Description
This Pumpkin Baked Oatmeal recipe is a warm, comforting, and nutritious dish perfect for fall mornings. Packed with wholesome ingredients like pumpkin puree, rolled oats, and warming spices, this baked oatmeal combines natural sweetness and hearty texture, making it an ideal make-ahead breakfast for busy days.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 cup whole milk (or preferred milk/milk alternative)
- 2 teaspoons vanilla extract
- 1 cup packed light brown sugar
Dry Ingredients
- 3 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Optional Toppings
- Maple syrup
- Fresh fruit
- Nuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the oatmeal.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, unsweetened applesauce, eggs, whole milk, vanilla extract, and light brown sugar until well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, mix the rolled oats, baking powder, ground cinnamon, pumpkin pie spice, and salt thoroughly.
- Combine Wet and Dry Ingredients: Pour the dry oat mixture into the wet ingredient bowl and stir until everything is evenly incorporated and the oats are fully moistened.
- Transfer to Baking Dish: Lightly grease a 9×13-inch baking dish and pour the oatmeal mixture into it, spreading evenly.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden and the oatmeal is set.
- Cool and Serve: Let the baked oatmeal cool slightly before cutting into portions. Serve warm with optional toppings such as maple syrup, fresh fruit, or nuts for added flavor and texture.
Notes
- You can substitute whole milk with any plant-based milk like almond or oat milk for a dairy-free version.
- Add in nuts or dried fruit to the batter before baking for added texture and flavor.
- This dish can be prepared the night before and baked in the morning for convenience.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat with a splash of milk.
- Use canned pumpkin puree and ensure it’s 100% pumpkin for best results.
