Pumpkin Baked Oatmeal Recipe
This Pumpkin Baked Oatmeal is a warm and comforting breakfast dish perfect for fall mornings. Made with rolled oats, pumpkin puree, almond milk, and a blend of cozy spices, it’s a nutritious, naturally sweetened, and easy-to-make baked oatmeal that serves as a hearty start to the day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon and nutmeg)
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup almond milk (or milk of choice)
- 1/4 cup maple syrup (or honey)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking dish by lightly greasing it to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats with the pumpkin pie spice and stir until well mixed, ensuring the spices are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, almond milk, and maple syrup until smooth and fully incorporated.
- Combine Mixtures: Gradually add the wet mixture into the dry oats, stirring thoroughly to coat all the oats evenly with the wet ingredients.
- Pour Into Baking Dish: Transfer the combined mixture into the prepared baking dish and spread it out evenly using a spatula for uniform baking.
- Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the top is set and golden edges begin to appear.
- Cool: Remove the baked oatmeal from the oven and allow it to cool for about five minutes; this helps it set further and makes it easier to cut.
- Serve: Cut the baked oatmeal into squares and serve warm. Optionally, top with extra almond milk, chopped nuts, or fresh fruit to enhance flavor and texture.
Notes
- You can substitute almond milk with any dairy or non-dairy milk of your choice.
- Maple syrup can be replaced with honey or another natural sweetener if preferred.
- For extra texture and nutrition, consider stirring in nuts, seeds, or dried fruits before baking.
- Store leftovers in an airtight container in the fridge for up to 4 days, and reheat before serving.
- This recipe can be made gluten-free by using certified gluten-free oats.
Keywords: pumpkin baked oatmeal, healthy breakfast, fall recipes, baked oat recipe, pumpkin puree, vegetarian breakfast
Find it online: https://spatulaqueen.com/pumpkin-baked-oatmeal-recipe-2/
