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Pumpkin Baked Oatmeal Recipe

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  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Baked Oatmeal is a comforting, healthy, and flavorful breakfast dish that will warm your mornings. It’s packed with the earthy sweetness of pumpkin, fragrant spices, and wholesome oats, making it a perfect fall-inspired meal. Easy to prepare, it’s customizable with toppings like nuts, fruits, or maple syrup to suit your tastes. A perfect make-ahead dish for busy mornings or a cozy weekend treat!

Ingredients

Units Scale

Wet Ingredients:

  • 1 cup packed light brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup applesauce (unsweetened)
  • 2 large eggs
  • 1 cup whole milk (or your preferred milk/milk alternative)
  • 2 teaspoons vanilla extract

Dry Ingredients:

  • 3 cups old fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt

Optional Toppings:

  • Maple syrup
  • Fruit
  • Nuts

Instructions

  1. Preheat the Oven
    Preheat your oven to 350°F. Lightly spray a 7×11-inch or 9×9-inch baking dish with cooking spray to ensure the oatmeal doesn’t stick after baking.
  2. Mix the Wet Ingredients
    In a large mixing bowl, combine the brown sugar, pumpkin puree, applesauce, and eggs. Whisk these ingredients together until smooth and well blended.
  3. Incorporate Milk and Vanilla
    Add the milk and vanilla extract to the wet mixture. Continue whisking until everything is evenly combined and no lumps remain.
  4. Combine with Dry Ingredients
    Stir in the rolled oats, baking powder, ground cinnamon, pumpkin pie spice, and salt into the wet mixture. Mix thoroughly until the oats are fully coated with the batter, ensuring an even distribution of spices and baking powder.
  5. Transfer to Baking Dish
    Pour the mixture into the prepared baking dish. Spread it out to create an even layer for consistent baking.
  6. Bake the Oatmeal
    Place the dish into the preheated oven and bake uncovered for approximately 35 minutes. The oatmeal should be set and lightly golden at the top.
  7. Cool and Serve
    Remove the dish from the oven and allow it to cool for 10 minutes. Once cooled, slice the baked oatmeal into 8 pieces and serve with your choice of toppings like maple syrup, nuts, or fresh fruit.

Notes

  • Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or enjoy it cold for a quick breakfast.
  • Freezing Instructions: Freeze individual servings tightly wrapped or in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat as needed.
  • Toppings Twist: For additional texture and flavor, add chocolate chips or dried cranberries to the oat mixture before baking.
  • Milk Alternative: Any plant-based milk, such as almond milk or oat milk, works well in this recipe for a dairy-free option.
  • Gluten-Free Option: Use certified gluten-free oats if you need this recipe to be gluten-free.

Nutrition

  • Serving Size: 1 slice
  • Calories: 200
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 30mg

Find it online: https://emilyquickdinners.com/pumpkin-baked-oatmeal-recipe/