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Pumpkin Baked Oatmeal Recipe

Pumpkin Baked Oatmeal Recipe
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★★★★★

4.8 from 5 reviews

This Pumpkin Baked Oatmeal is a warm, hearty, and wholesome breakfast that’s perfect for autumn mornings. Made with rolled oats, pumpkin puree, and a blend of warming pumpkin spices, it offers a comforting taste with a naturally sweetened base enhanced by maple syrup or honey. It’s easy to prepare, gluten-free when using certified oats, and can be adapted for dairy-free or egg-free diets. Topped optionally with chocolate chips or nuts, this oatmeal bake is both nutritious and delicious, making it an ideal make-ahead breakfast or snack.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons olive oil or avocado 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 pumpkin puree (not pumpkin pie filling)
  • 1 ¼ cups milk of choice (almond milk works great for dairy-free)
  • 2 large eggs (can substitute with flax eggs for egg-free)
  • 2 teaspoons vanilla extract
  • ⅓ cup maple syrup or honey

Optional Toppings

  • Chocolate chips
  • Nuts (such as chopped pecans or walnuts)
  • Raisins

Instructions

  1. Preheat and Prepare Dish: Preheat the oven to 350°F (175°C). Grease a baking dish (8×8 inch or similar) with olive oil or avocado oil to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir well to evenly distribute the spices and leavening agents.
  3. Combine Wet Ingredients: In another bowl, whisk together the pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey until the mixture is smooth and well combined.
  4. Mix Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until all the oats are evenly coated and the batter is thick but combined.
  5. Add Optional Toppings: Fold in or sprinkle chocolate chips, nuts, or raisins if desired, reserving some for topping if you like a decorative finish.
  6. Pour into Baking Dish: Transfer the oat mixture into the greased baking dish and spread it out evenly. Sprinkle any reserved toppings on top for a nice presentation.
  7. Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the oatmeal is set in the center.
  8. Cool and Serve: Remove from the oven and let it cool for about 5 to 10 minutes before slicing. Serve warm or at room temperature with additional milk or your favorite toppings.

Notes

  • Use certified gluten-free oats if you require a gluten-free recipe.
  • To make the recipe egg-free, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
  • Maple syrup or honey can be adjusted based on your preferred level of sweetness.
  • This baked oatmeal keeps well refrigerated for up to 4 days and can be reheated in the microwave.
  • Freeze individual portions for easy grab-and-go breakfasts.
  • If you prefer a creamier texture, stir in additional milk before serving.

Nutrition

Keywords: pumpkin baked oatmeal, gluten free breakfast, healthy pumpkin recipe, autumn breakfast, baked oats, dairy free oatmeal, vegan option baked oatmeal

Find it online: https://spatulaqueen.com/pumpkin-baked-oatmeal-recipe/