Description
This Pumpkin Baked Oatmeal is a warm, comforting breakfast dish perfect for fall or any time you crave a healthy, hearty start to your day. Made with wholesome oats, pure pumpkin puree, warming spices like cinnamon and nutmeg, and lightly sweetened with brown sugar, it bakes into a golden, soft casserole that’s easy to prepare and delicious to enjoy. Top with honey or maple syrup for extra sweetness if desired.
Ingredients
Scale
Dry Ingredients
- 2½ cups old-fashioned oats
- ½ cup brown sugar
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon baking powder
Wet Ingredients
- 15 oz pumpkin puree (100% pure pumpkin)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups milk of choice
Optional Topping
- Honey or maple syrup, for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or line it with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, brown sugar, eggs, vanilla extract, and milk. Whisk thoroughly until the mixture is smooth and well blended, ensuring even distribution of flavors.
- Add Dry Ingredients: To the wet mixture, add the oats, pumpkin pie spice, cinnamon, nutmeg, salt, and baking powder. Stir carefully but thoroughly until all ingredients are evenly incorporated into a uniform batter.
- Bake: Pour the oat and pumpkin mixture into the prepared baking dish. Spread it out evenly with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until the center is firm and the edges have turned a lovely golden brown.
- Serve: Allow the baked oatmeal to cool slightly before cutting into servings. Optionally, drizzle with honey or maple syrup to enhance the natural sweetness and add a touch of extra flavor.
Notes
- Use old-fashioned oats for the best texture; quick oats may result in a softer bake.
- This recipe can be made dairy-free by choosing plant-based milk options such as almond, oat, or soy milk.
- Store leftovers covered in the refrigerator for up to 4 days and reheat slices in the microwave.
- For added texture and nutrition, consider adding chopped nuts or dried cranberries before baking.
- Ensure pumpkin puree is 100% pure with no added sugars or spices for balanced flavor control.
