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
Scale
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
