Description
This Pumpkin Baked Oatmeal is a warm, hearty breakfast perfect for autumn mornings. Made with pumpkin puree and comforting spices like cinnamon and pumpkin pie spice, this easy-to-make dish is packed with wholesome oats and a touch of sweetness. Baked to golden perfection, it’s a cozy, nutritious start to your day that can be served with honey or maple syrup for extra flavor.
Ingredients
Scale
Main Ingredients
- 2½ cups old-fashioned oats
- 15 oz pumpkin puree (100% pure pumpkin)
- ½ cup brown sugar
- 2 large eggs
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1½ cups milk of choice
Optional Topping
- Honey or maple syrup, for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla extract, and milk until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the oats, pumpkin pie spice, cinnamon, nutmeg, salt, and baking powder into the wet ingredients. Mix until all components are evenly distributed.
- Bake: Pour the combined mixture into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the edges turn golden brown.
- Serve: Allow the baked oatmeal to cool slightly before serving. Optionally, drizzle with honey or maple syrup for added sweetness and flavor.
Notes
- Old-fashioned oats work best for this recipe to give the baked oatmeal a chewy texture.
- You can use any milk of choice, including dairy or plant-based options.
- Adjust the sweetness by varying the amount of brown sugar or omitting the optional toppings.
- To make it vegan, substitute eggs with flax eggs and choose plant-based milk.
- Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.
