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Pumpkin Baked Oatmeal Recipe

Pumpkin Baked Oatmeal Recipe

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Why You’ll Love This Recipe

  • Seasonal Flavors: Enjoy the quintessential tastes of autumn with pumpkin puree and a blend of spices like cinnamon, ginger, nutmeg, and cloves.

  • Hearty and Filling: Made with old-fashioned rolled oats, this dish provides sustained energy to keep you satisfied throughout the morning.

  • Nutrient-Rich: Packed with fiber, vitamins, and minerals, this oatmeal supports overall health and well-being.

  • Make-Ahead Friendly: Prepare it in advance for busy mornings; it stores and reheats well, making breakfast effortless.

Pumpkin Baked Oatmeal Recipe this Recipe

Ingredients

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

  • 2 cups old-fashioned rolled oats (do not substitute steel-cut or instant oats)

  • ½ cup pecan pieces or chopped pecans

  • 1 teaspoon baking powder

  • 2 teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg)

  • ½ teaspoon kosher salt

  • 1 cup pumpkin puree

  • 1 ¾ cups milk of choice (dairy, almond, or oat)

  • 6 tablespoons pure maple syrup

  • 2 tablespoons coconut oil, melted and cooled to room temperature

  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat the Oven: Set your oven to 375°F (190°C).

  2. Prepare the Baking Dish: Butter an 8×8-inch or 9×9-inch baking pan.

  3. Mix Dry Ingredients: In a medium bowl, combine the rolled oats, pecan pieces, baking powder, pumpkin pie spice, and kosher salt.

  4. Assemble in Pan: Pour the dry mixture into the prepared baking pan, spreading it evenly.

  5. Mix Wet Ingredients: In the same bowl, whisk together the pumpkin puree, milk, maple syrup, melted coconut oil, and vanilla extract until well combined.

  6. Combine and Bake: Pour the wet mixture over the oats in the baking pan. Stir lightly with a fork to ensure even distribution. Bake for 30-35 minutes, until the center is set and a toothpick inserted comes out clean.

  7. Cool and Serve: Let the oatmeal cool for at least 5 minutes before serving.

Servings and Timing

  • Servings: This recipe yields approximately 9 servings.

  • Prep Time: 10 minutes.

  • Cook Time: 30-35 minutes.

  • Total Time: Approximately 40-45 minutes.

Variations

  • Nut-Free: Omit the pecans or substitute with seeds like sunflower or pumpkin seeds.

  • Dairy-Free: Use plant-based milk such as almond, soy, or oat milk.

  • Sweetener Options: Replace maple syrup with honey, agave nectar, or your preferred sweetener.

  • Spice Adjustments: Customize the spice blend to your taste, adding more cinnamon or incorporating nutmeg and cloves.

Storage/Reheating

  • Refrigeration: Store cooled oatmeal in an airtight container in the refrigerator for up to 4 days.

  • Freezing: For longer storage, freeze individual portions wrapped tightly for up to 3 months.

  • Reheating: Reheat individual servings in the microwave for 1-2 minutes, or warm in the oven at 350°F (175°C) for about 15 minutes.

FAQs

1. Can I use instant oats instead of rolled oats?

It’s best to use old-fashioned rolled oats for this recipe, as instant oats may become mushy and lack the desired texture.

2. Is this recipe suitable for vegans?

Yes, by using plant-based milk and ensuring the maple syrup is pure and not processed with animal products, this recipe is vegan-friendly.

3. Can I make this oatmeal ahead of time?

Absolutely. Prepare the oatmeal, bake, and store it in the refrigerator. Reheat individual portions as needed.

4. How can I make this recipe gluten-free?

Ensure you use certified gluten-free oats and check that all other ingredients are gluten-free.

5. Can I add other fruits to this oatmeal?

Yes, adding fruits like berries, apples, or bananas can enhance the flavor and nutritional value.

6. How do I make this recipe lower in sugar?

Reduce the amount of maple syrup or use a sugar substitute like stevia or monk fruit sweetener.

7. Can I bake this in a different-sized pan?

Using a different-sized pan may affect the baking time and texture. Stick to the recommended sizes for best results.

8. How do I store leftovers?

Once cooled, store leftovers in an airtight container in the refrigerator for up to 4 days.

9. Can I freeze the baked oatmeal?

Yes, freeze individual portions wrapped tightly for up to 3 months.

10. How do I reheat frozen oatmeal?

Thaw overnight in the refrigerator or microwave individual portions until warmed through.

Conclusion

Pumpkin Baked Oatmeal is a versatile and satisfying dish that perfectly captures the essence of fall. Whether you enjoy it on a lazy weekend morning or make it ahead for a busy week, it’s sure to become a favorite in your breakfast rotation

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Pumpkin Baked Oatmeal Recipe

Pumpkin Baked Oatmeal Rcipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40-45 minutes
  • Yield: 9 servings
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

 This Pumpkin Baked Oatmeal recipe is the ultimate fall breakfast, offering a deliciously cozy dish made with oats, pumpkin puree, and warm spices like cinnamon, ginger, and nutmeg. It’s hearty, nutritious, and perfect for make-ahead meal prep. Packed with fiber, vitamins, and minerals, this oatmeal will keep you full and satisfied all morning long. Plus, it’s easy to customize with different sweeteners, milk, and toppings, making it a versatile choice for any dietary need.

Ingredients

2 cups old-fashioned rolled oats (do not substitute steel-cut or instant oats)

½ cup pecan pieces or chopped pecans

1 teaspoon baking powder

2 teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg)

½ teaspoon kosher salt

1 cup pumpkin puree

1 ¾ cups milk of choice (dairy, almond, or oat)

6 tablespoons pure maple syrup

2 tablespoons coconut oil, melted and cooled to room temperature

1 teaspoon pure vanilla extract

Instructions

  • Preheat the oven to 375°F (190°C).

  • Butter an 8×8-inch or 9×9-inch baking pan.

  • In a medium bowl, combine the rolled oats, pecans, baking powder, pumpkin pie spice, and kosher salt.

  • Pour the dry mixture into the prepared baking pan and spread evenly.

  • In the same bowl, whisk together pumpkin puree, milk, maple syrup, melted coconut oil, and vanilla extract until well combined.

  • Pour the wet mixture over the oats in the baking pan and stir lightly with a fork for even distribution.

  • Bake for 30-35 minutes, or until the center is set and a toothpick comes out clean.

  • Let the oatmeal cool for at least 5 minutes before serving.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 4 days.

  • Freezing: Freeze individual portions for up to 3 months for easy meal prep.

  • Reheating: Reheat in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for 15 minutes.

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