Warm pumpkin baked oatmeal in a bowl with autumn decorations

Warm Pumpkin Baked Oatmeal for Cozy Fall Mornings

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Why Make This Recipe

Warm Pumpkin Baked Oatmeal is the perfect dish for cozy fall mornings. It combines the beloved flavors of pumpkin and spices, creating a comforting meal that warms you up from the inside out. This recipe is not just delicious; it’s also nutritious, making it a great choice for breakfast. Plus, you can prepare it in advance and enjoy it throughout the week, making your mornings smoother.

How to Make Warm Pumpkin Baked Oatmeal

Ingredients

  • 1 tablespoon Olive Oil or Avocado Oil (For greasing the baking dish.)
  • 2 cups Rolled Oats (Use certified gluten-free oats if necessary.)
  • 2 teaspoons Pumpkin Spice (Can be substituted with a mix of cinnamon, nutmeg, and ginger.)
  • 1 teaspoon Baking Powder
  • 0.25 teaspoon Salt
  • 1 cup Pumpkin Puree (Use pure pumpkin puree, not pumpkin pie filling.)
  • 1.25 cups Milk of Choice (Almond milk works well for a dairy-free option.)
  • 2 large Eggs (Can be substituted with flax eggs.)
  • 2 teaspoons Vanilla
  • 0.33 cup Maple Syrup or Honey (Can substitute with another liquid sweetener.)
  • Chocolate Chips (For added sweetness.)
  • Nuts (For texture.)
  • Raisins (For sweetness.)

Directions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a baking dish with olive oil or avocado oil.
  3. In a large bowl, mix together the rolled oats, pumpkin spice, baking powder, and salt.
  4. In another bowl, combine the pumpkin puree, milk, eggs, vanilla, and maple syrup or honey. Mix until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir until everything is combined. You can add chocolate chips, nuts, and raisins at this stage if you like.
  6. Pour the oatmeal mixture into the greased baking dish and spread it evenly.
  7. Bake in the preheated oven for about 30-35 minutes, or until the top is set and slightly golden.
  8. Let cool for a few minutes before serving.

How to Serve Warm Pumpkin Baked Oatmeal

Serve your Warm Pumpkin Baked Oatmeal straight from the oven. You can top it with extra chocolate chips, nuts, or a drizzle of maple syrup. Add a splash of milk or a scoop of yogurt on the side for extra creaminess. Enjoy this dish warm for the best experience!

How to Store Warm Pumpkin Baked Oatmeal

Allow leftovers to cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to five days. To reheat, simply warm it in the microwave or oven until heated through.

Tips to Make Warm Pumpkin Baked Oatmeal

  • Use a variety of add-ins like pecans or walnuts for crunch.
  • To make it extra creamy, substitute some of the milk with yogurt.
  • Consider making a double batch so you have breakfast ready for several days.

Variation

If you want to change things up, try adding mashed bananas for natural sweetness or mix in some chopped apples for a fruity twist. You can also use different spices like cinnamon alone if you prefer a simpler flavor.

FAQs

Can I make this recipe vegan?
Yes, you can substitute the eggs with flax eggs and use almond milk or another plant-based milk to keep it vegan.

Can I freeze this baked oatmeal?
Yes, you can freeze individual portions. Just make sure to wrap them well before placing them in the freezer.

How do I know when the oatmeal is done baking?
The oatmeal is ready when the edges are set and the center is firm. A toothpick inserted in the center should come out clean or with a few moist crumbs.

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Warm Pumpkin Baked Oatmeal

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  • Author: jurgentukur
  • Total Time: 50
  • Yield: 8 servings
  • Diet: Vegetarian
Print Recipe

Description

A comforting and nutritious breakfast dish combining pumpkin and spices, perfect for fall mornings.

Ingredients

  • 1 tablespoon Olive Oil or Avocado Oil (For greasing the baking dish)
  • 2 cups Rolled Oats (Use certified gluten-free oats if necessary)
  • 2 teaspoons Pumpkin Spice (Can be substituted with a mix of cinnamon, nutmeg, and ginger)
  • 1 teaspoon Baking Powder
  • 0.25 teaspoon Salt
  • 1 cup Pumpkin Puree (Use pure pumpkin puree, not pumpkin pie filling)
  • 1.25 cups Milk of Choice (Almond milk works well for a dairy-free option)
  • 2 large Eggs (Can be substituted with flax eggs)
  • 2 teaspoons Vanilla
  • 0.33 cup Maple Syrup or Honey (Can substitute with another liquid sweetener)
  • Chocolate Chips (For added sweetness)
  • Nuts (For texture)
  • Raisins (For sweetness)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a baking dish with olive oil or avocado oil.
  3. In a large bowl, mix together the rolled oats, pumpkin spice, baking powder, and salt.
  4. In another bowl, combine the pumpkin puree, milk, eggs, vanilla, and maple syrup or honey. Mix until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir until everything is combined. You can add chocolate chips, nuts, and raisins at this stage if you like.
  6. Pour the oatmeal mixture into the greased baking dish and spread it evenly.
  7. Bake in the preheated oven for about 30-35 minutes, or until the top is set and slightly golden.
  8. Let cool for a few minutes before serving.

Notes

Serve warm topped with extra chocolate chips, nuts, or a drizzle of maple syrup. Store leftovers in an airtight container in the fridge for up to five days.

  • Prep Time: 15
  • Cook Time: 35
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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