Description

This Pumpkin Baked Oatmeal is a warming and wholesome breakfast dish perfect for the fall season. Combining rolled oats with creamy pumpkin purée, warm spices, and optional mix-ins like nuts or chocolate chips, this recipe delivers comforting flavors with a nutritious boost. Baked until golden and set, it’s ideal for meal prep and can be served warm with milk or yogurt for a hearty start to your day.

Ingredients

Scale

Base Ingredients

2 cups old-fashioned rolled oats
1/2 cup canned pumpkin purée
1/4 cup maple syrup or honey
1 1/2 cups milk (dairy or non-dairy)
2 large eggs
1 teaspoon vanilla extract

Spices & Leavening

1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt

Optional Mix-ins

1/4 cup chopped pecans or walnuts (optional)
1/4 cup mini chocolate chips or raisins (optional)

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Instructions

Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch or 9×9-inch baking dish to prevent sticking.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, maple syrup, milk, eggs, and vanilla extract until the mixture is smooth and well combined.
Add Dry Ingredients: Stir in the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt into the wet mixture. Mix thoroughly to ensure an even distribution of ingredients.
Incorporate Optional Mix-ins: Fold in the chopped nuts or chocolate chips/raisins if you’re using them, ensuring they are evenly dispersed throughout the batter.
Transfer to Baking Dish: Pour the oatmeal mixture into the prepared baking dish and spread it out evenly for uniform cooking.
Bake: Place the baking dish in the oven and bake for 30 to 35 minutes. The oatmeal is done when the top is set and lightly golden in color.
Cool and Serve: Allow the baked oatmeal to cool slightly before serving. Enjoy warm on its own, or add a splash of milk, a dollop of yogurt, or a drizzle of maple syrup for extra flavor.

Notes

For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk.
Leftover baked oatmeal can be stored in the refrigerator for up to 5 days and reheated in the microwave for a quick meal.
You can customize this recipe by adding different nuts, dried fruits, or flavor extracts to suit your taste.