If you’re craving a comforting, wholesome breakfast or snack that perfectly captures the cozy spirit of autumn, this Pumpkin Baked Oatmeal Recipe is an absolute must-try. Bursting with warm spices, creamy pumpkin, and hearty oats, this dish offers a delightfully satisfying texture and flavor that will have you reaching for seconds (and maybe thirds). It’s not just delicious, but also nourishing and easy enough to whip up on a lazy weekend morning. Bonus: it fills your entire kitchen with the most inviting aroma, making every bite a little moment of joy.
Ingredients You’ll Need
This Pumpkin Baked Oatmeal Recipe relies on a handful of simple yet essential ingredients that work in harmony to create its magic. Each one plays an important role in contributing moisture, flavor, and that perfect baked texture we all love. Here’s what you’ll need:
- 1 cup packed light brown sugar: Adds natural sweetness with a subtle molasses undertone that pairs beautifully with pumpkin.
- 1 cup pumpkin puree: The star ingredient that lends moisture, color, and that unmistakable autumn vibe.
- 1/2 cup unsweetened applesauce: Acts as a natural binder and keeps the oats tender without extra fat.
- 2 large eggs: Provide structure and help the oatmeal hold together when baked.
- 1 cup whole milk (or preferred milk/milk alternative): Adds richness and makes for a creamy, satisfying texture.
- 2 teaspoons vanilla extract: Enhances all the warm spices with a sweet, aromatic depth.
- 3 cups old fashioned rolled oats: The hearty base that delivers fiber and that wonderful chewiness.
- 1 teaspoon baking powder: Helps the oatmeal rise and become fluffy rather than dense.
- 1 teaspoon ground cinnamon: Brings that classic warmth and cozy spice.
- 1/2 teaspoon pumpkin pie spice: A perfect blend of nutmeg, cloves, and ginger, it intensifies the pumpkin flavor beautifully.
- 1/2 teaspoon salt: Balances out sweetness and enhances all the underlying flavors.
- Maple syrup, fruit, nuts (optional): Wonderful for topping and adding an extra layer of texture and sweetness.
How to Make Pumpkin Baked Oatmeal Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper to make sure your baked oatmeal doesn’t stick. This step ensures your creation bakes evenly and comes out cleanly, ready to slice and serve.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the packed brown sugar, pumpkin puree, and unsweetened applesauce until smooth. Beat in the eggs one at a time, followed by the milk and vanilla extract. Mixing these wet ingredients well will help the oats absorb all that wonderful moisture and flavor as they bake.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the rolled oats, baking powder, ground cinnamon, pumpkin pie spice, and salt. Slowly fold this dry mixture into your wet ingredients, stirring just until combined. This step is where the hearty oats blend perfectly with all the warm spices, creating the classic Pumpkin Baked Oatmeal Recipe flavor you’ll adore.
Step 4: Bake Until Golden and Set
Pour the mixture into your prepared baking dish and spread it evenly. Pop it into the oven for about 40-45 minutes, or until the top is golden and the center is firm to the touch. The smell wafting through your kitchen while it bakes is as satisfying as the end result.
Step 5: Let It Cool Before Serving
Allow your baked oatmeal to cool for a few minutes so it can set fully. This makes slicing it much easier and gives the flavors a chance to meld, making each bite even better.
How to Serve Pumpkin Baked Oatmeal Recipe
Garnishes
Feel free to sprinkle your warm casserole with crunchy toasted nuts such as pecans or walnuts to add a delightful crunch. A drizzle of pure maple syrup or a dollop of creamy Greek yogurt pairs beautifully as well, bringing sweetness and tang that balance the spices magnificently.
Side Dishes
This Pumpkin Baked Oatmeal Recipe can shine on its own or alongside some crisp apple slices, a side of fresh berries, or a cozy cup of chai tea or coffee. These subtle additions round out a cozy breakfast or snack and keep the seasonal flavors going strong.
Creative Ways to Present
Try serving your baked oatmeal in individual ramekins for a charming single-serving dessert or breakfast option. You can also turn leftovers into oatmeal bars to take on the go. Adding a swirl of nut butter or a sprinkle of shredded coconut elevates the dish and makes it feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Baked Oatmeal Recipe keeps well in the fridge for up to 4 days, stored in an airtight container. Simply slice it into portions and enjoy a ready-made nutritious breakfast or snack anytime.
Freezing
This recipe freezes wonderfully. Wrap individual slices tightly in plastic wrap or foil and place them in a freezer-safe bag or container. They’ll stay fresh for up to 2 months, perfect for meal prepping or keeping a seasonal treat on hand.
Reheating
To reheat, pop a slice in the microwave for about 30-60 seconds or until warmed through. You can also warm it in a low oven at 300°F (150°C) wrapped in foil to keep it moist and delicious. Adding a touch of milk or syrup before reheating can refresh the moisture and flavor.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree is perfect for this Pumpkin Baked Oatmeal Recipe and ensures consistent flavor and texture. Just avoid pumpkin pie filling since it contains added sugars and spices.
Is it possible to make this recipe gluten-free?
Yes! Use certified gluten-free rolled oats to keep the dish safe for gluten sensitivities without compromising flavor or texture.
Can I substitute the brown sugar with another sweetener?
Indeed, you can swap brown sugar for coconut sugar, maple syrup, or honey, but keep in mind that liquid sweeteners may affect the texture slightly. Adjust liquid amounts if needed.
How do I make this recipe vegan?
Replace the eggs with flax or chia egg substitutes and use a plant-based milk alternative. Also, ensure your sweetener is vegan-friendly. These swaps keep the Pumpkin Baked Oatmeal Recipe just as delicious.
Can I add mix-ins like chocolate chips or dried fruit?
Definitely! Stir in chocolate chips, dried cranberries, raisins, or chopped nuts before baking for an extra burst of flavor and texture. These additions make the dish uniquely yours.
Final Thoughts
There’s something truly inviting about the warm spices, tender oats, and creamy pumpkin all baked to perfection in this Pumpkin Baked Oatmeal Recipe. It’s a fantastic way to embrace the season, nourish your body, and satisfy your taste buds. I hope you enjoy making and sharing this cozy dish as much as I do — it’s sure to become a breakfast favorite for you and your loved ones.
Print
Pumpkin Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Baked Oatmeal recipe is a warm, comforting breakfast that’s perfect for fall or any time you crave a cozy morning meal. Made with pumpkin puree, oats, and warming spices like cinnamon and pumpkin pie spice, this baked oatmeal is naturally sweetened with brown sugar and applesauce. It’s a hearty and wholesome breakfast that can be topped with maple syrup, fresh fruit, and nuts for added texture and flavor. Perfect for meal prep or feeding a crowd, it’s both nutritious and delicious.
Ingredients
Wet Ingredients
- 1 cup packed light brown sugar
- 1 cup pumpkin puree
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 cup whole milk (or your preferred milk/milk alternative)
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Toppings (Optional)
- Maple syrup
- Fresh fruit
- Nuts
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your mixture is ready to bake.
- Mix wet ingredients: In a large mixing bowl, whisk together the packed light brown sugar, pumpkin puree, unsweetened applesauce, eggs, milk, and vanilla extract until smooth and well combined.
- Combine dry ingredients: In a separate bowl, mix the rolled oats, baking powder, ground cinnamon, pumpkin pie spice, and salt to evenly distribute the spices and leavening agent.
- Combine wet and dry: Pour the dry ingredients into the wet ingredients and stir thoroughly until all oats are fully coated and the mixture is uniform.
- Prepare baking dish: Lightly grease a 9×13 inch baking dish or casserole dish to prevent sticking. Pour the oatmeal mixture into the dish, spreading it out evenly with a spatula.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the oatmeal is set in the center. A toothpick inserted should come out mostly clean.
- Cool and serve: Remove from the oven and let it cool for a few minutes before slicing. Serve warm topped with maple syrup, fresh fruit, and nuts if desired for added flavor and texture.
Notes
- You can substitute milk with any plant-based milk like almond, soy, or oat milk for a dairy-free option.
- Leftovers can be stored covered in the refrigerator for up to 4 days and reheated in the microwave.
- Feel free to add mix-ins such as raisins, dried cranberries, or chocolate chips before baking.
- Adjust sweetness by reducing brown sugar or adding more maple syrup as a topping.
