This Easy Pumpkin Baked Oatmeal is a warm and cozy dish that’s perfect for breakfast or a snack. It combines oats, pumpkin puree, and spices for a tasty treat!
Honestly, this recipe makes mornings so much better. Just mix, bake, and enjoy! I love serving it with a drizzle of maple syrup. Who can resist that? 😋
Key Ingredients & Substitutions
Rolled Oats: Old-fashioned rolled oats are perfect because they hold their shape well. If you only have quick oats, you can use them, but the texture will be softer.
Pumpkin Puree: You can use canned pumpkin or make your own from fresh pumpkins. If you’re out of pumpkin, sweet potato puree makes a great substitute.
Milk: I usually go for almond or oat milk to keep it plant-based, but any milk works here. If you want a creamier texture, try using whole milk or even coconut milk.
Sweetener: While maple syrup adds a lovely flavor, honey works well too. For a sugar-free option, try using agave syrup or a sugar substitute if you prefer.
How Can I Ensure My Baked Oatmeal is Perfectly Cooked?
To get perfectly set oatmeal, timing and temperature are key! Make sure to preheat your oven to 375°F (190°C) for even cooking. Here’s how to check if it’s done:
- Bake for 35 to 40 minutes until the top is golden brown.
- Use a toothpick or knife inserted in the center—if it comes out clean, it’s ready!
- If the top starts to brown too quickly, cover it loosely with foil and continue baking until done.
Let it cool for a few minutes before serving. This helps it set more and makes it easier to slice and serve!
Easy Pumpkin Baked Oatmeal
Ingredients You’ll Need:
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1/4 cup pure maple syrup or honey
- 1 3/4 cups milk (dairy or plant-based)
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 cup raisins or dried cranberries (optional)
How Much Time Will You Need?
This Easy Pumpkin Baked Oatmeal takes about 10 minutes of prep time and 35 to 40 minutes of baking time, for a total of about 50 minutes. After that, let it cool for a few minutes before digging in. Perfect for a cozy breakfast treat or a snack!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Dish:
First thing’s first! Preheat your oven to 375°F (190°C). While that’s heating up, lightly grease an 8×8-inch baking dish with cooking spray or butter to prevent sticking. This will make for an easy cleanup!
2. Mix the Dry Ingredients:
In a large mixing bowl, add the rolled oats, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir everything together until evenly combined. This will be the foundation for your delicious oatmeal!
3. Combine the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, eggs, maple syrup (or honey), milk, and vanilla extract. Keep whisking until everything is nice and smooth. You’ll love the smell of the pumpkin spice!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir everything together until it’s fully mixed and there are no dry spots left. It’s okay if the mixture looks a little chunky; that’s normal!
5. Add Nuts and Dried Fruit:
If you’re using nuts and dried fruit, gently fold them into the mixture now. This adds a great texture and extra flavor to your baked oatmeal!
6. Pour and Bake:
Transfer the mixture into your greased baking dish and spread it out evenly. Place it in the preheated oven and bake for 35 to 40 minutes. You want the top to be golden and the center to be set—no wobbling!
7. Cool and Serve:
Once it’s baked, remove it from the oven and let it cool for about 5 to 10 minutes. This helps it firm up a bit, making it easier to cut into squares. Serve warm and enjoy with a drizzle of maple syrup or a splash of milk on top if you’d like!
Enjoy your cozy and nutritious pumpkin baked oatmeal! It’s perfect for breakfast or as a delightful snack throughout the day.
FAQ for Easy Pumpkin Baked Oatmeal
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats, but keep in mind that the texture will be softer and less chewy compared to rolled oats. If you prefer a firmer bite, stick with old-fashioned rolled oats!
Is It Possible to Make This Recipe Vegan?
Absolutely! To make it vegan, substitute eggs with ground flaxseed (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use your favorite plant-based milk. Maple syrup is already vegan, so you’re all set!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days. You can reheat individual portions in the microwave or oven until warmed through. It also makes a great make-ahead breakfast!
Can I Freeze Pumpkin Baked Oatmeal?
Yes, this oatmeal freezes well! After it cools completely, cut it into squares and place in a freezer-safe container or wrap each piece in plastic wrap. It can be frozen for up to 3 months. Simply thaw in the refrigerator overnight before reheating!