This Easy Pumpkin Baked Oatmeal is warm and cozy, perfect for breakfast or a snack! With pumpkin puree, oats, and spices, it has a lovely fall flavor that makes you smile.
It’s super simple to whip up—just mix everything and bake! I love having leftovers for a quick breakfast; just warm it up, and you’re ready to go. 🍂
Key Ingredients & Substitutions
Old-fashioned Rolled Oats: Rolled oats are perfect for this recipe as they hold their shape while baking. You can also use quick oats, but the texture will be softer. Avoid steel-cut oats, as they require longer cooking time.
Pumpkin Puree: Canned pumpkin puree adds great flavor and is convenient. If you have fresh pumpkin, roast and puree it for a homemade touch. Just make sure it’s not pumpkin pie filling, as that contains added sugars and spices.
Milk: For a dairy-free option, almond, oat, or soy milk work wonderfully. I personally prefer almond milk for its nutty flavor, but any milk you have on hand will do.
Sweetener: Maple syrup gives a lovely depth of flavor, but honey, agave, or brown sugar can be used instead. Adjust to your taste—try starting with less and add more if needed.
Mix-ins: Walnuts or pecans add nice crunch. If you’re nut-free, leave them out or replace with seeds like sunflower or pumpkin seeds. Chocolate chips can be used for a treat!
How Do I Get the Perfect Texture for My Baked Oatmeal?
To achieve that perfect baked oatmeal texture, ensure proper mixing of the ingredients. Here’s how:
- Combine dry and wet ingredients in separate bowls and mix them thoroughly before combining. This means your leavening agent (baking powder) will work well.
- Don’t overmix once the wet and dry ingredients are combined—just mix until there are no dry spots.
- Let it cool for a few minutes after baking. It will firm up a bit more as it sits!
Remember, your baked oatmeal can also be customized with spices or other mix-ins to fit your taste. Have fun with it!
Easy Pumpkin Baked Oatmeal
Ingredients You’ll Need:
For the Baked Oatmeal:
- 2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 (15 oz) can pumpkin puree (or about 1 ¾ cup homemade pumpkin puree)
- 2 large eggs
- 1 ¼ cups milk (dairy or plant-based)
- ⅓ cup maple syrup or honey
- 2 tsp vanilla extract
Optional Mix-ins:
- ½ cup chopped walnuts or pecans
- ½ cup raisins or chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 35-40 minutes to bake, giving you a total of about 55-60 minutes. Plus, it keeps well in the fridge for about 5 days, making it great for meal prep!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, lightly grease a 9×9-inch baking dish or a similar size casserole dish to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, ginger, nutmeg, and salt. Stir them together until well mixed.
3. Prepare the Wet Mixture:
In another bowl, whisk together the pumpkin puree, eggs, milk, maple syrup (or honey), and vanilla extract until the mixture is smooth and well combined.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients, and gently stir until everything is combined. If you’re adding nuts, raisins, or chocolate chips, fold them in now for extra texture and flavor!
5. Assemble and Bake:
Pour the oatmeal mixture into your prepared baking dish and spread it out evenly. Now it’s time to bake! Place it in the oven and bake for 35-40 minutes, or until the top is set and a toothpick inserted into the center comes out mostly clean.
6. Cool and Serve:
Once baked, remove it from the oven and let it cool for a few minutes. Serve it warm, and if you like, top it with extra milk, a dollop of yogurt, or a drizzle of maple syrup for added yumminess!
This delicious baked oatmeal makes for a perfect breakfast option that is nutritious and satisfying. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Steel-Cut Oats Instead of Rolled Oats?
Unfortunately, steel-cut oats won’t work well in this recipe as they require longer cooking times. If you prefer a similar texture, stick with old-fashioned rolled oats for the best results.
Can I Make This Recipe Vegan?
Absolutely! To make this pumpkin baked oatmeal vegan, substitute the eggs with 1/2 cup of applesauce or 1/4 cup of flaxseed meal mixed with 1/2 cup of water. Use plant-based milk, and your baked oatmeal will be fully vegan!
Can I Freeze Leftovers?
Yes, you can freeze leftovers! Allow the baked oatmeal to cool completely, then cut it into portions and wrap them tightly in plastic wrap or store them in airtight containers. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
How Do I Reheat Leftover Baked Oatmeal?
To reheat, simply place a portion in the microwave for about 30-45 seconds or until warmed through. You can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes, adding a splash of milk if it seems dry.