Pumpkin Baked Oatmeal makes a fantastic Thanksgiving Brunch recipe. It is actually easy enough for a tasty fall breakfast any day.
Pumpkin Baked oatmeal is a lightly sweet hearty breakfast with plenty of soluble fiber from oats and Vitamins from the pumpkin.
Enjoy a serving of this delicious baked oatmeal with a cup of Pumpkin Pie White Hot Chocolate or a Copycat Starbucks Caramel Frappuccino.
Pumpkin Baked Oatmeal
Here is a simple guide to making the oatmeal bake. Printable recipe card is below.
What you need
- 2 cups old fashioned rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ cup chopped pecans (plus extra for garnish)
- 1 ½ cups milk (non-dairy if vegan)
- 1 cup pumpkin puree
- ¼ cup pure maple syrup
- 1 egg (Substitute 1 tbsp chia seeds + 3 tablespoons water for vegan version)
- ½ teaspoon vanilla extract
Making the Baked Oatmeal
Start by preheating your oven to 350 degrees. Prepare a baking dish (2 Qt.) by coating inside with non-stick cooking spray. Set aside.
Combine oats, baking powder, salt, pumpkin pie spice and nuts in a large bowl. Stir to mix.
Whisk the wet ingredients (milk, pumpkin puree, maple syrup, egg and vanilla extract) together in a medium bowl. Then pour into the larger bowl with dry ingredients.
Mix well.
Pour into the prepared baking dish. Bake for 28-30 minutes. Check to ensure the center is set.
The baked oatmeal will be good in the refrigerator for up to 4-5 days.
Tasty Baked Oatmeal Additions
Want to supe up your Pumpkin Baked Oatmeal? Try adding some chocolate chips (either semi-sweet or white) or dried cranberries.
Top each individual serving with maple syrup, a sprinkle of brown sugar, some banana jam, whipped cream or a big dollop of Greek yogurt.
Can I swap another kind of oats?
Rolled oats (aka old fashioned oats) are what the recipe is designed around. I do not suggest you use quick oats as they are likely to break down too much in preparation. Steel cut oats may be a viable alternative to the rolled oats, but liquid measures and bake time would both need to be adjusted up.
Don’t feel like cooking? Make my Pumpkin Overnight Oats.
Ingredients
- 2 cups old fashioned rolled oats (certified gluten free if necessary)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ cup chopped pecans (plus extra for garnish)
- 1 ½ cups milk (non-dairy if vegan)
- 1 cup pumpkin puree
- ¼ cup pure maple syrup
- 1 egg (Substitute 1 tbsp chia seeds + 3 tablespoons water for vegan version)
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees Spray a 2 quart baking dish with cooking spray and set aside.
- In a large bowl, add oats, baking powder, salt, pumpkin pie spice and nuts. Stir to combine.
- In a medium bowl, add milk, pumpkin puree, maple syrup, egg (or chiand vanilla extract. Whisk to combine.
- Pour wet ingredients into dry ingredients and stir to combine.
- Pour mixture into prepared baking dish and place in preheated oven. Bake for 28-30 minutes or liquid is absorbed and center is set.
- Serve warm with a drizzle of maple syrup and add a splash of milk if desired.
- Oatmeal may be stored in the refrigerator for up to 4-5 days.
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