Description
This Pumpkin Baked Oatmeal is a cozy, spiced dish filled with the rich flavors of autumn. Perfect for breakfast or brunch, it’s made with hearty oats, sweet pumpkin, and warm spices like cinnamon, nutmeg, and ginger. Easy to make and customizable with nuts or dried fruit, this recipe is nutritious, comforting, and ideal for meal prep or a quick fall breakfast.
Ingredients
2 cups old-fashioned rolled oats
1 can (15 oz) pumpkin puree
1 ½ cups milk (dairy or non-dairy)
2 large eggs
¼ cup maple syrup or honey
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
½ tsp salt
1 tsp baking powder
½ cup chopped walnuts or pecans (optional)
½ cup raisins or cranberries (optional)
1 tbsp melted coconut oil or butter, for greasing
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with melted coconut oil or butter.
- In a large mixing bowl, whisk together the oats, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk the eggs, then add the pumpkin puree, milk, maple syrup, and vanilla extract. Mix until smooth.
- Pour the wet mixture into the dry ingredients and stir until fully combined.
- If desired, fold in chopped walnuts or pecans and dried fruit (raisins or cranberries).
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the baked oatmeal cool for a few minutes before serving. Enjoy warm on its own, or topped with a dollop of yogurt or extra maple syrup.
Notes
Feel free to experiment with different nuts, dried fruits, or spices to make it your own.
This dish is also great for meal prep and can be stored in the fridge for up to 4 days or frozen for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 190 kcal
