Description
This Pumpkin Baked Oatmeal is a delicious and wholesome breakfast option that combines the warm flavors of pumpkin and pumpkin spice with hearty oats. Perfectly soft and slightly golden, it’s baked to perfection and can be customized with your favorite toppings such as chocolate chips, nuts, or raisins. Easy to prepare and ideal for meal prepping, this nutritious dish can be enjoyed warm with yogurt or cold straight from the fridge.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups rolled oats (use certified gluten free if needed)
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/4 cup milk of choice (works great with almond milk if dairy-free needed)
- 2 large eggs (can substitute flax eggs to make egg-free)
- 2 teaspoons vanilla extract
- 1/3 cup maple syrup or honey
Other
- Olive oil or avocado oil for greasing the baking dish
- Chocolate chips, nuts, raisins, or toppings of choice (optional)
Instructions
- Preheat and prepare dish: Preheat the oven to 375℉ (190℃). Lightly grease an 8×8 inch baking dish with olive oil or avocado oil to prevent sticking.
- Mix dry ingredients: In a medium bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir well to evenly distribute the spices and leavening agent.
- Combine wet ingredients: To the bowl of dry ingredients, add the pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey. Stir thoroughly to create a uniform batter.
- Transfer and bake: Pour the oatmeal mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes until the edges are puffed, the center is set, and the top has a golden hue.
- Cool and serve: Remove from the oven and let the baked oatmeal cool for 5 minutes. It will be soft initially but will firm up as it cools. Serve warm with optional toppings such as yogurt, a splash of milk, honey, maple syrup, fruit, or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- This recipe can be made dairy-free by using plant-based milk such as almond milk.
- To make egg-free, substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Optional toppings like chocolate chips, nuts, or raisins can be added for extra flavor and texture.
- Ensure to use pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Baked oatmeal can be reheated in the microwave or oven before serving if desired.
Nutrition
- Serving Size: 1 serving (approximately 1/9th of the dish)
- Calories: 190
- Sugar: 8g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
