Print

Pumpkin Baked Oatmeal Recipe

Pumpkin Baked Oatmeal Recipe
Print Recipe

★★★★★

5.1 from 24 reviews

This Pumpkin Baked Oatmeal is a cozy, wholesome breakfast dish perfect for fall mornings. Made with rolled oats, pumpkin puree, warm pumpkin spice, and naturally sweetened with maple syrup or honey, it’s a comforting, fiber-rich meal that can be enjoyed warm or cold. Ideal for gluten-free and dairy-free diets when using suitable ingredients, it’s easy to prepare and customizable with your favorite mix-ins like chocolate chips, nuts, or raisins.

Ingredients

Scale

Base Ingredients

  • 2 cups rolled oats (use certified gluten free if needed)
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 ¼ cups milk of choice (almond milk recommended for dairy-free)
  • 2 large eggs (can substitute with flax eggs for egg-free)
  • 2 teaspoons vanilla extract
  • ⅓ cup maple syrup or honey

Additional

  • Olive oil or avocado oil, for greasing the baking dish
  • Chocolate chips, nuts, raisins, or toppings of choice (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375℉ (190℃). Lightly grease an 8×8 inch baking dish with olive oil or avocado oil to prevent sticking.
  2. Mix Dry Ingredients: In a medium-sized bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir well to evenly distribute the spices and leavening.
  3. Add Wet Ingredients: To the dry mixture, add the pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey. Stir thoroughly until all ingredients are fully incorporated.
  4. Bake the Oatmeal: Pour and spread the mixture evenly into the greased baking dish. Bake in the preheated oven for 30 to 35 minutes. The oatmeal is done when it’s puffed around the edges, set in the center, and the top has turned golden brown.
  5. Cool and Serve: Remove from oven and let the baked oatmeal cool for about 5 minutes. It may be soft initially but will firm up as it cools. Serve warm, optionally topped with yogurt, a splash of milk, honey, maple syrup, fruit, or whipped cream. Leftovers can be cooled completely and stored in an airtight container in the refrigerator for up to 4 days.

Notes

  • Use certified gluten-free oats if you need the recipe to be gluten-free.
  • For an egg-free version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes).
  • You can customize the recipe with chocolate chips, nuts, or raisins by mixing them into the batter before baking or sprinkling on top.
  • This dish can be enjoyed warm or cold and is great for meal prep breakfasts.
  • Use pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

Nutrition

Keywords: pumpkin baked oatmeal, healthy baked oatmeal, gluten free breakfast, fall breakfast recipe, pumpkin spice oatmeal

Find it online: https://tastybynova.com/pumpkin-baked-oatmeal-recipe/