Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal is a warm, comforting, and nutritious breakfast that’s packed with fall flavors. Made with wholesome oats, pumpkin purée, and cozy spices, this dish is naturally sweetened and perfect for meal prep. Whether served fresh out of the oven or reheated for a quick breakfast, it’s a satisfying way to start your day!

Why You’ll Love This Recipe

• Easy & Wholesome – Simple ingredients with no refined sugar.
• Warm & Comforting – Perfect for cozy mornings.
• Meal-Prep Friendly – Make ahead and enjoy throughout the week.
• Customizable – Add nuts, chocolate chips, or dried fruit.
• Naturally Gluten-Free – Made with oats, which are naturally gluten-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rolled oats
• Pumpkin purée (not pumpkin pie filling)
• Almond milk (or any milk of choice)
• Maple syrup or honey
• Eggs (or flax eggs for vegan option)
• Baking powder
• Cinnamon
• Pumpkin pie spice
• Vanilla extract
• Salt
• Chopped nuts (optional)
• Chocolate chips or raisins (optional)

Directions

1. Preheat the Oven – Set your oven to 350°F (175°C). Grease a baking dish.
2. Mix Dry Ingredients – In a large bowl, combine oats, baking powder, cinnamon, pumpkin pie spice, and salt.
3. Mix Wet Ingredients – In another bowl, whisk together pumpkin purée, almond milk, maple syrup, eggs, and vanilla extract.
4. Combine Everything – Pour the wet ingredients into the dry ingredients and mix well. Stir in optional add-ins like nuts or chocolate chips.
5. Bake – Pour the mixture into the prepared baking dish and spread evenly. Bake for 30-35 minutes until set and golden brown.
6. Cool & Serve – Let it cool for a few minutes before slicing. Serve warm with extra maple syrup or yogurt.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• Vegan Option – Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
• Extra Protein – Add a scoop of protein powder or mix in Greek yogurt.
• Nut-Free – Skip the nuts and use sunflower seeds for crunch.
• Sweeter Version – Increase maple syrup or add mashed banana.
• Spicy Kick – Add a pinch of nutmeg or ginger for extra warmth.

Storage/Reheating

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Cut into portions, wrap tightly, and freeze for up to 3 months.
• Reheat: Microwave for 30-60 seconds or warm in the oven at 300°F (150°C) until heated through.

FAQs

Can I make this without eggs?

Yes! Use flax eggs or an extra ¼ cup of applesauce.

Do I need to use rolled oats?

Rolled oats work best, but quick oats can be used for a softer texture.

Can I make this ahead of time?

Yes! Bake, cool, and store for easy breakfasts all week.

How do I serve baked oatmeal?

Top with yogurt, maple syrup, nuts, or a drizzle of nut butter.

Can I use steel-cut oats?

Not for this recipe, as they require a longer cooking time and more liquid.

What’s the best milk to use?

Any milk works—almond, oat, coconut, or dairy milk.

How do I make it more dessert-like?

Add extra chocolate chips, caramel drizzle, or a dollop of whipped cream.

Can I use fresh pumpkin instead of canned?

Yes! Roast and purée fresh pumpkin for the best flavor.

What’s the best pan size?

An 8×8-inch or 9×9-inch baking dish works well.

Can I add fruit?

Yes! Try adding chopped apples, pears, or dried cranberries.

Conclusion

Pumpkin Baked Oatmeal is a delicious and nutritious way to enjoy fall flavors in a hearty breakfast. With its warm spices, natural sweetness, and customizable options, this dish is perfect for meal prep or a cozy morning treat. Try it today and enjoy a healthy, satisfying start to your day!

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