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
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
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.
