If you are looking for a cozy, hearty breakfast that brings all the warm flavors of fall to your table, this Pumpkin Baked Oatmeal Recipe is going to be your new go-to. It combines the creamy richness of pumpkin puree with the comforting texture of rolled oats, elevated by fragrant spices like cinnamon, nutmeg, and ginger. Perfect for busy mornings or leisurely weekend brunches, this baked oatmeal is not only delicious but also packs a nutritious punch that will keep you satisfied and smiling all day long.
Ingredients You’ll Need
Every ingredient in this recipe plays a special role in creating the perfect balance of flavor, texture, and color. You’ll be amazed how simple pantry staples transform into a fragrant, luscious dish.
- 2 cups old-fashioned rolled oats: These provide a hearty, chewy base that bakes to a delightful consistency.
- 1 can (15 oz) pumpkin puree: Adds rich moisture, vibrant color, and that unmistakable pumpkin flavor.
- 1 ½ cups milk (dairy or non-dairy): Keeps the oats tender and creamy while complementing the other ingredients.
- 2 large eggs: Bind everything together and contribute to that fluffy, baked texture.
- ¼ cup maple syrup or honey: Natural sweetness that warms the flavors without overpowering them.
- 1 tsp vanilla extract: A little boost of sweetness and depth that rounds out the spices beautifully.
- 1 tsp ground cinnamon: The star spice that brings warmth and comfort with every bite.
- ½ tsp ground nutmeg: Adds complexity and a hint of spicy sweetness.
- ¼ tsp ground ginger: A subtle zing that balances the rich pumpkin flavor.
- ½ tsp salt: Enhances all the sweet and spicy notes perfectly.
- 1 tsp baking powder: Gives the oatmeal a light lift so it doesn’t turn out dense.
- ½ cup chopped walnuts or pecans (optional): For irresistible crunch and nuttiness.
- ½ cup raisins or cranberries (optional): Adding bursts of juicy sweetness and a bit of chew.
- 1 tbsp melted coconut oil or butter, for greasing: Helps prevent sticking and adds a subtle rich flavor.
How to Make Pumpkin Baked Oatmeal Recipe
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking dish with melted coconut oil or butter to make sure your baked oatmeal comes out easily and gets that lovely crisp edge.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together your oats, baking powder, cinnamon, nutmeg, ginger, and salt. This step ensures every spoonful will have that perfect blend of spices and a good lift from the baking powder.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat the eggs first. Then add the pumpkin puree, milk, maple syrup, and vanilla extract. Whisk these until smooth and fully combined. This mixture is where all the creaminess and sweetness live.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the bowl with the dry ingredients and stir until everything is evenly combined. At this stage, the mixture will look thick and rich—just what you want for a hearty bake.
Step 5: Add Optional Extras
If you love a bit of texture and contrast in your baked oatmeal, fold in chopped walnuts or pecans and dried fruit like raisins or cranberries. These little nuggets add bursts of flavor and fun chewiness.
Step 6: Bake Until Golden
Spread the oatmeal mixture evenly in your greased baking dish. Pop it into the oven and bake for 35 to 40 minutes, or until the top is beautifully golden and a toothpick inserted into the center comes out clean.
Step 7: Cool and Enjoy
Allow the baked oatmeal to cool just a few minutes before serving. This lets it set perfectly and makes it easier to slice. Serve warm, and get ready to fall in love with this comforting dish.
How to Serve Pumpkin Baked Oatmeal Recipe
Garnishes
Topping your pumpkin baked oatmeal with a dollop of Greek yogurt or a drizzle of extra maple syrup instantly elevates the experience. Fresh berries or a sprinkle of cinnamon on top can also add color and brighten up each bite.
Side Dishes
This baked oatmeal pairs wonderfully with crisp apple slices or a handful of toasted nuts on the side for added crunch. A warm cup of coffee or spiced chai completes a satisfying breakfast or brunch spread.
Creative Ways to Present
Try serving this pumpkin baked oatmeal in individual ramekins for a charming presentation, perfect for when guests come over. You can also layer it in a parfait with yogurt and granola for a fun twist on breakfast-in-a-glass.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover pumpkin baked oatmeal in an airtight container in the refrigerator. It will keep well for up to 4 days, making it a convenient, ready-to-eat breakfast option all week long.
Freezing
If you want to prepare this recipe in advance, frozen portions are a lifesaver. Cut the oatmeal into squares, wrap each piece tightly in plastic wrap, and place them in a freezer-safe container. They freeze beautifully for up to 3 months.
Reheating
To enjoy your leftover or frozen baked oatmeal, simply microwave a slice for about 30 to 60 seconds until warm. Alternatively, you can reheat it in a preheated oven at 350°F for 10 to 15 minutes. Adding a splash of milk before reheating keeps it nice and moist.
FAQs
Can I use quick oats instead of rolled oats?
Quick oats will work in a pinch but the texture won’t be quite the same. Rolled oats hold their shape better in baking and give you that perfect chewy bite.
Is this recipe gluten-free?
This Pumpkin Baked Oatmeal Recipe is naturally gluten-free if you use certified gluten-free oats, just be sure to check packaging.
Can I substitute the pumpkin puree with sweet potato?
Absolutely! Mashed sweet potato is a great substitute and brings a similar texture and sweetness, though the flavor will be slightly different.
What’s the best way to sweeten the oatmeal if I want to avoid sugar?
Using natural sweeteners like mashed ripe banana or unsweetened applesauce can be excellent alternatives to maple syrup or honey.
Can I make this recipe vegan?
Yes! Use a plant-based milk and substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) to keep it vegan-friendly without sacrificing texture.
Final Thoughts
This Pumpkin Baked Oatmeal Recipe is a true autumnal hug in a dish, perfect for cozying up on chilly mornings or impressing friends at brunch. It’s simple, flexible, and endlessly satisfying—once you try it, you’ll find yourself reaching for this recipe again and again. So go ahead, bake a batch, and savor every warm, spiced bite!
Print
Pumpkin Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Baked Oatmeal is a cozy, comforting breakfast perfect for fall or any time you crave a warm, hearty start to your day. Packed with pumpkin puree, warming spices, and a touch of sweetness, it’s a nutritious and delicious way to enjoy oats baked to golden perfection.
Ingredients
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
Instructions
- Prepare the oven and baking dish. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with melted coconut oil or butter to prevent sticking.
- Combine dry ingredients. In a large mixing bowl, whisk together the rolled oats, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly mixed.
- Mix wet ingredients. In a separate bowl, whisk the eggs first. Then add the pumpkin puree, milk, maple syrup or honey, and vanilla extract. Stir until the mixture is smooth and well combined.
- Combine wet and dry mixtures. Pour the wet ingredients into the dry oat mixture and stir thoroughly until all ingredients are fully incorporated, forming a consistent batter.
- Add optional nuts and dried fruit. If you like, gently fold in the chopped walnuts or pecans along with raisins or cranberries to add extra texture and flavor.
- Transfer to baking dish. Pour the combined mixture into the prepared baking dish and spread it evenly with a spatula for uniform baking.
- Bake the oatmeal. Place the baking dish in the preheated oven and bake for 35 to 40 minutes. The oatmeal is done when the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve. Remove from the oven and allow the baked oatmeal to cool for a few minutes. Serve warm on its own or topped with yogurt or a drizzle of extra maple syrup for added richness.
Notes
- You can substitute dairy milk with almond, oat, or soy milk for a dairy-free version.
- Use pumpkin pie spice instead of individual spices for convenience and an extra flavor boost.
- For a crunchier topping, sprinkle additional nuts on top before baking.
- This baked oatmeal stores well in the refrigerator for up to 4 days and reheats nicely in the microwave.
- Feel free to customize add-ins based on your preference, such as chocolate chips or other dried fruits.
