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Pumpkin Baked Oatmeal Recipe

Pumpkin Baked Oatmeal Recipe
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★★★★★

5.2 from 15 reviews

This Pumpkin Baked Oatmeal is a warm, comforting breakfast perfect for fall. Made with wholesome rolled oats, pumpkin puree, and cozy pumpkin spice, it’s naturally sweetened with maple syrup or honey and baked to a golden perfection. Easy to customize with your favorite toppings like chocolate chips, nuts, or raisins, it’s a nutritious and delicious way to start your day or enjoy as a snack.

Ingredients

Scale

Dry Ingredients

  • 2 cups rolled oats (use certified gluten free if needed)
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 ¼ cup milk of choice (works great with almond milk for dairy-free)
  • 2 large eggs (or flax eggs for egg-free option)
  • 2 teaspoons vanilla extract
  • ⅓ cup maple syrup or honey

Additional

  • Olive oil or avocado oil (for greasing)
  • Chocolate chips, nuts, raisins, or toppings of choice (optional)

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 375℉ (190℃). Grease an 8×8 inch baking dish thoroughly with olive oil or avocado oil to prevent sticking.
  2. Mix dry ingredients: In a medium mixing bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir well to evenly distribute all the dry ingredients.
  3. Add wet ingredients: Add the pumpkin puree, milk, eggs, vanilla extract, and maple syrup (or honey) into the bowl with the dry ingredients. Stir gently until everything is fully combined into a thick batter.
  4. Pour and bake: Spread the mixture evenly into the prepared baking dish. If desired, sprinkle chocolate chips, nuts, or raisins on top before baking. Place the dish in the oven and bake for 30 to 35 minutes until the edges are puffed and golden, the middle is set, and the top has a light golden color.
  5. Cool and serve: Remove the baked oatmeal from the oven and let it cool for 5 minutes before slicing. It will be soft initially but will firm up as it cools. Serve warm topped with yogurt, extra milk, a drizzle of honey or maple syrup, fresh fruit, whipped cream, or enjoy it on its own. Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

  • You can substitute flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to make this recipe egg-free.
  • For a dairy-free version, use almond milk or any other plant-based milk.
  • Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
  • Toppings such as chocolate chips, nuts, or dried fruits are optional but add texture and extra flavor.
  • Baked oatmeal can be reheated in the microwave or eaten cold, making it a great make-ahead breakfast.
  • Use certified gluten-free oats if you need this recipe to be gluten-free.

Nutrition

Keywords: pumpkin baked oatmeal, baked oatmeal recipe, pumpkin spice breakfast, healthy baked oatmeal, fall breakfast, gluten free oatmeal

Find it online: https://todayquickmeals.com/pumpkin-baked-oatmeal-recipe/