Looking for a warm and comforting breakfast that packs a delicious punch? Pumpkin Baked Oatmeal is the perfect solution! This wholesome dish combines rolled oats with pumpkin puree and cozy spices, creating a tasty and satisfying meal to kickstart your day. Not only is it nutritious, but it’s also easy to prepare and can be enjoyed by the whole family. Get ready to enjoy a delightful dish that fills your home with the wonderful aroma of fall.
Why You’ll Love This Recipe
- Quick & Easy: Simple steps make preparation a breeze.
- Nutritious: Packed with fiber and vitamins from oats and pumpkin.
- Perfect for Fall: The flavors of pumpkin and spice bring comfort.
- Make Ahead: Prepares well for busy mornings or meal prep.
- Customizable: Add your favorite toppings for a personal touch.
What sets this recipe apart is its unique blend of flavors, creating a warm and fulfilling dish that feels like a hug in a bowl. Plus, it combines the goodness of oats with the rich taste of pumpkin, making it a standout from other oatmeal recipes.
Ingredients Needed
- For Greasing:
- Avocado oil or neutral oil (for greasing)
- For the Base:
- 2 cups rolled oats (ensure they’re certified gluten-free if necessary)
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup milk of choice (Almond milk is great for a dairy-free option)
- 2 large eggs (substitute with flax eggs for an egg-free version)
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup or honey
- Optional Toppings:
- Chocolate chips, nuts, raisins, or other favorites
How to Make Pumpkin Baked Oatmeal
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This allows it to reach the right temperature while you prepare the ingredients.
- Prepare the Dish: Grease an 8×8 baking dish with your chosen oil to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine rolled oats, pumpkin spice, baking powder, and salt. Stir well to evenly mix the ingredients.
- Add Wet Ingredients: Into the same bowl, add the pumpkin puree, milk, eggs, vanilla, and maple syrup or honey. Stir these together until fully combined.
- Combine: Spread this mixture into the prepared baking dish, ensuring it’s evenly distributed.
- Bake: Place in the oven and bake for 30-35 minutes. You’ll know it’s done when the edges are puffed, the center is set, and the top has a golden color.
- Cool and Serve: Allow the oatmeal to cool for about 10 minutes before slicing. It will be soft initially but will firm up as it cools. Enjoy it warm, topped with yogurt, a drizzle of honey or maple syrup, fresh fruit, or even whipped cream.
- Storage: If you have leftovers, let them cool completely and store in an airtight container in the fridge for up to 4 days.
Serving and Storage Tips
For a delightful presentation, serve Pumpkin Baked Oatmeal in individual bowls topped with your favorite additions like nuts or fresh fruit. To maintain the quality, refrigerate any leftovers in an airtight container. Reheat individual portions in the microwave, adding a splash of milk to bring back the creaminess.
Helpful Notes
- Make It Sweeter: Add extra maple syrup or honey if you prefer a sweeter oatmeal.
- Nutty Crunch: Toss in some chopped nuts for added texture.
- Keep It Fresh: Try using different milk alternatives based on your dietary preferences.
Conclusion
Pumpkin Baked Oatmeal is an awesome recipe that brings warmth and nutrition to your mornings. It’s easy to make and can be customized to suit your taste, making it a perfect addition to anyone’s recipe collection. If you try it, please leave a comment and a star rating. We’d love to hear your personal variations or any tweaks you made. Share this delightful recipe on social media and spread the love for cozy breakfasts!
Frequently Asked Questions
Can I use almond milk instead of regular milk?
Absolutely! Almond milk works great in this recipe and provides a delicious dairy-free alternative.
How can I make this gluten-free?
Just use certified gluten-free rolled oats, and you’re all set for a gluten-free breakfast!
How do I store leftovers?
Let the oatmeal cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat individual portions as needed.
Can I make this dish vegan?
Yes! Substitute the eggs with flax eggs, and opt for maple syrup instead of honey to keep it fully vegan.
What variations can I try?
Feel free to add different spices, like cinnamon or nutmeg, or mix in your favorite dried fruits or nuts for a personalized twist!
Print
Pumpkin Baked Oatmeal
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and comforting breakfast made with rolled oats and pumpkin puree, perfect for busy mornings or meal prep.
Ingredients
- Avocado oil or neutral oil (for greasing)
- 2 cups rolled oats
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup milk of choice
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup or honey
- Optional toppings: Chocolate chips, nuts, raisins, or others
Instructions
- Preheat your oven to 375°F (190°C).
- Grease an 8×8 baking dish with your chosen oil.
- In a medium bowl, combine rolled oats, pumpkin spice, baking powder, and salt. Stir well.
- Add pumpkin puree, milk, eggs, vanilla, and maple syrup or honey. Mix until combined.
- Spread the mixture into the prepared baking dish evenly.
- Bake for 30-35 minutes until edges are puffed and top is golden.
- Allow to cool for 10 minutes before slicing and serving warm.
Notes
Add extra maple syrup for sweetness or nuts for crunch. Use different milk alternatives based on dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 70mg