Description
This Pumpkin Baked Oatmeal is a cozy, nutrient-packed breakfast that’s perfect for chilly fall mornings. Made with wholesome oats, pumpkin puree, warm spices, and sweetened naturally with maple syrup or honey, it’s easy to prepare, incredibly satisfying, and great for meal prep. Top it with nuts, chocolate chips, or fruit for added flavor and texture!
Ingredients
Scale
- For the Base:
- Olive oil or avocado oil (for greasing)
- 2 cups rolled oats (certified gluten-free if needed)
- 2 tsp pumpkin spice
- 1 tsp baking powder
- 1/4 tsp salt
- Wet Ingredients:
- 1 cup pumpkin puree (not pie filling)
- 1 1/4 cups milk of choice (e.g., almond, oat, dairy)
- 2 large eggs (or 2 flax eggs for vegan)
- 2 tsp vanilla extract
- 1/3 cup maple syrup or honey
- Optional Add-Ins:
- Chocolate chips
- Chopped nuts (walnuts, pecans)
- Raisins or other dried fruit
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Grease Baking Dish: Lightly grease an 8×8-inch baking dish with olive oil or avocado oil.
- Mix Dry Ingredients: In a medium bowl, combine rolled oats, pumpkin spice, baking powder, and salt.
- Mix Wet Ingredients: In the same or a separate bowl, whisk together pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey until smooth.
- Combine: Add the wet ingredients to the dry and stir until just combined. Fold in optional add-ins like nuts or chocolate chips if using.
- Bake: Pour the mixture into the prepared dish and spread evenly. Bake for 30–35 minutes, or until the edges are puffed and the center is set.
- Cool: Allow to cool for about 5 minutes before slicing. The oatmeal will firm up as it cools.
- Serve: Enjoy warm with your favorite toppings like yogurt, milk, fresh fruit, or a drizzle of maple syrup.
Notes
- Vegan Option: Use flax eggs and plant-based milk.
- Nut-Free: Omit nuts or use pumpkin/sunflower seeds.
- Make Ahead: Bake ahead and reheat individual portions throughout the week.
- Sugar Alternative: Substitute maple syrup with brown sugar or agave if preferred.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 8g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
Keywords: pumpkin baked oatmeal, baked oats, fall breakfast, healthy pumpkin oatmeal, gluten-free baked oatmeal