Baked Pumpkin Oatmeal
Baked Pumpkin Oatmeal is the perfect cozy fall breakfast! This pumpkin oatmeal is a warm, comforting breakfast dish that combines the creamy richness of oats with the sweet, spicy flavors of autumnal pumpkin and spices, all baked to golden perfection.
Welcome to a cozy corner of your kitchen, where the magic of fall meets the comfort of a warm breakfast bowl! Today, we're diving into a recipe that perfectly captures the essence of autumn: Baked Pumpkin Oatmeal. Imagine waking up to the rich, spicy aroma of cinnamon and nutmeg blending with the sweet, earthy scent of pumpkin—sounds like a morning dream, right?
This baked oatmeal isn’t just about indulgence; it’s also a wholesome start to your day, packed with whole grains and nutrients and bursting with flavor. Whether you’re looking to impress guests at a brunch or just want a hearty, comforting meal to kick off your day, this recipe is your ticket to a delicious fall feast.
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Why You'll Love This Recipe
- Easy - this baked oatmeal recipe is so easy to whip up. Just combine all of the ingredients and bake!
- Wholesome - this baked oatmeal is full of nutrients, whole grains, fiber, and low in fat.
- Delicious - this oatmeal recipe is full of pumpkin pie spices and vanilla flavor, and is so cozy and delicious.
- Satisfying and Filling - especially if you top it with a dollop of Greek yogurt, this baked oatmeal will fill you up and keep you satisfied all morning.
- Can Be Gluten-Free - just use gluten free oats!
Looking for other baked oatmeal recipes? Check out my Maple Brown Sugar Baked Oatmeal, Raspberry Baked Oatmeal, and Eggnog Baked Oatmeal.
Ingredients
Old Fashioned Oats - I always use old fashioned oats when I make baked oatmeal, and cannot recommend instant quick oats or steel cut oats.
Pumpkin Puree - use pure pumpkin puree, not pumpkin pie filling. Pumpkin adds a boost of vitamin A, vitamin C, antioxidants, and fiber.
Milk - you can use whatever type of milk you prefer. I used unsweetened vanilla almond milk but you can use whole milk, skim milk, coconut milk, oat milk, almond milk, soy milk, or whatever milk you prefer.
Vanilla Yogurt - I use whole milk vanilla yogurt, which adds some probiotics, sweetness, and flavor.
Vanilla Extract - for more vanilla flavor.
Eggs - two whole large eggs are used in this pumpkin oatmeal recipe.
Maple Syrup - the other source of sweetness in this recipe.
Pumpkin Pie Spice - I always have this on hand during the fall months because it's an easy way to add pumpkin spice flavor to baked goods. This is a combination of cinnamon, nutmeg, ginger, cloves, and allspice.
Baking Powder - this helps lighten the texture of this baked oatmeal recipe.
Salt - this helps bring out the flavor.
Pecans - I like to serve it with chopped pecans on top.
Please refer to the recipe card for the complete list of ingredients.
Variations
Individual Spices - if you want to use individual pumpkin spices, you definitely can. I would add 2 teaspoon cinnamon, ¼ teaspoon allspice, ¼ teaspoon cloves, ½ teaspoon ginger, and ½ teaspoon nutmeg.
Chocolate Chips - you can add 1 cup of chocolate chips to this oatmeal bake.
Gluten Free - you can use gluten free oats if you'd like to make this gluten free.
Different Squash Puree - use butternut squash or sweet potato puree instead of pumpkin puree.
Different Sweetener - you can use honey or brown sugar instead of maple syrup.
Step by Step Instructions
Photo 1. In a large bowl, whisk together the pumpkin puree, milk, yogurt, eggs, vanilla extract, and maple syrup.
Photo 2. Whisk together until smooth.
Photo 3. In a separate bowl, combine the oats, pumpkin pie spice, baking powder, and salt.
Photo 4. Add the wet ingredients to the dry ingredients and stir until combined.
Photo 5. Add the combination to a greased 9" baking pan.
Photo 6. Bake in a 350 degrees F oven for 35-40 minutes. Serve and enjoy!
Expert Tips
Storage - store leftovers in an airtight container in the refrigerator for 5-7 days. You can also freeze this baked oatmeal, ideally in individual portions, for up to 3-4 months.
Reheat - reheat leftover baked oatmeal in the microwave. I like to drizzle some milk on leftovers to make it creamy again.
Serving Suggestions - I like serving this with chopped pecans and a dollop of greek yogurt for some protein. Other ideas are walnuts, chocolate chips, almonds, chia seeds, a dollop of peanut butter or almond butter, or a drizzle of maple syrup.
Recipe FAQs
You can! Simply fill greased muffin tin ⅔ the way up and bake at 350 for 20-22 minutes to make oatmeal cups.
Yes! You can bake this head of time and just reheat. To prep the mixture without baking ahead of time, mix together the dry ingredients and keep in a covered container at room temperature, and then mix together the wet ingredients and store in a covered container in the refrigerator. Once you're ready to cook it, combine the wet and dry ingredients and follow the rest of the instructions.
Other Pumpkin Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Baked Pumpkin Oatmeal
Ingredients
Dry Ingredients
- 3 cups old fashioned oats
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 15 ounces pumpkin puree
- 1 cup milk
- ½ cup vanilla whole milk yogurt
- ½ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, combine all of the dry ingredients and stir well to combine.
- In a medium bowl, whisk together the wet ingredients - pumpkin puree, milk, yogurt, maple syrup, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients and stir with a spatula until combined.
- Transfer the mixture to a greased 10" baking dish.
- Bake in the preheated oven for 35-40 minutes, or until golden and baked through.
- Serve topped with warm milk, yogurt, and/or chopped nuts.
