This Easy Pumpkin Baked Oatmeal warms you up with the cozy flavors of fall! It’s packed with oats, pumpkin, and spices that make your mornings feel extra special.
Making this dish is a breeze! I love how I can whip it up on a Sunday and enjoy it all week. Just slice it and pop it in the microwave for a quick, tasty breakfast!
Key Ingredients & Substitutions
Rolled Oats: Old-fashioned rolled oats are perfect for a hearty texture. If you only have quick oats on hand, those can be used too, but they may result in a softer bake. I prefer the old-fashioned kind for a chewier bite!
Pumpkin Puree: Canned pumpkin works well and is super convenient, but fresh pumpkin is a great option too! Just make sure to cook and puree it beforehand. I love the rich flavor that fresh pumpkin can add.
Milk: You can use any milk you like, from almond to oat or cow’s milk. I often go for almond milk for a subtle nutty flavor, but whatever you have on hand will work just fine!
Maple Syrup or Honey: Both sweeteners bring a nice flavor, but if you’re looking for a lower sugar option, you can try using a sugar substitute like agave or stevia. Just adjust to taste.
Spices: Those warming spices truly elevate this baked oatmeal. If you’re missing one, feel free to adjust or add a pinch of allspice for extra flavor.
How Do I Ensure My Baked Oatmeal Comes Out Perfectly Set?
Getting your baked oatmeal to the right texture is key. Start by preparing your mixture well. Ensure all the wet ingredients are blended smoothly before combining with the dry ones.
- Mix well, but don’t over-mix once combined. This keeps the texture light.
- As it bakes, keep an eye on it! Always do the toothpick test; it should come out clean when inserted into the center.
- Let it cool for a few minutes afterward. This will help it firm up a bit more, making it easier to slice and serve.
Easy Pumpkin Baked Oatmeal for Cozy Mornings
Ingredients You’ll Need:
- 2 cups old-fashioned rolled oats
- 1 cup pumpkin puree (canned or fresh)
- 2 cups milk (dairy or plant-based)
- 2 large eggs
- 1/3 cup maple syrup or honey
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (walnuts or pecans, optional)
- 1/2 cup raisins or chocolate chips (optional)
How Much Time Will You Need?
This delicious pumpkin baked oatmeal will take about 15 minutes to prep and 40-45 minutes to bake. In total, you’ll need less than an hour to enjoy this wholesome dish—perfect for a cozy morning or a meal prep option!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×9-inch baking dish or a similar size with butter or your favorite non-stick spray to make sure the oatmeal doesn’t stick.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Give it a good stir to mix everything well. This creates a flavorful foundation for your baked oatmeal.
3. Whisk the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, milk, eggs, maple syrup (or honey), and vanilla extract until smooth. This will be the creamy layer that makes the oatmeal moist and delicious!
4. Combine Everything:
Pour the wet ingredients into the dry oat mixture. Stir until everything is evenly combined. If you’d like to add nuts or raisins/chocolate chips, now’s the time to fold them in!
5. Bake Your Oatmeal:
Transfer the mixture into the prepared baking dish, spreading it out evenly. Then, pop it into the oven and bake for 40-45 minutes. Keep an eye on it; it’s ready when the top is set and lightly golden. You can do the toothpick test—if it comes out clean, you’re good to go!
6. Cool and Serve:
Once it’s done baking, remove it from the oven and let it cool for a few minutes. This helps it firm up a bit more. Serve warm, topped with a splash of milk, a dollop of yogurt, or an extra drizzle of maple syrup if you like.
Enjoy your cozy, comforting pumpkin baked oatmeal!
FAQ for Easy Pumpkin Baked Oatmeal
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats if that’s what you have! Just keep in mind that they may result in a softer texture compared to the chewier rolled oats.
Can I Make This Recipe Vegan?
Absolutely! To make this baked oatmeal vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based milk alternative.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply microwave individual portions for a quick breakfast or snack!
Can I Add Other Mix-ins?
Definitely! Feel free to customize your oatmeal by adding dried fruits, seeds, or different nuts. Just keep an eye on the moisture, as some ingredients may require slight adjustments to cooking time.