Description

This Pumpkin Baked Oatmeal is a comforting and nutritious breakfast treat perfect for fall. Made with wholesome rolled oats, pumpkin puree, warm pumpkin spice, and a touch of maple syrup, it’s easy to prepare and baked to golden perfection. Topped optionally with chocolate chips, nuts, or raisins, this dish offers a hearty, flavorful start to your day that’s great warm or stored for quick meals throughout the week.

Ingredients

Scale

Base Ingredients

Olive oil or avocado oil, for greasing
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 cup milk of choice (almond milk works great if dairy-free)
2 large eggs (can substitute flax eggs to make egg-free)
2 teaspoons vanilla extract
⅓ cup maple syrup or honey

Optional Toppings

Chocolate chips
Nuts
Raisins
Toppings of choice

Cook Mode Prevent your screen from going dark

Instructions

Preheat and grease: Preheat your oven to 375℉ (190℃). Grease an 8×8 inch baking dish with olive or avocado oil to prevent sticking and ensure easy removal.
Mix dry ingredients: In a medium bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir well to evenly distribute the leavening agents and spices throughout the oats.
Add wet ingredients: Add the pumpkin puree, milk of choice, eggs, vanilla extract, and maple syrup (or honey) to the bowl with dry ingredients. Stir everything together until fully incorporated into a uniform batter.
Prepare for baking: Pour and spread the oatmeal mixture evenly into the greased baking dish. If desired, sprinkle chocolate chips, nuts, raisins, or other toppings on top.
Bake: Place the dish in the preheated oven and bake for 30-35 minutes. The oatmeal is done when the edges are puffed, the center is set, and the top turns a golden color.
Cool and serve: Remove the baked oatmeal from the oven and let it cool for 5 minutes before slicing. The texture will be soft immediately out of the oven but will firm up as it cools. Serve warm, optionally topped with yogurt, a splash of milk, honey or maple syrup, fresh fruit, or whipped cream.
Store leftovers: After cooling completely, store any leftovers in an airtight container in the refrigerator for up to 4 days for quick, healthy breakfasts throughout the week.

Notes

This recipe can easily be made gluten-free by using certified gluten-free rolled oats.
For an egg-free version, substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes).
The pumpkin spice blend can be homemade or store-bought, typically containing cinnamon, nutmeg, ginger, and cloves.
Feel free to customize with your favorite mix-ins like dried fruit, seeds, or different nuts for extra texture and flavor.
Make sure to not use pumpkin pie filling as it contains added sugars and spices not intended for this baking recipe.
Best served warm but can be eaten cold or reheated for convenience.

Nutrition

Serving Size: 1 slice (about 1/9 of recipe)
Calories: 210
Sugar: 8g
Sodium: 140mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 6g
Cholesterol: 40mg