastic wrap, and place in a freezer-safe storage bag or container and freeze for up to 3 months. Regardless if frozen or thawed, place one serving of baked oatmeal in a heat-safe bowl and microwave in 30-second intervals until warmed through.

Keyword fall breakfast ideas, Healthy Oatmeal, Oatmeal Recipes, Pumpkin Baked Oatmeal

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.