Pumpkin Baked Oatmeal Recipe
Pumpkin Baked Oatmeal is delicious breakfast comfort food. It's easy to make and the leftovers make a great snack.
servings
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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Notes
I've made this with whole milk and with buttermilk with good results. Either will work.
This is delicious served warm or at room temperature as a snack. Keep leftovers refrigerated and microwave to reheat.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!