Description

This Pumpkin Baked Oatmeal is a cozy and wholesome breakfast dish perfect for fall or any time you crave a comforting meal. Made with rolled oats, pumpkin puree, warm spices, and optionally enriched with nuts and dried fruit, it offers a delightful blend of flavors and textures. Baked to golden perfection, it’s easy to prepare and can be enjoyed warm, topped with yogurt or maple syrup for an extra touch of sweetness.

Ingredients

Scale

Dry Ingredients

2 cups old-fashioned rolled oats
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
½ tsp salt

Wet Ingredients

1 can (15 oz) pumpkin puree
1 ½ cups milk (dairy or non-dairy)
2 large eggs
¼ cup maple syrup or honey
1 tsp vanilla extract

Optional Add-Ins

½ cup chopped walnuts or pecans
½ cup raisins or cranberries

For Greasing

1 tbsp melted coconut oil or butter

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Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish thoroughly with melted coconut oil or butter to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the oats, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, whisk the eggs until smooth. Add pumpkin puree, milk, maple syrup (or honey), and vanilla extract. Whisk together until the mixture is smooth and evenly incorporated.
Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with dry ingredients. Stir well until everything is fully combined and the oats are evenly coated.
Add Nuts and Dried Fruit (Optional): Fold in chopped walnuts or pecans and raisins or cranberries if using, distributing them evenly throughout the mixture.
Transfer to Baking Dish: Pour the oat mixture into the greased baking dish. Spread it evenly with a spatula to ensure uniform baking.
Bake: Bake in the preheated oven for 35-40 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the baked oatmeal to cool for a few minutes before serving. Enjoy it warm by itself or topped with yogurt or an extra drizzle of maple syrup for added flavor.

Notes

Use any type of milk you prefer, including almond, soy, or cow’s milk, to suit dietary preferences.
For added texture and flavor, mix in nuts and dried fruit, but these can be omitted to keep the recipe nut-free.
Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.
To make it vegan, substitute eggs with flax eggs and use maple syrup instead of honey.
Feel free to sprinkle some additional cinnamon or pumpkin spice on top before baking for extra warmth.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American