Pumpkin Baked Oatmeal Nourishing and Simple Recipe

by
To make pumpkin baked oatmeal, you need some key items. Here’s what you will need: - 2 cups rolled oats - 1 can (15 oz) pumpkin puree - 2 cups almond milk (or preferred milk) - 1/3 cup maple syrup - 1/4 cup coconut oil, melted - 2 teaspoons vanilla extract - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt These ingredients create a warm and cozy dish perfect for any time of year. You can add more flavor and texture to your pumpkin baked oatmeal. Consider these options: - 1/2 cup chopped walnuts - 1/4 cup raisins or cranberries These add-ins give a nice crunch and sweetness. You can mix and match based on your taste. While almond milk works well, you can use other types of milk. Here are some options: - Soy milk - Oat milk - Coconut milk Each milk option brings a unique taste and texture. Experiment to find your favorite! For the full recipe, check out the recipe section above. First, I set my oven to 350°F (175°C). This helps the oatmeal cook evenly. Next, I take a 9x9-inch baking dish and grease it. I use coconut oil or cooking spray for this. Greasing the dish stops the oatmeal from sticking. It also makes serving easier. In a large bowl, I add 2 cups of rolled oats. Then, I open a can of pumpkin puree and scoop it in. I pour in 2 cups of almond milk and 1/3 cup of maple syrup. For a rich flavor, I add 1/4 cup of melted coconut oil. Then, I mix in 2 teaspoons of vanilla extract for a sweet touch. I stir everything until it's well blended. Next, I sprinkle in 1 teaspoon of baking powder, 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. This mix gives the oatmeal its warm, cozy taste. I mix again to ensure all ingredients are combined. If I want extra crunch, I fold in 1/2 cup of chopped walnuts and 1/4 cup of raisins or cranberries. I pour the oatmeal mixture into the greased baking dish. I spread it out evenly with a spatula. Then, I place it in the preheated oven. I set a timer for 30 to 35 minutes. I check for doneness by inserting a toothpick in the center. If it comes out clean, the oatmeal is ready. Once done, I let it cool for a few minutes before serving. I love enjoying it warm, topped with a drizzle of maple syrup and a sprinkle of cinnamon. You can find the full recipe above to make this delightful dish at home! To boost the pumpkin taste, use fresh pumpkin puree if you can find it. Fresh pumpkin gives a bright and rich flavor. You can also add a bit more pumpkin pie spice or cinnamon. Try adding a splash of maple extract for extra depth. Keep tasting as you mix, and adjust to get your favorite flavor. You can prepare this recipe ahead of time. Mix all the ingredients but do not bake them yet. Cover the bowl and store it in the fridge overnight. The next morning, just pour the mixture into the baking dish and bake. This makes mornings easier and keeps your day stress-free. Serve your pumpkin baked oatmeal warm in bowls. Drizzle some extra maple syrup on top for sweetness. A sprinkle of cinnamon adds a nice touch. For creaminess, add a dollop of Greek yogurt or whipped cream. Pair it with fresh fruit like bananas or apples for a colorful plate. Enjoy it as a breakfast dish or a cozy snack! You can find the full recipe in the previous section. {{image_2}} To make gluten-free pumpkin baked oatmeal, use certified gluten-free oats. Regular oats can have gluten. By choosing gluten-free oats, you ensure a safe dish for those with gluten allergies. The rest of the recipe stays the same. You can still enjoy the warm, spiced flavor of pumpkin. This recipe is simple to make vegan. Use plant-based milk like almond or oat milk. Replace the eggs with flaxseed meal or chia seeds mixed with water. This keeps the texture light and fluffy. You can also use maple syrup for sweetening, as it is naturally vegan. You can change the flavors by adding different spices. Try nutmeg or ginger for a new taste. You can also mix in fruits like apples or pears for sweetness. Adding nuts like pecans or almonds gives a nice crunch. For a twist, try some chocolate chips for a sweet surprise! You can find the full recipe linked here for more details. After you enjoy your pumpkin baked oatmeal, store leftovers in an airtight container. Keep it in the fridge for up to five days. Make sure it cools before sealing the container. This helps keep the oatmeal fresh and tasty. To reheat, scoop out the amount you want. Place it in a microwave-safe bowl. Heat in the microwave for 30 seconds. Stir, then heat for another 30 seconds if needed. You can also warm it in the oven. Preheat it to 350°F (175°C) and bake for about 10 minutes. Add a splash of milk if it feels dry. If you want to save some for later, freezing is a great option. Cut the baked oatmeal into squares. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. It can last up to three months in the freezer. To enjoy, thaw it in the fridge overnight and reheat as described above. You can also bake it straight from the freezer, just add a few extra minutes to the time. Yes, you can use quick oats. Quick oats cook faster and may change the texture. They can make your baked oatmeal softer. If you prefer a chewier bite, stick with rolled oats. Rolled oats absorb liquid well, giving a nice texture. Pumpkin baked oatmeal lasts about five days in the fridge. Store it in an airtight container for best results. You can easily reheat it in the microwave or oven when ready to eat. Enjoy it warm for a cozy breakfast. Yes, you can use fresh pumpkin. Just cook and mash the pumpkin first. This adds a nice, fresh taste. Make sure to drain any excess water. This keeps your baked oatmeal from getting too runny. If you like, you can even roast the pumpkin for added flavor. For the complete recipe, check out the Full Recipe section. In this blog post, we explored pumpkin baked oatmeal. We discussed key ingredients and helpful tips. You learned how to prepare and bake it step-by-step. We shared variations for gluten-free and vegan options. Plus, we covered storage and reheating instructions. Pumpkin baked oatmeal is easy, tasty, and great for any meal. Enjoy your baking and make it your own with fun flavors!

WANT TO SAVE THIS RECIPE?

Are you ready for a warm, hearty breakfast that’s both easy and nourishing? My Pumpkin Baked Oatmeal is perfect for chilly mornings or any time you crave comfort. With simple ingredients and no fuss, you’ll enjoy a delicious meal that packs in the fall flavors you love. In this post, I’ll guide you through every step, share tips for the best results, and explore tasty variations. Let’s get baking!

Jump to Recipe

Ingredients

Essential Ingredients for Pumpkin Baked Oatmeal

To make pumpkin baked oatmeal, you need some key items. Here’s what you will need:

– 2 cups rolled oats

– 1 can (15 oz) pumpkin puree

– 2 cups almond milk (or preferred milk)

– 1/3 cup maple syrup

– 1/4 cup coconut oil, melted

– 2 teaspoons vanilla extract

– 1 teaspoon baking powder

– 1 teaspoon pumpkin pie spice

– 1/2 teaspoon ground cinnamon

– 1/4 teaspoon salt

These ingredients create a warm and cozy dish perfect for any time of year.

Optional Add-Ins for Extra Flavor

You can add more flavor and texture to your pumpkin baked oatmeal. Consider these options:

– 1/2 cup chopped walnuts

– 1/4 cup raisins or cranberries

These add-ins give a nice crunch and sweetness. You can mix and match based on your taste.

Suggested Milk Alternatives

While almond milk works well, you can use other types of milk. Here are some options:

– Soy milk

– Oat milk

– Coconut milk

Each milk option brings a unique taste and texture. Experiment to find your favorite! For the full recipe, check out the recipe section above.

Step-by-Step Instructions

Prepping the Baking Dish

First, I set my oven to 350°F (175°C). This helps the oatmeal cook evenly. Next, I take a 9×9-inch baking dish and grease it. I use coconut oil or cooking spray for this. Greasing the dish stops the oatmeal from sticking. It also makes serving easier.

Mixing the Oatmeal Ingredients

In a large bowl, I add 2 cups of rolled oats. Then, I open a can of pumpkin puree and scoop it in. I pour in 2 cups of almond milk and 1/3 cup of maple syrup. For a rich flavor, I add 1/4 cup of melted coconut oil. Then, I mix in 2 teaspoons of vanilla extract for a sweet touch. I stir everything until it’s well blended.

Next, I sprinkle in 1 teaspoon of baking powder, 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. This mix gives the oatmeal its warm, cozy taste. I mix again to ensure all ingredients are combined. If I want extra crunch, I fold in 1/2 cup of chopped walnuts and 1/4 cup of raisins or cranberries.

Baking and Checking for Doneness

I pour the oatmeal mixture into the greased baking dish. I spread it out evenly with a spatula. Then, I place it in the preheated oven. I set a timer for 30 to 35 minutes. I check for doneness by inserting a toothpick in the center. If it comes out clean, the oatmeal is ready.

Once done, I let it cool for a few minutes before serving. I love enjoying it warm, topped with a drizzle of maple syrup and a sprinkle of cinnamon. You can find the full recipe above to make this delightful dish at home!

Tips & Tricks

How to Enhance Pumpkin Flavor

To boost the pumpkin taste, use fresh pumpkin puree if you can find it. Fresh pumpkin gives a bright and rich flavor. You can also add a bit more pumpkin pie spice or cinnamon. Try adding a splash of maple extract for extra depth. Keep tasting as you mix, and adjust to get your favorite flavor.

Make-Ahead Suggestions

You can prepare this recipe ahead of time. Mix all the ingredients but do not bake them yet. Cover the bowl and store it in the fridge overnight. The next morning, just pour the mixture into the baking dish and bake. This makes mornings easier and keeps your day stress-free.

Serving Suggestions and Pairings

Serve your pumpkin baked oatmeal warm in bowls. Drizzle some extra maple syrup on top for sweetness. A sprinkle of cinnamon adds a nice touch. For creaminess, add a dollop of Greek yogurt or whipped cream. Pair it with fresh fruit like bananas or apples for a colorful plate. Enjoy it as a breakfast dish or a cozy snack! You can find the full recipe in the previous section.

Variations

Gluten-Free Pumpkin Baked Oatmeal

To make gluten-free pumpkin baked oatmeal, use certified gluten-free oats. Regular oats can have gluten. By choosing gluten-free oats, you ensure a safe dish for those with gluten allergies. The rest of the recipe stays the same. You can still enjoy the warm, spiced flavor of pumpkin.

Vegan Adaptations

This recipe is simple to make vegan. Use plant-based milk like almond or oat milk. Replace the eggs with flaxseed meal or chia seeds mixed with water. This keeps the texture light and fluffy. You can also use maple syrup for sweetening, as it is naturally vegan.

Flavor Variations (spices, fruit, nuts)

You can change the flavors by adding different spices. Try nutmeg or ginger for a new taste. You can also mix in fruits like apples or pears for sweetness. Adding nuts like pecans or almonds gives a nice crunch. For a twist, try some chocolate chips for a sweet surprise! You can find the full recipe linked here for more details.

Storage Info

How to Store Leftover Pumpkin Baked Oatmeal

After you enjoy your pumpkin baked oatmeal, store leftovers in an airtight container. Keep it in the fridge for up to five days. Make sure it cools before sealing the container. This helps keep the oatmeal fresh and tasty.

Reheating Instructions

To reheat, scoop out the amount you want. Place it in a microwave-safe bowl. Heat in the microwave for 30 seconds. Stir, then heat for another 30 seconds if needed. You can also warm it in the oven. Preheat it to 350°F (175°C) and bake for about 10 minutes. Add a splash of milk if it feels dry.

Freezing for Later Use

If you want to save some for later, freezing is a great option. Cut the baked oatmeal into squares. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. It can last up to three months in the freezer. To enjoy, thaw it in the fridge overnight and reheat as described above. You can also bake it straight from the freezer, just add a few extra minutes to the time.

FAQs

Can I use quick oats instead of rolled oats?

Yes, you can use quick oats. Quick oats cook faster and may change the texture. They can make your baked oatmeal softer. If you prefer a chewier bite, stick with rolled oats. Rolled oats absorb liquid well, giving a nice texture.

How long does pumpkin baked oatmeal last in the fridge?

Pumpkin baked oatmeal lasts about five days in the fridge. Store it in an airtight container for best results. You can easily reheat it in the microwave or oven when ready to eat. Enjoy it warm for a cozy breakfast.

Can I substitute pumpkin puree with fresh pumpkin?

Yes, you can use fresh pumpkin. Just cook and mash the pumpkin first. This adds a nice, fresh taste. Make sure to drain any excess water. This keeps your baked oatmeal from getting too runny. If you like, you can even roast the pumpkin for added flavor.

For the complete recipe, check out the Full Recipe section.

In this blog post, we explored pumpkin baked oatmeal. We discussed key ingredients and helpful tips. You learned how to prepare and bake it step-by-step. We shared variations for gluten-free and vegan options. Plus, we covered storage and reheating instructions.

Pumpkin baked oatmeal is easy, tasty, and great for any meal. Enjoy your baking and make it your own with fun flavors!

To make pumpkin baked oatmeal, you need some key items. Here’s what you will need: - 2 cups rolled oats - 1 can (15 oz) pumpkin puree - 2 cups almond milk (or preferred milk) - 1/3 cup maple syrup - 1/4 cup coconut oil, melted - 2 teaspoons vanilla extract - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt These ingredients create a warm and cozy dish perfect for any time of year. You can add more flavor and texture to your pumpkin baked oatmeal. Consider these options: - 1/2 cup chopped walnuts - 1/4 cup raisins or cranberries These add-ins give a nice crunch and sweetness. You can mix and match based on your taste. While almond milk works well, you can use other types of milk. Here are some options: - Soy milk - Oat milk - Coconut milk Each milk option brings a unique taste and texture. Experiment to find your favorite! For the full recipe, check out the recipe section above. First, I set my oven to 350°F (175°C). This helps the oatmeal cook evenly. Next, I take a 9x9-inch baking dish and grease it. I use coconut oil or cooking spray for this. Greasing the dish stops the oatmeal from sticking. It also makes serving easier. In a large bowl, I add 2 cups of rolled oats. Then, I open a can of pumpkin puree and scoop it in. I pour in 2 cups of almond milk and 1/3 cup of maple syrup. For a rich flavor, I add 1/4 cup of melted coconut oil. Then, I mix in 2 teaspoons of vanilla extract for a sweet touch. I stir everything until it's well blended. Next, I sprinkle in 1 teaspoon of baking powder, 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. This mix gives the oatmeal its warm, cozy taste. I mix again to ensure all ingredients are combined. If I want extra crunch, I fold in 1/2 cup of chopped walnuts and 1/4 cup of raisins or cranberries. I pour the oatmeal mixture into the greased baking dish. I spread it out evenly with a spatula. Then, I place it in the preheated oven. I set a timer for 30 to 35 minutes. I check for doneness by inserting a toothpick in the center. If it comes out clean, the oatmeal is ready. Once done, I let it cool for a few minutes before serving. I love enjoying it warm, topped with a drizzle of maple syrup and a sprinkle of cinnamon. You can find the full recipe above to make this delightful dish at home! To boost the pumpkin taste, use fresh pumpkin puree if you can find it. Fresh pumpkin gives a bright and rich flavor. You can also add a bit more pumpkin pie spice or cinnamon. Try adding a splash of maple extract for extra depth. Keep tasting as you mix, and adjust to get your favorite flavor. You can prepare this recipe ahead of time. Mix all the ingredients but do not bake them yet. Cover the bowl and store it in the fridge overnight. The next morning, just pour the mixture into the baking dish and bake. This makes mornings easier and keeps your day stress-free. Serve your pumpkin baked oatmeal warm in bowls. Drizzle some extra maple syrup on top for sweetness. A sprinkle of cinnamon adds a nice touch. For creaminess, add a dollop of Greek yogurt or whipped cream. Pair it with fresh fruit like bananas or apples for a colorful plate. Enjoy it as a breakfast dish or a cozy snack! You can find the full recipe in the previous section. {{image_2}} To make gluten-free pumpkin baked oatmeal, use certified gluten-free oats. Regular oats can have gluten. By choosing gluten-free oats, you ensure a safe dish for those with gluten allergies. The rest of the recipe stays the same. You can still enjoy the warm, spiced flavor of pumpkin. This recipe is simple to make vegan. Use plant-based milk like almond or oat milk. Replace the eggs with flaxseed meal or chia seeds mixed with water. This keeps the texture light and fluffy. You can also use maple syrup for sweetening, as it is naturally vegan. You can change the flavors by adding different spices. Try nutmeg or ginger for a new taste. You can also mix in fruits like apples or pears for sweetness. Adding nuts like pecans or almonds gives a nice crunch. For a twist, try some chocolate chips for a sweet surprise! You can find the full recipe linked here for more details. After you enjoy your pumpkin baked oatmeal, store leftovers in an airtight container. Keep it in the fridge for up to five days. Make sure it cools before sealing the container. This helps keep the oatmeal fresh and tasty. To reheat, scoop out the amount you want. Place it in a microwave-safe bowl. Heat in the microwave for 30 seconds. Stir, then heat for another 30 seconds if needed. You can also warm it in the oven. Preheat it to 350°F (175°C) and bake for about 10 minutes. Add a splash of milk if it feels dry. If you want to save some for later, freezing is a great option. Cut the baked oatmeal into squares. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. It can last up to three months in the freezer. To enjoy, thaw it in the fridge overnight and reheat as described above. You can also bake it straight from the freezer, just add a few extra minutes to the time. Yes, you can use quick oats. Quick oats cook faster and may change the texture. They can make your baked oatmeal softer. If you prefer a chewier bite, stick with rolled oats. Rolled oats absorb liquid well, giving a nice texture. Pumpkin baked oatmeal lasts about five days in the fridge. Store it in an airtight container for best results. You can easily reheat it in the microwave or oven when ready to eat. Enjoy it warm for a cozy breakfast. Yes, you can use fresh pumpkin. Just cook and mash the pumpkin first. This adds a nice, fresh taste. Make sure to drain any excess water. This keeps your baked oatmeal from getting too runny. If you like, you can even roast the pumpkin for added flavor. For the complete recipe, check out the Full Recipe section. In this blog post, we explored pumpkin baked oatmeal. We discussed key ingredients and helpful tips. You learned how to prepare and bake it step-by-step. We shared variations for gluten-free and vegan options. Plus, we covered storage and reheating instructions. Pumpkin baked oatmeal is easy, tasty, and great for any meal. Enjoy your baking and make it your own with fun flavors!

Pumpkin Baked Oatmeal

Discover the deliciousness of Pumpkin Spice Baked Oatmeal with this easy recipe! Perfect for cozy mornings or a sweet treat, this baked oatmeal combines rolled oats, pumpkin puree, and warm spices for a festive flavor. With options for nuts and dried fruits, it’s customizable to your taste. Click to explore the full recipe and make this irresistible dish that will warm your heart and fill your belly! Enjoy a slice of autumn any time!
Print Recipe Pin Recipe

Ingredients
  

2 cups rolled oats

1 can (15 oz) pumpkin puree

2 cups almond milk (or preferred milk)

1/3 cup maple syrup

1/4 cup coconut oil, melted

2 teaspoons vanilla extract

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

1/4 cup raisins or cranberries (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish.

    In a large mixing bowl, combine the rolled oats, pumpkin puree, almond milk, maple syrup, melted coconut oil, and vanilla extract. Mix until the ingredients are fully incorporated.

      Sprinkle in the baking powder, pumpkin pie spice, ground cinnamon, and salt. Mix well to combine all dry ingredients evenly.

        If using, fold in the chopped walnuts and raisins/cranberries into the mixture for added texture and sweetness.

          Pour the oatmeal mixture into the greased baking dish and spread it out evenly.

            Bake in the preheated oven for 30-35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

              Allow to cool slightly before serving; it can be enjoyed warm or at room temperature.

                Prep Time: 10 minutes | Total Time: 45-50 minutes | Servings: 8

                  - Presentation Tips: Serve warm in bowls, drizzled with extra maple syrup and a sprinkle of cinnamon on top. Add a dollop of Greek yogurt or whipped cream for a delicious twist!

                    WANT TO SAVE THIS RECIPE?