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.
Pumpkin Baked oatmeal is a lightly sweet hearty breakfast with plenty of soluble fiber from oats and Vitamins from the pumpkin. Perfect for a fall brunch!
- 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
- 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.
Leave a Reply