If you’re anything like me, waking up to the warm, cozy aroma of a Pumpkin Baked Oatmeal Recipe instantly feels like a hug on a chilly morning. This dish is a brilliant way to enjoy all the beloved flavors of fall packed into one comforting, hearty breakfast. With a tender, golden crust and a moist, spiced interior, it’s perfect for nourishing your body and soul while satisfying that sweet tooth in the best way possible.
Ingredients You’ll Need
The magic of this Pumpkin Baked Oatmeal Recipe lies in its simple, everyday ingredients that come together to create such a delicious result. Each ingredient plays a key role in building the perfect balance of flavor, texture, and color that makes this breakfast so irresistible.
- 2 cups old-fashioned rolled oats: These give the oatmeal a chewy, hearty base that holds everything together without getting mushy.
- 1 ½ teaspoons pumpkin pie spice: A warm blend of cinnamon, nutmeg, and cloves that brings that unmistakable fall flavor.
- 1 teaspoon cinnamon: Adds a fragrant, sweet-spicy note to deepen the pumpkin spice.
- 1 teaspoon baking powder: Helps the baked oatmeal rise slightly, making it light and fluffy.
- ½ teaspoon salt: Balances the sweetness and enhances the other spices.
- 1 ¾ cups milk (dairy or non-dairy): Keeps the oatmeal moist and tender while blending the flavors.
- ½ cup canned pumpkin puree: The star ingredient that delivers rich pumpkin flavor and vibrant color.
- â…“ cup maple syrup: A natural sweetener that adds depth and subtle caramel notes.
- 2 large eggs: Bind all the ingredients together and help create the perfect texture.
- 2 teaspoons vanilla extract: Infuses the dish with a warm sweetness that complements pumpkin beautifully.
- ¼ cup melted coconut oil or butter: Adds richness and encourages a golden crust.
- ½ cup chopped pecans or walnuts (optional): For a satisfying crunch and nutty flavor contrast.
- ½ cup chocolate chips or dried cranberries (optional): An optional treat to add bursts of sweetness or tartness.
How to Make Pumpkin Baked Oatmeal Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350°F (175°C) and lightly greasing an 8×8-inch baking dish. This step ensures your baked oatmeal will slide out easily and develop a nice golden crust while baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt. This blend of spices and leavening agents sets the foundation for both flavor and texture in your baked oatmeal.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the milk, pumpkin puree, maple syrup, eggs, vanilla extract, and melted coconut oil or butter. Be sure to combine these thoroughly for a smooth, velvety batter that will infuse every bite with rich, spiced pumpkin goodness.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with your dry mix and stir thoroughly until just combined. Then gently fold in your chopped nuts or chocolate chips if you’re using them – these add fantastic texture and flavor boosts to each bite.
Step 5: Bake to Perfection
Transfer the mixture into your prepared baking dish, spreading it evenly. Pop it into the oven and bake for 35–40 minutes, or until the top turns a beautiful golden brown and the center is set but still moist. Let it cool slightly before slicing—it’s the perfect time to anticipate how comforting and delicious it’s going to be.
How to Serve Pumpkin Baked Oatmeal Recipe
Garnishes
Nothing elevates this Pumpkin Baked Oatmeal Recipe like thoughtful garnishes. Try a dollop of creamy Greek yogurt or a swirl of maple syrup on top. A sprinkle of toasted nuts or a dusting of extra cinnamon adds a lovely visual and flavor boost that makes each serving feel special.
Side Dishes
This baked oatmeal stands strong on its own, but if you want a full spread, consider pairing it with fresh fruit like juicy berries or crisp apple slices. A cup of warm chai tea or a robust coffee complements the pumpkin and spice flavors beautifully, rounding out a cozy breakfast experience.
Creative Ways to Present
For a fun twist, serve slices wrapped in parchment paper for a grab-and-go breakfast or pack it in portable containers topped with nuts and chocolate chips for a delightful office snack. Another idea is to layer warm baked oatmeal with yogurt and granola in a parfait glass for a visually stunning brunch option.
Make Ahead and Storage
Storing Leftovers
Got leftovers? No problem. Store them in an airtight container in the fridge for up to 5 days. This Pumpkin Baked Oatmeal Recipe actually tastes better after a day as the flavors truly meld together, making for a quick and nourishing breakfast.
Freezing
If you want to make this ahead of time and freeze it, simply cut the baked oatmeal into portions and wrap each piece tightly. Freeze in a zip-top bag for up to 3 months. It’s an ideal solution to have a homemade breakfast ready after busy mornings.
Reheating
Reheat your portions in the microwave for about 45-60 seconds or warm them in the oven at 325°F (160°C) for 10-15 minutes until heated through. Adding a splash of milk or a spoonful of yogurt helps restore moisture and creaminess.
FAQs
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats have a much firmer texture and larger kernels, so they generally require longer cooking times and more liquid. For this baked oatmeal recipe, rolled oats are best to achieve the tender yet structured texture that makes it so comforting.
Is it possible to make this recipe vegan?
Absolutely! Swap the eggs for flax eggs (1 tablespoon flaxseed meal plus 3 tablespoons water per egg) and choose your favorite non-dairy milk. Use coconut oil or vegan butter to keep the richness, and you’ll have a delicious vegan-friendly Pumpkin Baked Oatmeal Recipe.
Can I omit the nuts and chocolate chips?
Yes, both nuts and chocolate chips are optional add-ins. Leaving them out still results in a tasty baked oatmeal, though adding them provides texture contrasts and bursts of flavor that many find irresistible.
How can I make this recipe less sweet?
To reduce sweetness, decrease the maple syrup to about a quarter cup or substitute some with a mashed banana for natural sweetness with extra nutrients. Adjusting the mix to your taste is easy and still yields a flavorful dish.
Can I double this recipe for a larger crowd?
Definitely! Simply double all the ingredients and use a larger baking dish, such as a 9×13-inch pan. Just keep an eye on baking time as it might need a few extra minutes, and test doneness with a toothpick in the center.
Final Thoughts
I can’t recommend this Pumpkin Baked Oatmeal Recipe enough for anyone who loves starting their day with a healthy, warming, and utterly delicious breakfast. It’s easy to whip up, packed with wholesome ingredients, and perfectly captures the flavors of fall. Give it a try—you’ll be glad you did, and it might just become your go-to morning treat!
Print
Pumpkin Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and hearty Pumpkin Baked Oatmeal combines the warm flavors of pumpkin pie spice and cinnamon with wholesome rolled oats, making for a perfect fall breakfast that’s easy to prepare and satisfying.
Ingredients
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ¾ cups milk (dairy or non-dairy)
- ½ cup canned pumpkin puree
- â…“ cup maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup melted coconut oil or butter
Optional Add-ins
- ½ cup chopped pecans or walnuts
- ½ cup chocolate chips or dried cranberries
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt, ensuring they are evenly mixed.
- Combine wet ingredients: In another bowl, whisk together the milk, pumpkin puree, maple syrup, eggs, vanilla extract, and melted coconut oil or butter until fully incorporated.
- Combine wet and dry mixes: Pour the wet ingredients into the dry ingredients and stir until fully combined. Be sure the mixture is even and uniform.
- Add optional extras: Fold in chopped nuts or chocolate chips/dried cranberries if you are using them, distributing them evenly throughout the batter.
- Transfer to baking dish: Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
- Bake: Bake for 35–40 minutes, or until the top is golden brown and the center is set (not jiggly).
- Cool and serve: Allow the baked oatmeal to cool slightly before slicing into squares. Serve warm alone or with a splash of milk or dollop of yogurt.
Notes
- This baked oatmeal can be prepared ahead and stored in the fridge for up to 5 days.
- Reheat leftovers in the microwave or oven before serving.
- For a vegan version, substitute eggs with flax eggs and use non-dairy milk.
