Description
This Pumpkin Baked Oatmeal recipe offers a warm, comforting, and nutritious breakfast option combining hearty oats with the rich flavors of pumpkin and autumn spices. Baked to perfection, it delivers a moist and flavorful dish that’s easy to prepare and perfect for the fall season.
Ingredients
Scale
Main Ingredients
- 2½ cups old-fashioned oats
- 15 oz pumpkin puree (100% pure pumpkin)
- ½ cup brown sugar
- 2 large eggs
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1½ cups milk of choice
Topping (Optional)
- Honey or maple syrup, for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper to prevent sticking and to make removing the oatmeal easier after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla extract, and milk until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the old-fashioned oats, pumpkin pie spice, cinnamon, nutmeg, salt, and baking powder. Mix everything until fully incorporated and the batter is uniform.
- Bake: Pour the combined mixture into the prepared baking dish and spread evenly. Bake in the preheated oven for 35-40 minutes, or until the center is set and the edges appear golden brown.
- Serve: Allow the baked oatmeal to cool slightly before serving. Optionally, drizzle with honey or maple syrup for added sweetness.
Notes
- You can substitute the milk with any dairy or plant-based milk of your choice, such as almond, soy, or oat milk.
- For a gluten-free option, ensure the oats are certified gluten-free.
- Add nuts or dried fruit to the mixture before baking for extra texture and flavor.
- This baked oatmeal can be refrigerated for up to 4 days and reheated in the microwave.
- To make it vegan, replace eggs with flax eggs or a commercial egg replacer and use plant-based milk.
