Pumpkin Baked Oatmeal Recipe
Introduction
Jump into fall with this Pumpkin Baked Oatmeal. Warm spices and simple ingredients create a cozy breakfast that’s perfect for crisp mornings. This easy, one-bowl dish bakes in about 30 minutes and stores well for the week ahead.
Ingredients
- Avocado oil or neutral oil, for greasing
- 2 cups rolled oats (use certified gluten free if needed)
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling; thicker brands like Libby’s work best)
- 1 cup milk of choice (almond milk works great for dairy-free)
- 2 large eggs (can substitute flax eggs to make egg-free)
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup or honey
- Optional toppings: chocolate chips, nuts, raisins, or fruit
Instructions
- Step 1: Preheat the oven to 375℉ (190℃). Grease an 8×8-inch baking dish with oil.
- Step 2: In a medium bowl, combine the oats, pumpkin spice, baking powder, and salt. Stir to mix well.
- Step 3: Add the pumpkin puree, milk, eggs, vanilla, and maple syrup or honey to the oat mixture. Stir until everything is evenly combined.
- Step 4: Pour the mixture into the prepared baking dish and spread it out evenly.
- Step 5: Bake for 30 to 35 minutes, until the edges are puffed and golden, the center is set, and the top is lightly browned.
- Step 6: Let cool for 10 minutes before slicing. The oatmeal will be soft at first but will firm up as it cools.
- Step 7: Serve warm with your choice of toppings such as yogurt, a splash of milk, honey, or fresh fruit, or enjoy it plain.
Tips & Variations
- Use thicker pumpkin puree to avoid adding too much water and keep the texture right.
- Try substituting flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan version.
- Add mix-ins like chocolate chips, nuts, or dried fruit before baking for extra flavor and texture.
Storage
Store leftover baked oatmeal in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or oven until warmed through. This dish also freezes well—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used but needs to be cooked and pureed first. Canned pumpkin puree is convenient and has the right moisture level, making it ideal for this recipe.
Is this recipe gluten-free?
Yes, if you use certified gluten-free rolled oats, this baked oatmeal is gluten-free and suitable for those with gluten sensitivities.
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Pumpkin Baked Oatmeal Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
Pumpkin Baked Oatmeal is a warm, cozy breakfast perfect for fall mornings. Featuring comforting pumpkin spice and simple wholesome ingredients, this one-bowl dish bakes to fluffy, golden perfection. It’s easy to prepare, stores well in the fridge, and makes mornings easier with its deliciously hearty flavor.
Ingredients
Base Ingredients
- 2 cups rolled oats (certified gluten free if needed)
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup canned pumpkin puree (preferably thick brands like Libby’s)
- 1 cup 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
Additional
- Avocado oil or neutral oil, for greasing
- Optional toppings: chocolate chips, nuts, raisins, or other toppings of choice
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375℉ (190℃). Grease an 8×8-inch baking dish with avocado oil or a neutral oil to prevent sticking and ensure easy removal.
- Combine Dry Ingredients: In a medium-sized bowl, mix together the rolled oats, pumpkin spice, baking powder, and salt until evenly combined. This will ensure the spices and leavening agent are distributed throughout the oatmeal.
- Add Wet Ingredients: To the oat mixture, add the canned pumpkin puree, milk of your choice, eggs, vanilla extract, and maple syrup or honey. Stir thoroughly until the mixture is fully combined and has a consistent texture.
- Bake the Oatmeal: Pour and spread the oatmeal batter evenly into the prepared baking dish. Bake in the preheated oven for 30 to 35 minutes. The oatmeal is done when the edges are puffed, the center is set, and the top has turned a golden color.
- Cool and Serve: Allow the baked oatmeal to cool in the dish for about 10 minutes. It will be soft initially but will firm up as it cools. Slice and serve warm, optionally topped with yogurt, a splash of milk, honey or maple syrup drizzle, fruit, or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best texture and flavor.
- Choose a thicker pumpkin puree brand to prevent excess moisture in the oatmeal.
- For dairy-free or vegan options, substitute milk with almond milk and eggs with flax eggs.
- Optional toppings like chocolate chips, nuts, or raisins add flavor and texture.
- Allow the baked oatmeal to cool before slicing for cleaner cuts and better texture.
- Store leftovers covered in the fridge for up to 4 days; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pumpkin baked oatmeal, fall breakfast, easy baked oatmeal, healthy breakfast, gluten free oatmeal, one-bowl breakfast
