The crisp air, the changing leaves, and the irresistible aroma of pumpkin spice filling the kitchen; fall has always been my favorite time of year. And what better way to celebrate those cozy mornings than with a warm, comforting bowl of Pumpkin Baked Oatmeal?
This recipe has become a staple in my house, and I’m so excited to share it with you! It’s a simple, delicious, and healthy breakfast that takes about 45 minutes to make, start to finish.
Table of Contents
Why You’ll Love This Pumpkin Baked Oatmeal
- Perfectly spiced and moist every time.
- Easy to customize with your favorite toppings.
- A healthy and satisfying breakfast or snack.
- Great for meal prepping during the week.
Ingredients for the Best Pumpkin Baked Oatmeal
- avocado oil or neutral oil (for greasing): This prevents the oatmeal from sticking to the pan, I prefer avocado oil.
- 2 cups rolled oats (use certified gluten free if needed): Rolled oats give the best texture, not quick oats!
- 2 teaspoons pumpkin spice: This is what brings that classic pumpkin flavor.
- 1 teaspoon baking powder: This helps the oatmeal rise and become fluffy.
- ¼ teaspoon salt: Balances the sweetness and enhances the other flavors.
- 1 cup canned pumpkin puree: Make sure it’s puree, not pumpkin pie filling.
- 1 cup milk of choice (this works great with almond milk if dairy-free needed): Adds moisture and creaminess.
- 2 large eggs (can sub flax eggs to make egg-free): Binds the ingredients together.
- 2 teaspoons vanilla: Enhances the other flavors.
- ⅓ cup maple syrup or honey: Sweetens the oatmeal, I usually use maple syrup.
- chocolate chips, nuts, raisins or topping of choice. (optional): For extra flavor and texture.
Step-by-Step Instructions for Perfect Pumpkin Baked Oatmeal
- Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil. (Make sure to grease the entire dish to prevent sticking!)
- In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine. (This ensures the spices are evenly distributed.)
- Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine. (Don’t overmix, just combine until everything is wet.)
- Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden. (Keep an eye on it, baking times may vary depending on your oven.)
- Let cool for 10 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in an air-tight container fridge for up to 4 days.
Ingredient Spotlight: Choosing the Right Oats
When it comes to baked oatmeal, the type of oats you use makes a big difference. Rolled oats, also known as old-fashioned oats, are my go-to because they provide the perfect texture.
Quick oats can become mushy, and steel-cut oats require a much longer cooking time. Rolled oats strike the ideal balance, creating a hearty yet tender baked oatmeal that I think you will really enjoy.
As an alternative breakfast option, you might also enjoy these Banana Oat Breakfast Bars – The Best Healthy Grab-and-Go Morning Recipe.
Tips for Perfectly Moist (Not Mushy!) Pumpkin Baked Oatmeal
Mushy baked oatmeal is a common concern, but it’s easily avoidable! The key is accurate measurements; too much liquid can lead to a soggy result. Also, be sure not to overbake the oatmeal; it should be set in the middle but still slightly soft.
Finally, let the oatmeal cool for a few minutes before serving; it will firm up as it cools. If you follow these tips, you’ll have perfectly moist, never mushy, baked oatmeal every time.
Creative Topping and Add-in Ideas
- Nuts and Seeds: Pecans, walnuts, almonds, pumpkin seeds, sunflower seeds
- Dried Fruit: Raisins, cranberries, chopped dates, apricots
- Chocolate: Chocolate chips (dark, milk, white), cacao nibs
- Spices: Cinnamon, nutmeg, ginger
- Fresh Fruit: Berries, sliced bananas, chopped apples
- Sweeteners: Drizzle of maple syrup, honey, agave
Adaptations and Variations
| Adaptation | Substitution | Notes |
|---|---|---|
| Vegan | Flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) | Let the flax egg mixture sit for 5 minutes to thicken before adding to the other wet ingredients. |
| Dairy-Free | Almond milk, oat milk, or other plant-based milk | Ensure the milk is unsweetened to control the overall sweetness of the recipe. |
| Gluten-Free | Use certified gluten-free rolled oats | Look for oats specifically labeled “gluten-free” to avoid cross-contamination. |
| Lower Sugar | Reduce maple syrup/honey or use a sugar-free sweetener | Adjust the amount to your taste. Consider using unsweetened applesauce for some added moisture. |
Can I Bake This in a Different Pan?
Yes, you can! Using a 9×13 inch pan will result in a thinner baked oatmeal, so reduce the baking time to 25-30 minutes. If you’re using muffin tins, fill each tin about ¾ full and bake for 18-22 minutes. Keep an eye on it, and you should be good to go.
How to Make Pumpkin Baked Oatmeal Muffins
To make muffins, simply prepare the oatmeal mixture as directed. Then, line a muffin tin with paper liners or grease it well. Fill each muffin cup about ¾ full. Bake at 375°F (190°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let them cool slightly before enjoying. This recipe would also fall under the breakfast category, in general!
How to Store, Freeze, and Reheat Pumpkin Baked Oatmeal
To store, let the baked oatmeal cool completely, then cut it into squares and place them in an airtight container. Store in the refrigerator for up to 4 days. For longer storage, you can freeze the oatmeal for up to 2 months.
Thaw overnight in the refrigerator and reheat in the microwave or oven until warmed through.
Health Benefits of Pumpkin and Oats
Pumpkin is packed with vitamins and antioxidants, which are great for your overall health. Oats are a fantastic source of fiber, which helps lower cholesterol and keeps you feeling full.
This recipe is a delicious and nutritious way to start your day. In fact, pumpkin oatmeal can be a vitamin-rich way to start your morning off right.
Common Mistakes to Avoid When Making Baked Oatmeal
- Using the Wrong Type of Oats: Using quick oats can lead to a mushy texture.
- Overbaking: Overbaking can result in dry oatmeal.
- Not Measuring Accurately: Inaccurate measurements can throw off the entire recipe.
- Not Greasing the Pan: Baked oatmeal can stick to the pan if it’s not properly greased.
What to Do with Leftover Pumpkin Puree
If you have leftover pumpkin puree, don’t let it go to waste! I like to add it to smoothies for a boost of nutrients and flavor. You can also stir it into soups for a creamy texture or use it in other baked goods like muffins or bread.
Serving Suggestions for Pumpkin Baked Oatmeal
I love serving this baked oatmeal with a dollop of yogurt and a sprinkle of nuts and seeds. Fresh berries or sliced bananas are also a great addition. A drizzle of maple syrup or honey adds extra sweetness, or you could even top it with a bit of whipped cream for a more decadent treat.
Frequently Asked Questions
Can I freeze my pumpkin baked oatmeal?
Yes, you can definitely freeze it! Let it cool completely, cut it into individual portions, and wrap them tightly in plastic wrap or aluminum foil. Store in the freezer for up to 2 months. When you’re ready to eat, thaw it overnight in the refrigerator or microwave it until heated through.
Why is my baked oatmeal mushy?
Mushy baked oatmeal is usually caused by using too much liquid or overbaking. Make sure you’re using the correct type of oats (rolled oats are best) and measuring your ingredients accurately. Also, keep an eye on the baking time and don’t overbake it.
Can I use pumpkin pie filling instead of pumpkin puree?
No, I don’t recommend using pumpkin pie filling because it contains added sugars and spices that will affect the flavor of the baked oatmeal. Stick to pumpkin puree for the best results.
Conclusion
I hope you enjoy this Pumpkin Baked Oatmeal as much as I do! It’s a simple, delicious, and healthy breakfast that’s perfect for those cozy fall mornings. Give this recipe a try and let me know what you think!
Don’t forget to leave a comment below sharing your variations or any questions you have. And if you share your creations on social media, be sure to use #TheSavoryScript so I can see your beautiful results!
Amazing Pumpkin Baked Oatmeal Recipe For Fall
Ingredients
Equipment
Method
- Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil. (Make sure to grease the entire dish to prevent sticking!)
- In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine. (This ensures the spices are evenly distributed.)
- Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine. (Don’t overmix, just combine until everything is wet.)
- Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden. (Keep an eye on it, baking times may vary depending on your oven.)
- Let cool for 10 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in an air-tight container fridge for up to 4 days.
