Oh my goodness, let me tell you about my absolute favorite fall treat: pumpkin baked oatmeal! This dish is like a warm hug on a chilly morning. The smell of cinnamon and nutmeg wafts through the kitchen, instantly making you feel cozy. It’s not just delicious, but it’s also packed with nutrients! The oats give you that hearty fiber boost, while pumpkin adds a punch of vitamins and a touch of natural sweetness. I love making this on lazy weekends; it’s so easy and comforting. You can whip it up in no time, and trust me, your family will be begging for seconds. Plus, it’s versatile—perfect for breakfast or even as a snack. Seriously, give it a try; you won’t regret it!

Ingredients List

2 cups rolled oats
1 can (15 oz) pumpkin puree
2 cups milk
1/2 cup brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup walnuts or pecans (optional, but oh so good!)

How to Prepare Pumpkin Baked Oatmeal

Getting this delicious pumpkin baked oatmeal ready is super simple, and I’m here to guide you through each step! Just follow along, and you’ll have a warm, comforting breakfast in no time.

Step-by-Step Instructions

First things first, preheat your oven to 350°F (175°C). This step is crucial because you want your oatmeal to bake evenly and come out perfectly fluffy.
Next, grab a large mixing bowl and combine the rolled oats, pumpkin puree, milk, brown sugar, maple syrup, vanilla extract, baking powder, cinnamon, nutmeg, and salt. I like to whisk it all together until it’s nice and smooth. You’ll see the gorgeous orange color from the pumpkin start to pop!
If you’re using nuts, now’s the time to fold them in gently. They add a lovely crunch that complements the creamy texture of the oatmeal!
Pour that delicious mixture into a greased baking dish. I usually go for a 9×9 inch dish, but any similar size will do. Just make sure it’s greased so your oatmeal doesn’t stick.
Pop it in the oven and bake for 30-35 minutes. You’ll know it’s ready when the top is golden and set. The smell wafting through your kitchen will be irresistible!
Once it’s done, let it cool for a few minutes before serving. It’s hard to wait, I know, but this helps everything set a bit more. Trust me, your patience will pay off!

Why You’ll Love This Recipe

It’s a quick and easy breakfast option—just mix, bake, and enjoy!
Packed with wholesome ingredients, this oatmeal is both satisfying and nutritious.
The warm, inviting flavors of pumpkin, cinnamon, and nutmeg are perfect for fall (or any time of year!).
It’s super versatile; you can customize it with your favorite nuts, fruits, or even a drizzle of honey.
Great for meal prep! Bake a batch on Sunday, and you’ll have delicious breakfasts ready for the week.
Kid-approved! My little ones can’t get enough of this comforting dish.
It’s a wonderful way to use up that leftover pumpkin puree from your fall baking.

Tips for Success

Now that you’re all set to make this pumpkin baked oatmeal, let me share some of my favorite tips to ensure it turns out absolutely perfect every time!

Use old-fashioned rolled oats: They give the best texture! Quick oats can get a bit mushy, and we want that hearty bite.
Don’t skip the spices: Cinnamon and nutmeg are essential for that warm, cozy flavor. If you love it spicy, feel free to add a pinch of ginger or allspice for an extra kick!
Milk options: You can use any kind of milk you prefer—dairy, almond, oat, or even coconut milk work great! Just keep in mind that coconut milk will add a lovely tropical twist.
Sweetness levels: Adjust the brown sugar and maple syrup to your taste. If you like it less sweet, you can cut back a bit or substitute with honey or a sugar alternative.
Add-ins: Feel free to mix in other goodies! Chopped apples, raisins, or cranberries can add a delightful flavor. And if you want to kick it up a notch, try adding some chocolate chips—yum!
Make it your own: This recipe is super forgiving, so don’t hesitate to experiment with different nuts or seeds. Pecans, almonds, or even sunflower seeds can add a nice crunch.
Check for doneness: Ovens can vary, so keep an eye on your oatmeal as it bakes. If it jiggles in the middle, give it a few more minutes—perfectly set is the goal!
Let it cool: I know it’s hard to wait, but letting it rest for a few minutes really helps it firm up, making it easier to cut into squares!

With these tips, you’ll have a delicious pumpkin baked oatmeal that’s sure to impress! Happy baking!

Serving Suggestions

Now that your pumpkin baked oatmeal is fresh out of the oven, let’s talk about how to take it to the next level! I love to serve mine with a dollop of creamy yogurt on top—Greek yogurt works beautifully for that extra protein kick and tangy flavor. It pairs perfectly with the sweetness of the oatmeal!

If you’re feeling a bit fruity, sliced bananas, fresh berries, or even a sprinkle of pomegranate seeds can add a burst of freshness and color. Oh, and don’t forget about nuts! A handful of toasted walnuts or pecans sprinkled on top adds a lovely crunch and complements the warm spices.

Sometimes, I drizzle a little extra maple syrup or honey on top for that sweet finish. For an indulgent touch, a spoonful of nut butter (like almond or peanut butter) can make it feel extra luxurious. You can even add a sprinkle of chia seeds or flaxseeds for a nutritious boost!

Honestly, the options are endless! You can customize your bowl to match your mood or whatever you have on hand. Enjoy it warm, and don’t be surprised if it becomes your new favorite breakfast ritual!

Storage & Reheating Instructions

Once you’ve enjoyed your delicious pumpkin baked oatmeal, you might have some leftovers (if you’re lucky!). Here’s how to store and reheat it so you can savor that cozy flavor all week long!

To store, simply let the oatmeal cool completely, then transfer it to an airtight container. It’ll keep well in the refrigerator for up to 5 days. Just make sure it’s sealed tight to retain that lovely moisture!

When you’re ready to enjoy another serving, reheating is a breeze. You can pop a portion in the microwave for about 1-2 minutes, stirring halfway through to ensure it heats evenly. If you prefer it warm from the oven, preheat your oven to 350°F (175°C) and bake it in an oven-safe dish for about 10-15 minutes until it’s warmed through. Just keep an eye on it to avoid drying out!

For an extra touch, you might want to add a splash of milk before reheating to keep it creamy. And if you’re feeling adventurous, try topping it with fresh fruit or a drizzle of maple syrup right before serving! Trust me, it’ll be just as delightful as the first day you made it.

Nutritional Information Section

Now, let’s talk about the nutrition in this delightful pumpkin baked oatmeal! It’s always nice to know what you’re fueling your body with, right? Here’s the estimated nutritional breakdown per serving:

Calories: 220
Fat: 6g
Protein: 6g
Carbohydrates: 38g
Sugar: 12g
Sodium: 150mg
Fiber: 5g
Cholesterol: 5mg

These values are estimates, but they give you a good idea of just how wholesome this dish is! You’re getting a nice balance of carbs, protein, and healthy fats, plus all that fiber from the oats and pumpkin. So go ahead and enjoy this cozy breakfast without any guilt! It’s the perfect way to start your day on a nutritious note.

FAQ Section

I’ve had a few questions pop up about pumpkin baked oatmeal, so I thought I’d tackle some of the most common ones for you! This way, you can feel even more confident when whipping up this cozy dish.

Can I make pumpkin baked oatmeal ahead of time?

Absolutely! This recipe is perfect for meal prep. You can mix all the ingredients the night before, pour them into the baking dish, cover it, and pop it in the fridge. Just take it out and let it sit at room temperature for about 30 minutes before baking. It’ll be just as delicious!

What can I substitute for pumpkin puree?

If you’re out of pumpkin puree, you can use mashed bananas or applesauce as a substitute. They’ll add a different flavor, but still keep your oatmeal moist and delicious! Just remember, you might want to adjust the sweetness since bananas will add their own natural sugars.

Can I use quick oats instead of rolled oats?

I wouldn’t recommend it. Quick oats tend to get mushy, and you want that hearty, chewy texture from rolled oats! Stick with the rolled oats for the best results.

How can I make this recipe gluten-free?

To make your pumpkin baked oatmeal gluten-free, simply use certified gluten-free rolled oats. Everything else in the recipe is naturally gluten-free, so you’re good to go!

What are some good mix-ins for this oatmeal?

Oh, the possibilities are endless! You can add chopped apples, raisins, or dried cranberries for some fruity sweetness. If you’re feeling adventurous, chocolate chips or shredded coconut can bring a delightful twist. Don’t forget to sprinkle some nuts on top for that extra crunch!

Can I freeze pumpkin baked oatmeal?

Yes, you can! Once it’s baked and cooled, cut it into squares and store them in an airtight container or freezer bags. It’ll keep well in the freezer for up to 2 months. Just thaw it in the fridge overnight and reheat when you’re ready to enjoy!

How do I know when my oatmeal is done baking?

You’ll know it’s done when the top is golden brown and firm to the touch. If you lightly shake the baking dish and it jiggles slightly in the center, give it a few more minutes. Trust me, over-baking can dry it out, so keep an eye on it!

I hope these answers help clear up any questions you might have! Enjoy making your pumpkin baked oatmeal, and feel free to reach out if you think of more questions along the way!

pumpkin baked oatmeal: 7 reasons to love this cozy dish

Author: Lisa
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A warm and hearty pumpkin baked oatmeal dish.

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, mix the oats, pumpkin puree, milk, brown sugar, maple syrup, vanilla, baking powder, cinnamon, nutmeg, and salt.
If using, fold in the nuts.
Pour the mixture into a greased baking dish.
Bake for 30-35 minutes until set and golden.
Let cool for a few minutes before serving.

Notes

Store leftovers in the refrigerator.
Reheat in the microwave before serving.
Add fruits or seeds for extra flavor.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 12g
Sodium: 150mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 6g
Cholesterol: 5mg

Keywords: pumpkin baked oatmeal

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