Cozy Pumpkin Baked Oatmeal Recipe for Autumn Breakfasts

Creamy pumpkin baked oatmeal brings warmth to chilly mornings with its comforting aroma and rich spices.

Autumn’s favorite ingredient transforms a simple breakfast into something magical.

Nutmeg and cinnamon dance through each tender bite, creating memories of cozy sweater weather.

Hearty oats absorb every drop of pumpkin velvety essence, promising a satisfying start to your day.

Seasonal ingredients blend seamlessly in this one-pan wonder that feeds hungry souls.

Simple to assemble and even easier to devour, this recipe will become your go-to breakfast companion.

Prepare to fall in love with a morning meal that feels like a warm hug.

Pumpkin Baked Oatmeal with Warm Spices

• Comfort in Every Bite: Warm, cozy pumpkin baked oatmeal delivers a hug-like experience that feels like autumn wrapped in a dish.
• Customize with Ease: Mix in your favorite nuts, seeds, or chocolate chips to create a personalized breakfast that matches your mood and taste preferences.
• Quick Meal Prep Champion: Prepare this make-ahead breakfast that serves multiple people, stores beautifully in the refrigerator, and reheats perfectly for busy mornings.
• Nutritional Powerhouse: Packed with wholesome ingredients like pumpkin, oats, and optional protein-rich additions, this recipe provides a balanced and satisfying breakfast option.

Ingredients for Pumpkin Baked Oatmeal

• Rolled Oats: The primary foundation of the baked oatmeal that provides hearty texture and nutritional value.
• Pumpkin Puree: A rich, creamy ingredient that adds moisture, flavor, and autumnal warmth to the dish.

• Eggs: Act as a binding agent that helps create a cohesive and structured baked oatmeal.
• Milk: Adds liquid and creaminess to the mixture, ensuring a soft and tender texture.
• Maple Syrup, Honey: Natural sweeteners that enhance the overall flavor profile of the dish.
• Vanilla Extract: Provides a subtle, aromatic depth to the baked oatmeal.

• Pumpkin Pie Spice, Ground Cinnamon: Warm, aromatic spices that complement the pumpkin and create a cozy flavor.
• Salt: Balances and enhances the sweetness of the other ingredients.
• Baking Powder: Helps the oatmeal rise and achieve a light, fluffy texture.

• Chopped Nuts, Seeds, Raisins, Dried Cranberries, Chocolate Chips: Provide additional texture, flavor, and optional nutrition to personalize the baked oatmeal.

How to Make Pumpkin Baked Oatmeal

Step 1: Warm Up the Oven

Fire up your oven to 350F (175C).

Grab an 8×8-inch baking dish and give it a light grease to prevent sticking.

Step 2: Create Dry Ingredient Magic

• Rolled oats
• Baking powder
• Pumpkin pie spice
• Ground cinnamon
• Salt

Stir everything together until it looks perfectly blended.

Step 3: Whip Up Wet Ingredient Goodness

• Canned pumpkin puree
• Eggs
• Milk
• Maple syrup or honey
• Vanilla extract

Keep whisking until the mixture looks smooth and dreamy.

Step 4: Bring Everything Together

Pour the wet ingredients into the dry ingredients.

Stir until completely combined.

Want to jazz it up?

• Chopped nuts
• Seeds
• Raisins
• Dried cranberries
• Chocolate chips

Step 5: Bake to Perfection

Transfer the mixture to your prepared baking dish.

Spread it out evenly with a spatula.

Pop it in the oven and bake for 35-40 minutes.

You’ll know it’s done when the top turns golden and the center looks set.

Step 6: Serve and Enjoy

Let the oatmeal cool down for a few minutes.

Cut into squares and serve warm.

Pro Tips for Moist Pumpkin Oatmeal

• Add an extra tablespoon of pumpkin puree to keep the baked oatmeal incredibly moist and prevent dryness during baking.
• Use old-fashioned rolled oats for the best consistency, avoiding quick oats which can make the dish too mushy or dry.
• Toast nuts before adding to intensify their nutty flavor and provide a delightful crunch throughout the baked oatmeal.
• Swap dairy milk with almond, oat, or coconut milk for a vegan version, ensuring everyone can enjoy this delicious breakfast.
• Prepare the entire dish the night before, refrigerate, and bake in the morning for a quick, stress-free breakfast solution.

Variations to Spice Up Pumpkin Baked Oatmeal

• Gluten-Free Pumpkin Oatmeal: Replace regular oats with certified gluten-free oats for those with gluten sensitivities.
• Vegan Pumpkin Breakfast Bake: Substitute eggs with flax eggs, use plant-based milk, and swap honey for maple syrup to create a completely plant-based version.
• Protein-Packed Pumpkin Oats: Add a scoop of vanilla or unflavored protein powder to boost protein content and create a more filling breakfast option.
• Low-Sugar Pumpkin Breakfast: Replace maple syrup with stevia or monk fruit sweetener, and use unsweetened almond milk to reduce overall sugar content while maintaining delicious pumpkin flavor.

Serving Suggestions for Pumpkin Baked Oatmeal

• Cozy Morning Delight: Serve warm squares alongside a steaming mug of coffee or herbal tea for a comforting breakfast experience.
• Festive Fall Feast: Top with candied pecans, a sprinkle of cinnamon, and a drizzle of caramel sauce to highlight the pumpkin's seasonal charm.
• Protein Power Boost: Add a scoop of Greek yogurt, a handful of chopped almonds, and a few fresh berries to create a nutritious and filling morning meal.
• Dessert-Style Treat: Transform the baked oatmeal into a dessert by serving with a scoop of vanilla ice cream and a light dusting of powdered sugar for an indulgent twist.

Storing Pumpkin Baked Oatmeal Properly

• Store cooled pumpkin baked oatmeal in an airtight container for up to 5 days. Seal tightly to prevent moisture and preserve freshness.
• Wrap individual portions in plastic wrap, then place in freezer-safe bags. Freeze for maximum 2 months. Label with date for easy tracking.
• Warm single servings for 30-45 seconds on medium power. Add splash of milk to restore moisture and prevent dryness. Stir halfway through heating.
• Preheat oven to 325F. Cover dish with foil to prevent burning. Warm for 10-15 minutes until heated through. Remove foil last 3 minutes for crispy top.

FAQs

• Is pumpkin baked oatmeal healthy?

This dish is packed with nutrients from oats, pumpkin, and optional add-ins like nuts and seeds. It provides fiber, protein, and essential vitamins, making it a nutritious breakfast option that supports energy and wellness.

• Can I make this recipe gluten-free?

Yes, simply use certified gluten-free rolled oats to make the entire recipe gluten-free. The other ingredients are naturally gluten-free, so it’s an easy adaptation for those with gluten sensitivities.

• How can I customize the flavor?

Experiment with different spices like nutmeg or ginger, swap maple syrup with honey, or add mix-ins like pecans, walnuts, or dark chocolate chips to create your unique version of this breakfast casserole.

Pumpkin Baked Oatmeal Recipe

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4.8 from 32 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Comforting pumpkin baked oatmeal celebrates autumn’s warmth with wholesome ingredients and classic spices. Hearty breakfast delivers rich flavor and nourishing nutrients you’ll savor with each delightful bite.

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Ingredients

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Primary Ingredients:

• 2 cups old-fashioned rolled oats
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1 3/4 cups milk

Spices and Seasonings:

• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Sweeteners and Add-ins:

• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup chopped nuts (pecans or walnuts)
• 1/4 cup raisins, dried cranberries, or chocolate chips

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Instructions

1. Prepare the oven environment by heating to 350F (175C) and coating an 8×8-inch baking dish with a light layer of grease to prevent sticking.
2. Assemble the dry mixture by blending rolled oats, baking powder, pumpkin pie spice, ground cinnamon, and salt in a large mixing bowl, ensuring thorough incorporation.
3. Create a smooth liquid base by whisking canned pumpkin puree, eggs, milk, maple syrup, and vanilla extract until the texture becomes uniform and well-integrated.
4. Merge wet and dry components by gently pouring the liquid mixture into the oat mixture, stirring until completely combined and achieving a consistent texture.
5. Enhance the oatmeal with optional mix-ins like chopped nuts, seeds, raisins, dried cranberries, or chocolate chips, folding them gently into the batter.
6. Transfer the complete mixture to the prepared baking dish, spreading evenly with a spatula to ensure uniform distribution.
7. Bake in the preheated oven for 35-40 minutes, monitoring until the surface turns golden brown and the center becomes firm and set.
8. Allow the baked oatmeal to cool slightly, then slice into squares for serving with optional garnishes such as additional nuts, maple syrup drizzle, fresh fruit, or yogurt.

Notes

• Swap out maple syrup with agave nectar or honey for different sweetness levels and flavor profiles.
• Use gluten-free rolled oats to make this recipe completely gluten-free and suitable for celiac or gluten-sensitive individuals.
• Add extra warming spices like ground nutmeg or cardamom for deeper, more complex autumn flavor dimensions.
• Prep this dish the night before by assembling ingredients and refrigerating, then bake directly in the morning for a quick breakfast solution.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 195 kcal
• Sugar: 9 g
• Sodium: 120 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 37 mg