Pumpkin Baked Oatmeal Recipe

Introduction

Pumpkin baked oatmeal is a cozy and nutritious breakfast perfect for crisp mornings. With warm spices and a tender texture, it’s a comforting way to enjoy oats beyond the usual bowl. This recipe is easy to customize and makes great leftovers.

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
• 1 cup milk of choice (works great with almond milk if dairy-free needed)
• 2 large eggs (can substitute flax eggs to make egg-free)
• 2 teaspoons vanilla extract
• ⅓ cup maple syrup or honey
• Chocolate chips, nuts, raisins, or topping of choice (optional)

Instructions

1. Step 1: Preheat the oven to 375℉. Grease an 8×8-inch baking dish with avocado oil or a neutral oil.
2. Step 2: In a medium bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir to mix well.
3. Step 3: Add the pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey to the dry ingredients. Stir until everything is evenly combined.
4. Step 4: Spread the mixture evenly into the prepared baking dish. Optionally, sprinkle chocolate chips, nuts, or raisins on top.
5. Step 5: Bake for 30 to 35 minutes, until the edges are puffed and the center is set. The top should be golden brown.
6. Step 6: Let the baked oatmeal cool for about 10 minutes before slicing. It will be soft at first but firms up as it cools.
7. Step 7: Serve warm, topped with yogurt, a splash of milk, honey, fresh fruit, or whipped cream if desired.

Tips & Variations

• Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for an egg-free version.
• Add a handful of chopped nuts or dried fruit for extra texture and flavor.
• Swap out the pumpkin spice for cinnamon and nutmeg if preferred.
• For a dairy-free recipe, choose plant-based milk like almond, oat, or coconut milk.

Storage

Store any leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until warmed through. This dish also freezes well—wrap portions tightly and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, just use certified gluten-free rolled oats to ensure the dish is safe for gluten sensitivities or celiac disease.

How can I make this recipe vegan?

Replace the eggs with flax eggs and choose a plant-based milk and maple syrup instead of honey to make the baked oatmeal vegan-friendly.

Pumpkin Baked Oatmeal Recipe

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★★★★★

4.5 from 126 reviews

This Pumpkin Baked Oatmeal is a cozy, nutritious breakfast perfect for fall or any time you crave comforting flavors. Made with rolled oats, pumpkin puree, warm pumpkin spice, and a touch of maple syrup, it’s baked to golden perfection and can be customized with your favorite toppings like nuts, chocolate chips, or dried fruit. This gluten-free-friendly recipe is easy to prepare and offers a wholesome start to your day.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Base

• 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 canned pumpkin puree
• 1 cup milk of choice (works great with almond milk 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 the baking dish)
• Chocolate chips, nuts, raisins, or topping of choice (optional)

Instructions

1. 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.
2. Mix dry ingredients: In a medium bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir well to distribute the spices and leavening evenly.
3. Add wet ingredients: Add pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey to the bowl with dry ingredients. Stir thoroughly until all ingredients are well mixed into a uniform batter.
4. Transfer and bake: Pour and spread the mixture evenly into the prepared baking dish. Bake in the preheated oven for 30 to 35 minutes until the edges are puffed, the center is set, and the top is golden brown.
5. Cool and serve: Allow the baked oatmeal to cool for about 10 minutes before slicing. It will be soft when hot but will firm up as it cools. Serve warm with optional toppings like yogurt, fruit, a splash of milk, or a drizzle of honey or maple syrup.
6. Storage: Let cooled baked oatmeal cool completely and store in an airtight container in the refrigerator for up to 4 days.

Notes

• To make this recipe vegan or egg-free, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
• Use certified gluten-free oats if you need a gluten-free version.
• Customize with your favorite toppings such as chocolate chips, nuts, or dried fruit before or after baking.
• For dairy-free, use almond milk or any plant milk of your choice.
• This recipe can be doubled and baked in a larger dish, adjusting baking time accordingly.

Keywords: pumpkin baked oatmeal, gluten free baked oatmeal, fall breakfast, healthy baked oatmeal, pumpkin spice breakfast