The Cozy Aroma of Fall
Imagine waking up to the warm, inviting smell of freshly baked Pumpkin Baked Oatmeal wafting through your home. It’s like a hug for your senses! This easy-to-make, wholesome breakfast is not just delicious; it’s also a one-pan wonder that’ll have you jumping out of bed. Whether it’s a brisk autumn morning or a lazy Sunday brunch, this recipe is a perfect blend of comfort and nourishment.
Why Make This Recipe
Who doesn’t love a breakfast that’s not only quick to prepare but also makes cleanup a breeze? With a short list of ingredients and an easy baking process, it’s downright foolproof. Plus, it’s perfect for the whole family — even the pickiest eaters won’t resist this cozy treat. Think about how great it’ll be to have a healthy option that doubles as a dessert for breakfast (yes, please!). 🍂
Ingredients
You don’t need fancy stuff — just these basics!
- Avocado oil or neutral oil (for greasing)
- 2 cups rolled oats (go for certified gluten-free if needed)
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup milk of choice (almond milk works great for dairy-free)
- 2 large eggs (or sub flax eggs for an egg-free version)
- 2 teaspoons vanilla
- ⅓ cup maple syrup or honey
- Chocolate chips, nuts, raisins or toppings of choice (optional)
Directions
- Preheat the oven to 375℉ (190℃). Grease an 8×8 baking dish with oil.
- In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
- Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to the bowl. Stir until everything’s blended.
- Spread the mixture into the prepared baking dish and bake for 30-35 minutes. You’ll know it’s done when it’s puffed up around the edges and golden on top.
- Let it cool for 10 minutes before slicing. It’ll be a bit soft at first but firm up as it cools. Enjoy warm, topped with yogurt, milk, honey or maple syrup, fruit, whipped cream, or all on its own. You can store leftovers in an airtight container in the fridge for up to 4 days.
How to Make Pumpkin Baked Oatmeal (Overview)
Making Pumpkin Baked Oatmeal is almost as easy as hitting snooze on your alarm! Start by preheating that oven and greasing the pan so your oatmeal doesn’t become a sticky mess. Next, you’ll mix the dry ingredients and then add the glorious wet ones. Pour it all into the pan, pop it in the oven, and soon you’ll have a golden breakfast masterpiece. Don’t skip the cooling step; it makes slicing way easier! 🎃 Pro tip: If you can resist the aroma long enough to let it cool, it’ll firm up nicely.
How to Serve Pumpkin Baked Oatmeal
When you pull this beauty out of the oven, it’s like pure autumn on a plate! Drizzle it with maple syrup, sprinkle on some crunchy nuts, or top with a dollop of yogurt for a creamy contrast. The colors are gorgeous, with warm orange hues and delightful brown tones from the toppings. Each bite will fill your mouth with that comforting pumpkin spice aroma, delightfully wholesome and oh-so-satisfying!
How to Store Pumpkin Baked Oatmeal
This delightful treat stays fresh in the fridge for up to 4 days! Just pop it in an airtight container and you’re good to go. Need a quick breakfast fix? Heat up a slice in the microwave and it’ll be as good as fresh. If you want to prepare it ahead of time for a busy week, you can even freeze it. Just slice before freezing for easier portions later!
Tips to Make Pumpkin Baked Oatmeal
- Experiment with spices! If you’re feeling adventurous, try adding nutmeg or cinnamon for an extra flavor kick.
- Swap the milk! Any milk works here, even that oat milk you’ve been curious about.
- Mix up the add-ins. Chocolate chips? Go for it! Want some fruit? Toss in some berries or chopped apple!
- Don’t rush the cooling! If you rush to slice it right away, it’ll crumble on you. Patience pays off here!
- Double the recipe. Got a big crew for brunch? Just double the ingredients and bake in a larger dish.
Variation
Feeling festive? You can turn this Pumpkin Baked Oatmeal into a vegan delight by swapping the eggs for flax eggs and choosing maple syrup for sweetness. Want a little twist? Try swapping the pumpkin puree for sweet potato or adding in chocolate chips for a sweeter treat. The choices are as endless as your imagination!
FAQs
Can I make Pumpkin Baked Oatmeal ahead of time?
Absolutely! It keeps well in the fridge for several days, or you can freeze it for a quick breakfast fix later.
What can I substitute for eggs?
Flax eggs work perfectly if you want to keep this recipe egg-free. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg you’re replacing, then let it sit for a few minutes to thicken.
How do I reheat leftovers?
Just pop a slice in the microwave for about 30 seconds. You can also reheat it in the oven if you want a warm, crispy top!
📌 Pin this recipe for your next cozy dinner night!
Pumpkin Baked Oatmeal
Ingredients
Method
- Preheat the oven to 375℉ (190℃). Grease an 8×8 baking dish with oil.
- In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
- Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to the bowl. Stir until everything’s blended.
- Spread the mixture into the prepared baking dish and bake for 30-35 minutes. It’s done when it’s puffed up around the edges and golden on top.
- Let it cool for 10 minutes before slicing. It’ll be a bit soft at first but will firm up as it cools. Enjoy warm with toppings of your choice.