Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal is delicious breakfast comfort food. It’s easy to make and the leftovers make a great snack.
Table of contents
When the weather turns cool, it’s time to make some baked oatmeal for breakfast.
Pumpkin Baked Oatmeal is super easy to make and it tastes like fall. It’s mixed by hand in one bowl and you can prep the ingredients the night before.
I don’t like my breakfast to taste like dessert, so I use just enough honey for a lightly sweet taste. Pumpkin puree adds moisture and flavor and the spices warm things up.
Ingredients
Ingredient Notes
- Rolled Oats– Old fashioned rolled oats give the oatmeal a nice chewy texture. Quick cooking oats can be used, but they will break down into smaller bits and the oatmeal will have a mushier texture.
- Pumpkin – Use canned pumpkin puree for this recipe, not pumpkin pie filling.
- Milk – You can use any type of milk for this recipe; whole milk, low fat milk, buttermilk or non-diary milk.
- Pumpkin Seeds – Are a nutritious and crunchy add-in. You can use pecans or walnuts instead.
- Spices – If you have a pre-mixed pumpkin pie spice you can use a tablespoon of that in place of the spices in the recipe.
- Honey -I add just enough honey for a lightly sweet flavor. If you like your oatmeal sweeter you can add up to a 1/2 cup of white or brown sugar to the recipe.
- Butter – To make the recipe vegan, you can use non-dairy margarine or oil.
How to make Pumpkin Baked Oatmeal
See the recipe card for exact measurements and detailed instructions.
- Combine the oats and all the dry ingredients in a large bowl.
- Combine the pumpkin and all the other wet ingredients in a large measuring cup.
- Add the wet ingredients to the dry ingredients
- Mix to combine.
- Spread the batter into a buttered 9″ square pan. Sprinkle the top with sugar for a crunchy finish.
- Bake until the center springs back when lightly pressed.
Work Ahead Tips
- The night before baking combine all the dry ingredients in a large bowl. Cover the bowl and set it aside at room temperature.
- Combine the wet ingredients in a large measuring cup, cover and refrigerate overnight.
- In the morning, preheat the oven while you prep the pan and mix the ingredients.
How to serve Baked Oatmeal
Pumpkin Baked Oatmeal can be served warm with cold milk poured over top. If you like it a little sweeter you can drizzle it with maple syrup or honey. You can also eat it plain, at room temperature or chilled .
Storage
Baked oatmeal keeps at room temperature for one day, for 2-3 days in the refrigerator or can be frozen for up to a month. To reheat a single portion of baked oatmeal, microwave for about 1 minute until the center is warm. A pan of baked oatmeal can be re-heated in a low oven (200°F).
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Pumpkin Baked Oatmeal Recipe
Ingredients
- 10 oz old-fashioned rolled oats (3 cups)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon table salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 8 oz whole milk (1 cup, see note)
- 7 ½ oz pumpkin puree (1 cup)
- 4 oz unsalted butter (melted)
- 6 oz honey (½ cup)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 oz toasted pumpkin seeds (½ cup)
- 2 tablespoons granulated sugar (for topping)
Instructions
- Preheat the oven to 350 °F. Generously butter a 9" square pan.
- In a large bowl, combine 10 oz old-fashioned rolled oats, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon table salt, ½ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg.
- In a large measuring cup, whisk together 8 oz whole milk, 7 ½ oz pumpkin puree, 4 oz unsalted butter (melted), 6 oz honey, 2 large eggs and 1 teaspoon vanilla extract.
- Stir the liquid into the oat mixture until combined. Fold in 3 oz toasted pumpkin seeds. Pour the batter into the prepared pan and smooth to an even layer. Sprinkle with 2 tablespoons granulated sugar.
- Bake until the center springs back when lightly pressed or a toothpick inserted into the center comes out clean, 25-30 minutes. Optionally, you can turn on the broiler for a minute or two after the oatmeal is done baking. The broiler will caramelize the sugar for an extra crunchy topping.
- Cool 10 minutes before slicing.
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