Description
This comforting Pumpkin Baked Oatmeal is a wholesome and delicious breakfast option perfect for fall or any time you crave the warm flavors of pumpkin and spice. With oats, pumpkin puree, and cozy spices baked to golden perfection, it’s nutritious, easy to prepare, and customizable with your favorite toppings such as nuts, chocolate chips, or raisins. It’s ideal for meal prep and can be enjoyed warm or chilled.
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 cups milk of choice (almond milk works well for dairy-free)
- 2 large eggs (can substitute flax eggs to make egg-free)
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup or honey
Other
- Olive oil or avocado oil, for greasing the baking dish
- Optional toppings: chocolate chips, nuts, raisins, or toppings of choice
Instructions
- Preheat and Prepare: Preheat the oven to 375℉ (190℃). Grease an 8×8 inch baking dish with olive oil or avocado oil to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir well to evenly distribute the spices and leavening agent.
- Add Wet Ingredients: Add pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey to the dry mixture. Stir thoroughly until all ingredients are well incorporated into a cohesive batter.
- Bake: Spread the oatmeal mixture evenly into the prepared baking dish. Place in the oven and bake for 30 to 35 minutes, or until the edges are puffed up, the center is set, and the top turns golden brown.
- Cool and Serve: Remove from the oven and let the baked oatmeal cool for about 5 minutes. It will be soft when hot but will firm up as it cools. Slice into 9 servings and enjoy warm with your choice of yogurt, a splash of milk, honey, maple syrup, fruit, or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- You can make this recipe vegan by substituting eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and using a plant-based milk.
- Use certified gluten-free oats if you have gluten sensitivities.
- Add mix-ins like chocolate chips, nuts, or raisins before baking for extra texture and flavor.
- Store baked oatmeal tightly covered in the fridge for up to 4 days or freeze portions for longer storage.
- Reheat servings in the microwave or oven for a warm breakfast.
Nutrition
- Serving Size: 1/9 of recipe (approx. 1 cup)
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 170 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 40 mg
