Pumpkin Baked Oatmeal

ByCole Matthews
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why make this recipe

Pumpkin Baked Oatmeal is a delightful and comforting breakfast option. It’s perfect for chilly mornings or when you want something wholesome to start your day. This recipe combines the fun flavors of fall with the heartiness of oats, making it both nutritious and satisfying. Plus, it’s easy to prepare and can be made ahead of time, so you can enjoy a warm, delicious meal any morning.

how to make Pumpkin Baked Oatmeal

Ingredients :

  • 2 ¾ cups old fashioned rolled oats (certified gluten-free, if needed)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ¼ teaspoon fine salt
  • 1 cup pumpkin puree
  • 1 cup milk of choice
  • 2 large eggs
  • ⅓ cup pure maple syrup or honey
  • ¼ cup unsalted butter or coconut oil, melted
  • 2 teaspoons pure vanilla extract
  • ½ cup chopped pecans, toasted + more for topping (omit for nut-free)

Directions :

  1. Preheat the oven to 375℉. Grease a 9×9-inch baking dish with butter or oil spray. Set aside.
  2. In a large bowl, combine the dry ingredients: oats, pumpkin pie spice, baking powder, and salt.
  3. Next, stir in the wet ingredients: pumpkin puree, milk, eggs, maple syrup, melted butter, and vanilla extract. Mix until well combined.
  4. Transfer the batter to the prepared baking dish. Top with additional toasted pecans.
  5. Bake for 30-34 minutes or until the center is set and a toothpick inserted in the center comes out clean.
  6. Let sit for 5 minutes before cutting.
  7. Top servings with a dollop of yogurt or whipped topping, a drizzle of maple syrup, and/or a dash of pumpkin pie spice.

how to serve Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal can be served warm from the oven or reheated. It’s perfect for breakfast, but you can also enjoy it as a snack or dessert. Consider adding toppings like yogurt, fresh fruits, or a sprinkle of additional nuts. Drizzling some maple syrup over the top enhances the flavor even more!

how to store Pumpkin Baked Oatmeal

Once cooled, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can reheat individual servings in the microwave or oven. If you want to keep it longer, consider freezing portions. Just be sure to wrap them tightly to avoid freezer burn.

tips to make Pumpkin Baked Oatmeal

  • Make sure to use old fashioned rolled oats for the best texture. Instant oats may become too mushy.
  • To enhance the flavor, toast the pecans lightly before adding them to the batter.
  • Feel free to adjust the sweetness by adding more or less maple syrup according to your taste.
  • For a dairy-free version, use coconut oil and a non-dairy milk.

variation

If you want to mix things up, try adding in chocolate chips, dried cranberries, or cinnamon for different flavors. You can also swap the pumpkin puree for other pureed fruits like applesauce or mashed bananas.

FAQs

1. Can I make this recipe vegan?
Yes! To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg). Use non-dairy milk and a vegan butter alternative.

2. What can I use instead of pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own using a mix of cinnamon, nutmeg, ginger, and cloves.

3. Can I use quick oats instead of rolled oats?
While you can use quick oats, be aware that the texture will be different. Rolled oats give a chewier and heartier result.

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Pumpkin Baked Oatmeal

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful and comforting breakfast option that combines the fun flavors of fall with the heartiness of oats.

Ingredients

Scale
  • 2 ¾ cups old fashioned rolled oats (certified gluten-free, if needed)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ¼ teaspoon fine salt
  • 1 cup pumpkin puree
  • 1 cup milk of choice
  • 2 large eggs
  • ⅓ cup pure maple syrup or honey
  • ¼ cup unsalted butter or coconut oil, melted
  • 2 teaspoons pure vanilla extract
  • ½ cup chopped pecans, toasted + more for topping (omit for nut-free)

Instructions

  1. Preheat the oven to 375℉. Grease a 9×9-inch baking dish with butter or oil spray. Set aside.
  2. In a large bowl, combine the dry ingredients: oats, pumpkin pie spice, baking powder, and salt.
  3. Stir in the wet ingredients: pumpkin puree, milk, eggs, maple syrup, melted butter, and vanilla extract. Mix until well combined.
  4. Transfer the batter to the prepared baking dish. Top with additional toasted pecans.
  5. Bake for 30-34 minutes or until the center is set and a toothpick inserted in the center comes out clean.
  6. Let sit for 5 minutes before cutting.
  7. Top servings with yogurt or whipped topping, a drizzle of maple syrup, and/or a dash of pumpkin pie spice.

Notes

Ensure to use old fashioned rolled oats for the best texture. Adjust sweetness by adding more or less maple syrup according to your taste.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 10g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 40mg

Keywords: pumpkin, oatmeal, breakfast, healthy, fall recipes

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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