Description
This Pumpkin Baked Oatmeal is a warm, cozy, and nutritious breakfast perfect for fall mornings. Featuring wholesome rolled oats, canned pumpkin puree, aromatic pumpkin spice, and sweetened with maple syrup, it’s a delightful way to start your day. Easy to prepare and bake in one dish, this gluten-free and vegetarian recipe is perfect for meal prep and keeps well in the fridge for up to a week.
Ingredients
Main Ingredients
- Avocado oil or neutral oil for greasing
- 2 cups rolled oats (use certified gluten free if needed)
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling; thicker brands like Libby’s are recommended)
- 1 cup milk of choice (almond milk works well for dairy-free)
- 2 large eggs (can substitute with flax eggs for egg-free)
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup or honey
Optional Toppings
- Chocolate chips
- Nuts
- Raisins
- Toppings of choice
Instructions
- Preheat and Grease: Preheat your oven to 375℉. Grease an 8×8-inch baking dish with avocado or neutral oil to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir until all ingredients are evenly distributed to create a flavorful base.
- Add Wet Ingredients: To the oat mixture, add the canned pumpkin puree, milk of choice, eggs, vanilla extract, and maple syrup or honey. Stir everything together until well combined and a thick batter forms.
- Prepare for Baking: Spread the oatmeal mixture evenly into the greased baking dish, smoothing the top with a spatula. If desired, sprinkle chocolate chips, nuts, raisins, or your preferred toppings on top before baking.
- Bake: Place the dish in the oven and bake for 30 to 35 minutes. The oatmeal is ready when the edges are puffed up, the center is set, and the top turns golden brown.
- Cool and Serve: Let the baked oatmeal cool for about 10 minutes; it will be soft initially but will firm up as it rests. Serve warm with optional toppings such as yogurt, a splash of milk, honey, maple syrup, fruit, or whipped cream for added indulgence.
- Storage: Allow the oatmeal to cool completely before storing it in an airtight container in the refrigerator. It will keep fresh for up to 4 days and makes an excellent make-ahead breakfast.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- If you need an egg-free version, substitute eggs with flax eggs.
- Choose certified gluten-free rolled oats to ensure the recipe is gluten-free friendly.
- Allow the baked oatmeal to cool sufficiently before slicing to maintain structure.
- Customize your oatmeal by adding your favorite mix-ins or toppings like chocolate chips or nuts.
- Store leftovers in the refrigerator for up to 4 days; reheat with a splash of milk for best results.