Pumpkin Baked Oatmeal
A cozy, comforting baked oatmeal recipe packed with warm pumpkin spice and perfect for a hearty fall breakfast or brunch.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 6-8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- avocado oil or neutral oil for greasing
- 2 cups rolled oats
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup milk of choice
- 2 large eggs
- 2 teaspoons vanilla
- ⅓ cup maple syrup or honey
- chocolate chips, nuts, raisins or topping of choice. optional
Instructions
- Preheat your oven to 375°F (190°C).
- Grease an 8×8 inch baking dish with avocado oil or neutral oil.
- In a medium bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir these dry ingredients together until well mixed.
- To the same bowl, add the pumpkin puree, milk of your choice, large eggs, vanilla, and maple syrup or honey. Stir all the wet ingredients into the dry until just combined.
- Pour the oatmeal mixture evenly into the prepared baking dish.
- Bake for 30-35 minutes, or until the edges are puffed, the center is set, and the top is golden brown.
- Remove the baking dish from the oven.
- Let the Pumpkin Baked Oatmeal cool for 10 minutes before slicing and serving.
- Enjoy warm, topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream, or simply on its own.
Notes
Ensure you use rolled oats, not instant, for the best texture.
Use pumpkin puree, not pumpkin pie filling, for accurate flavor and sweetness.
Let the baked oatmeal cool for at least 10 minutes before slicing; it helps it set.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Find it online: https://homecookstudio.com/pumpkin-baked-oatmeal/