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!
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.