Pumpkin Baked Oatmeal

Why You’ll Love This Recipe

This baked oatmeal combines the cozy flavors of pumpkin and spices with the heartiness of oats, creating a filling breakfast or snack. It’s naturally gluten-free and can be easily adapted for different diets, such as dairy-free or vegan. Not only is it easy to make, but it can also be a meal prep hero, lasting up to four days in the fridge. Plus, it’s kid-approved!

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rolled oats

• Pumpkin puree

• Eggs

• Milk (dairy or plant-based)

• Maple syrup or honey

• Baking powder

• Ground cinnamon, ginger, nutmeg, and cloves (or pumpkin pie spice)

• Salt

• Vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and grease a baking dish.

2. In a large bowl, combine all ingredients and stir until well mixed.

3. Pour the mixture into the prepared baking dish.

4. Bake for 30-35 minutes, until the oatmeal is set and golden brown.

5. Let it cool slightly before slicing into portions.

Servings and Timing

• Servings: 9

• Preparation Time: 10 minutes

• Cooking Time: 30-35 minutes

• Total Time: 40-45 minutes

Variations

• To make it egg-free, replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water).

• Substitute pumpkin puree with butternut squash or sweet potato puree.

• Add mix-ins such as chocolate chips, nuts (walnuts, pecans), or dried fruit (raisins, cranberries).

• For a dairy-free option, use your preferred plant-based milk like almond milk.

Storage/Reheating

• Store leftover baked oatmeal in an airtight container in the fridge for up to 4 days.

• Reheat individual servings in the microwave or oven. You can also reheat the whole dish in the oven, covered with foil, at 350°F for 10-15 minutes.

FAQs

Can I use instant oats instead of rolled oats?

Instant oats are not recommended for this recipe as they cook faster and may result in a mushy texture.

Can I freeze baked oatmeal?

Yes, you can freeze it! Wrap individual servings in plastic wrap or foil and store in an airtight container in the freezer for up to 3 months.

Can I make this recipe vegan?

Yes! Simply use flax eggs and plant-based milk to make it vegan-friendly.

How can I make the oatmeal sweeter?

You can adjust the sweetness by adding more maple syrup or honey according to your taste.

Can I use a different sweetener?

Yes, you can substitute the maple syrup or honey with agave, coconut sugar, or another sweetener of your choice.

Is this recipe gluten-free?

Yes, this recipe can easily be made gluten-free by using certified gluten-free rolled oats.

Can I add protein powder to this recipe?

Yes, you can add a scoop of your favorite protein powder to increase the protein content.

How do I know when the oatmeal is done?

The oatmeal should be firm and golden brown on top. A toothpick inserted into the center should come out clean.

Can I double this recipe?

Yes, you can double the ingredients and bake it in a larger dish. Just increase the baking time slightly.

How long will the baked oatmeal last in the fridge?

It will last up to 4 days when stored in an airtight container in the fridge.

Conclusion

This Pumpkin Baked Oatmeal is a delicious, wholesome breakfast perfect for fall. It’s easy to prepare, packed with nutrients, and can be tailored to suit different dietary needs. Whether you’re making it for the week ahead or serving it to a crowd, it’s a satisfying, comforting dish that will quickly become a family favorite.

Pumpkin Baked Oatmeal

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 30 minutes
• Yield: 10 muffins
• Category: Muffins, Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

These Oat Flour Pumpkin Muffins are the perfect fall treat, offering a fluffy, moist texture with warm spices like cinnamon, ginger, and nutmeg. Made with oat flour, pumpkin puree, and natural sweeteners like honey, these muffins are not only gluten-free but also a nutritious breakfast or snack. With the option to customize with chocolate chips or walnuts, these muffins are ideal for cozy autumn mornings.

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Ingredients

2 cups rolled oats (or 1 and ¾ cups oat flour)

1 cup pumpkin puree

2 large eggs

⅓ cup honey (or maple syrup)

½ cup milk (dairy or dairy-free)

⅓ cup coconut oil, melted

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon ground allspice

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

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Instructions

• Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

• If using rolled oats, blend them in a food processor or high-speed blender to make oat flour.

• In a large bowl, whisk together eggs, pumpkin puree, honey, milk, melted coconut oil, and vanilla extract.

• Stir in the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Mix until just combined.

• Let the batter sit for 5 minutes to thicken.

• Divide the batter evenly into 10 muffin cavities. Fill any empty cavities with water.

• Bake for 18-20 minutes or until a toothpick inserted comes out clean.

• Let the muffins cool before serving.

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Notes

• For a dairy-free option, use non-dairy milk and a dairy-free butter substitute.

• Customize with add-ins like chocolate chips, walnuts, or pumpkin seeds.

• For a quicker version, use 2 teaspoons of pumpkin pie spice instead of individual spices.