Description
This comforting Pumpkin Baked Oatmeal is a warm, hearty breakfast perfect for autumn mornings. Combining wholesome oats with pumpkin puree and warming spices, it offers a deliciously moist and flavorful dish that’s both nutritious and easy to prepare. Ideal for meal prep, it’s great served warm with yogurt or a drizzle of maple syrup.
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
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with melted coconut oil or butter to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs thoroughly, then add the pumpkin puree, milk, maple syrup, and vanilla extract. Mix until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl and stir the mixture until fully combined and evenly moistened.
- Add Optional Nuts and Fruits: If using, fold in the chopped walnuts or pecans along with raisins or cranberries, distributing them evenly throughout the batter.
- Transfer to Baking Dish: Pour the oatmeal mixture into the prepared baking dish and spread it out evenly with a spatula to ensure uniform baking.
- Bake the Oatmeal: Place the dish in the preheated oven and bake for 35-40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from oven and allow the baked oatmeal to cool for a few minutes. Serve warm on its own or topped with yogurt or an extra drizzle of maple syrup, if desired.
Notes
- You can use any milk of your choice including almond, oat, or cow’s milk.
- Maple syrup can be substituted with honey for a different natural sweetness.
- To make it vegan, replace eggs with flax eggs and use non-dairy milk and vegan butter/oil.
- Feel free to swap walnuts or pecans for seeds like pumpkin or sunflower seeds for added texture.
- Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
