InBreakfast, Recipes

Baked Pumpkin Oatmeal

With its warm and nutty texture, to its pumpkin and spice taste, this recipe is one that will have you coming back for more. This baked pumpkin oatmeal makes for the perfect fall breakfast.

Where are all my pumpkin lovers? Y’all where are YOU! Ahh – I am a pumpkin-obsessed girl! Everything pumpkin excites me about the fall season. From pumpkin décor, pumpkin as food, pumpkin carvings, and MORE! I mean what is there not to love about it.

There is something about a nice, warm, filling breakfast on a cool fall day. Oatmeal has to be one of my favourites when it comes to a nice warm breakfast, and what could be better when it tastes like pumpkin, paired with nothing but the best, coffee. It truly is the perfect fall breakfast.

baked-pumpkin-oatmeal

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There is something about pumpkin that totally sets my mood, and makes me smile. From their unique shapes, colour and sizes, I think they’re such an amazing thing about fall. We are really hoping to get to the pumpkin patch this year!

HOW TO MAKE BAKED PUMPKIN OATMEAL

A few ingredients, some mixing, and baking.

With a little mixing, and baking you can have this baked pumpkin oatmeal on your table in about 45 minutes.

  1. Preheat the oven 350.
  2. Grease an 8×8 baking dish with spray oil.
  3. Mix all dry ingredients together.
  4. Except for the maple syrup, mix together the remaining ingredients, and beat in eggs one at a time.
  5. Combine the wet ingredients with the dry ingredients and let sit for 5-10 minutes, allowing the oats to soak up the mixture.
  6. Transfer to a greased baking dish; ensure the mixture is spread out evenly. Drizzle with the maple syrup.
  7. Bake for 30 minutes, until the top, starts to brown.
  8. Once cooked, allow the dish to cool completely before cutting, unless serving right away, give it 10-15 minutes to cool before cutting. Using a sharp knife cut around the edges of the dish first, and cut into 9 portioned squares.

WHAT GOES IN BAKED PUMPKIN OATMEAL

Mostly oatmeal, a little milk, sweetness, and spices.

This baked pumpkin oatmeal is actually an easy recipe to put together and it is very similar to my Oatmeal Bake recipe. It makes for the perfect breakfast or brunch with friends or family, especially during thanksgiving.

INGREDIENTS:

KITCHEN GADGETS:

HOW TO SERVE BAKED OATMEAL

Top with Greek yogurt, extra pure maple syrup, and cinnamon.

This perfect fall breakfast can be served in a few different ways. You can serve it as is with a drizzle of pure maple syrup and chopped pecans on top, or top it with a dollop of plain Greek yogurt and a sprinkle of cinnamon. Both ways are great, but I love to add Greek Yogurt and cinnamon to mine.

HOW TO STORE BAKED OATMEAL

Freezer-friendly and meal prep approved for the work week.

This recipe is great if you like to meal prep for the week ahead or simply just have it on hand. This pumpkin-baked oatmeal can be stored in a few different ways.

You can prepare this baked oatmeal for meal prep by simply cutting it into 9 squares once it is cooked and cooled, wrapping them individually in press n seal, and store in the refrigerator for 4-5 days.

This recipe is also freezer-friendly, simply bake and cool completely like mentioned above, cut into 9 squares, wrap each piece in press n seal, and place in the freezer.

HOW TO REHEAT PUMPKIN OATMEAL BAKE

Make ahead of time and microwave.

To reheat this baked oatmeal recipe you can simply microwave for 45-60 seconds. If you are reheating from frozen, I recommend thawing in the microwave a little first, about 1-2 minutes, or take out the night before and then heat for 45-60 seconds.

You can make this dish the night before and refrigerate it. The next morning before placing it in the oven, let it warm up a little for 10-15 minutes on the counter. Pop it in the oven and serve it hot.

PS. Check out these popular recipes:

PPS. Leave your comment below if you have tried this recipe! <3

Yield: 9

Baked Pumpkin Oatmeal

Baked Pumpkin Oatmeal

With its warm and nutty texture, to its pumpkin and spice taste, this recipe is one that will have you coming back for more. This baked pumpkin oatmeal makes for the perfect fall breakfast.

Ingredients

  • 3 cups Rolled oats
  • 1 1/2 tsp Baking powder
  • 1/2 cup Brown sugar, packed
  • 1 1/2 tsp Pumpkin pie spice
  • 1/4 cup Pecans
  • 1/2 tsp Sea salt
  • 1/2 cup pumpkin puree
  • 2 Eggs, large
  • 3/4 cups Vanilla almond milk, unsweetened
  • 1/4 cup, melted butter
  • 1 tsp Vanilla extract, pure
  • 1/4 cup Maple syrup, pure

Instructions

  1. Preheat the oven to 350 F.
  2. Grease an 8×8 baking dish with spray oil.
  3. Mix all dry ingredients together, including pecans.
  4. Except for the maple syrup, mix together the remaining ingredients, and beat in eggs one at a time.
  5. Combine the wet ingredients with the dry ingredients and let sit for 5-10 minutes, allowing the oats to soak up the mixture.
  6. Transfer to a greased baking dish; ensure the mixture is spread out evenly. Drizzle with the maple syrup.
  7. Bake for 30 minutes, until the top, starts to brown.
  8. Once cooked, allow the dish to cool completely before cutting, unless serving right away, give it 10-15 minutes to cool before cutting.
  9. Using a sharp knife cut around the edges of the dish first, and cut into 9 portioned squares.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 210Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 233mgCarbohydrates: 36gFiber: 3gSugar: 16gProtein: 5g

* this is an estimate *

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