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Pumpkin Baked Oatmeal Recipe

Pumpkin Baked Oatmeal Recipe
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★★★★★

4.7 from 20 reviews

A wholesome and comforting Pumpkin Baked Oatmeal recipe perfect for a cozy breakfast or snack. Made with rolled oats, pumpkin puree, warm pumpkin spice, and naturally sweetened with maple syrup or honey, this baked oatmeal is both nutritious and delicious. It’s easy to prepare, gluten free if using certified oats, and can be customized with your favorite toppings like chocolate chips, nuts, or dried fruit.

Ingredients

Scale

Base Ingredients

  • 2 cups rolled oats, use certified gluten free if needed
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup pumpkin puree, not pumpkin pie filling
  • 1 ¼ cup milk of choice (almond milk works well for dairy-free)
  • 2 large eggs (can substitute flax eggs to make egg-free)
  • 2 teaspoons vanilla extract
  • ⅓ cup maple syrup or honey

Additional

  • Olive oil or avocado oil, for greasing baking dish
  • Optional toppings: chocolate chips, nuts, raisins, or other preferred toppings

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish with olive oil or avocado oil to prevent sticking.
  2. Mix Dry Ingredients: In a medium-sized bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir until these dry ingredients are evenly blended.
  3. Add Wet Ingredients: To the bowl, add the pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey. Stir thoroughly until the mixture is well combined and consistent.
  4. Transfer to Baking Dish: Pour and spread the oatmeal mixture evenly into the greased baking dish. If desired, sprinkle your choice of toppings such as chocolate chips, nuts, or raisins on top.
  5. Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. The baked oatmeal is done when the edges are puffed up, the center is set, and the top has a light golden color.
  6. Cool and Serve: Remove from oven and let the baked oatmeal cool for 5 minutes. Initially soft, it will firm up as it cools. Serve warm with options like yogurt, extra milk, a drizzle of honey or maple syrup, fresh fruit, or whipped cream. For storing, let it cool completely and keep in an airtight container in the refrigerator for up to 4 days.

Notes

  • Use certified gluten-free oats if you need this dish to be gluten-free.
  • Substitute flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg, mixed and rested for 5 minutes) to make this baked oatmeal vegan or egg-free.
  • Use pumpkin puree—not pumpkin pie filling—to avoid added sugars and spices.
  • Adjust sweetness by varying the amount of maple syrup or honey to taste.
  • Feel free to customize with nuts, seeds, dried fruit, or chocolate chips for extra texture and flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat before serving.

Nutrition

Keywords: pumpkin baked oatmeal, baked oatmeal recipe, gluten free breakfast, healthy breakfast, pumpkin spice oatmeal, fall recipes

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