Pumpkin Baked Oatmeal

The Cozy Aroma of Pumpkin Spice Awaits!

Ever had a breakfast that hugs you from the inside? Pumpkin Baked Oatmeal is just that! Imagine a warm, cozy slice of spiced goodness, perfect for those crisp autumn mornings. This recipe brings together all the flavors of pumpkin pie but in a fantastic, healthier oatmeal form. Plus, it’s a one-pan wonder, so cleanup is a breeze. Trust me; it’s about to become your new go-to!

Why Make This Recipe?

Why will you absolutely adore this dish? For starters, it’s family-friendly; your kids won’t even realize they’re eating something nutritious. Need more convincing? It’s super easy to whip up and leaves you with an amazing invite for cozy chats around the kitchen table. Plus, it’s budget-friendly—who doesn’t love a recipe that won’t break the bank?

Ingredients

You don’t need fancy stuff — just these basics!

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

Directions

Let’s make something delicious! Follow these simple steps:

1. Preheat the oven to 375℉.
2. Grease an 8×8 baking dish with oil.
3. In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix well.
4. Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to the bowl. Stir until combined.
5. Spread the mixture into the prepared baking dish.
6. Bake for 30-35 minutes until puffed up on the edges and golden on top.
7. Let it cool for 10 minutes before slicing. It’ll be soft initially but will firm up as it cools. Enjoy warm topped with yogurt, fruit, or however you fancy!

How to Make Pumpkin Baked Oatmeal (Overview)

Ready to impress? Here’s the lowdown! Start by whisking your dry ingredients while your oven preheats. Next, add in those luscious liquids and fold it together. Don’t forget to spread it evenly in your baking pan—it’ll thank you later! Bake until the edges are golden and let it cool a bit. Pro tip: Serve it warm; it’s like a hug in a bowl!

How to Serve Pumpkin Baked Oatmeal

The serving ideas are endless! Dive into your baked oatmeal warm, topped with a dollop of thick vanilla yogurt or a splash of cold milk. If you’re feeling fancy, drizzle on some honey or maple syrup and sprinkle with crunchy nuts or dark chocolate chips for that perfect contrast of texture and taste. Just imagine that golden color contrasting with creamy yogurt—yum!

How to Store Pumpkin Baked Oatmeal

Can’t finish it all in one go? No problem! This baked oatmeal keeps well in the fridge for up to 4 days. Store it in an airtight container, and when it’s time to relive the deliciousness, simply pop it in the microwave for a quick reheat. It also freezes wonderfully, so feel free to make a double batch for those lazy mornings!

Tips to Make Pumpkin Baked Oatmeal

Here are some tricks to enhance your baking game:

• Adjust the spices: Love cinnamon? Toss in a little extra!
• Egg substitutes: Use flax eggs for a vegan twist—just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water.
• Texture matters: If you like your oatmeal chewier, reduce the amount of milk slightly.
• Make it sweeter: Feel free to add extra sweetener if you want it dessert-like—can’t go wrong with more maple syrup!

Variation

Feeling adventurous? Swap out the pumpkin puree for applesauce for a fruity twist, or try mixing in some mashed bananas. If you’re looking to make it vegan, replace the eggs with flax eggs and your milk with almond milk. The possibilities are endless!

FAQs

Can I make this ahead of time?
Absolutely! You can prep it the night before and bake it in the morning for a quick breakfast.

What can I substitute for rolled oats?
You can use quick oats, but the texture may be different.

How do I reheat leftovers?
Just pop it in the microwave for about 30-60 seconds. Easy-peasy!

📌 Pin this recipe for your next cozy dinner night!

Pumpkin Baked Oatmeal

A warm, cozy slice of spiced goodness, perfect for autumn mornings that combines all the flavors of pumpkin pie in a healthier oatmeal form.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the oatmeal

• 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.
• 2 large eggs Can substitute with flax eggs for egg-free.
• 2 teaspoons vanilla
• ⅓ cup maple syrup or honey

Optional toppings

• Chocolate chips, nuts, raisins, or topping of choice Add according to preference.

Method

 

Preparation

1. Preheat the oven to 375℉.
2. Grease an 8×8 baking dish with oil.
3. In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix well.
4. Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to the bowl. Stir until combined.
5. Spread the mixture into the prepared baking dish.

Baking

1. Bake for 30-35 minutes until puffed up on the edges and golden on top.
2. Let it cool for 10 minutes before slicing. Enjoy warm topped with yogurt, fruit, or toppings of choice.

Notes

This baked oatmeal keeps well in the fridge for up to 4 days stored in an airtight container. It also freezes well for quick breakfasts.