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Pumpkin Baked Oatmeal Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 58 reviews
  • Author: Paula
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 9 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This comforting Pumpkin Baked Oatmeal is a wholesome and delicious breakfast treat perfect for cozy mornings. Made with gluten-free oats, creamy pumpkin puree, warm pumpkin spice, and sweetened naturally with maple syrup, it’s easy to prepare and customizable with your favorite toppings like nuts, chocolate chips, or raisins. Baked to golden perfection, this dish offers a soft, satisfying texture that pairs beautifully with yogurt or fresh fruit.

Ingredients

Units Scale

Main Ingredients

  • olive oil or avocado oil for greasing
  • 2 cups rolled oats (use certified gluten free if needed)
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 1/4 cup milk of choice (works great with almond milk if dairy-free needed)
  • 2 large eggs (can substitute flax eggs to make egg-free)
  • 2 teaspoons vanilla extract
  • 1/3 cup maple syrup or honey

Optional Toppings

  • chocolate chips
  • nuts
  • raisins
  • or topping of choice

Instructions

  1. Preheat and Prepare: Preheat your oven to 375℉ (190℃). Grease an 8×8 inch baking dish thoroughly with olive oil or avocado oil to prevent sticking.
  2. Mix Dry Ingredients: In a medium-sized bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir them well so the spices and leavening are evenly distributed through the oats.
  3. Add Wet Ingredients: To the oat mixture, add the pumpkin puree, milk, eggs, vanilla extract, and maple syrup (or honey). Mix all ingredients until fully combined into a batter-like consistency.
  4. Transfer and Bake: Pour the mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes. The oatmeal is ready when the edges puff up, the center sets, and the top turns a lovely golden color.
  5. Cool and Serve: Allow the baked oatmeal to cool in the dish for about 5 minutes before slicing. It will be soft initially but will firm up as it cools. Serve warm topped with your choice of yogurt, a splash of milk, a drizzle of honey or maple syrup, fresh fruit, whipped cream, or enjoy it plain.
  6. Storage: Once fully cooled, store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Use certified gluten-free oats if you need this recipe to be gluten-free.
  • To make this recipe egg-free, substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and let sit for a few minutes before mixing.
  • Try different milk alternatives like almond, oat, or soy milk depending on dietary preferences.
  • Add your favorite mix-ins such as nuts, chocolate chips, or dried fruit for extra texture and flavor.
  • This dish tastes delicious warm but can also be enjoyed cold or reheated.

Nutrition

  • Serving Size: 1 slice (based on 9 servings)
  • Calories: 180
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 5g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 45mg

Find it online: https://piesbypaula.com/pumpkin-baked-oatmeal-recipe/