Description
This Pumpkin Baked Oatmeal combines the hearty texture of old-fashioned oats with the warm, comforting flavors of pumpkin and spices. Perfect for a nutritious breakfast or snack, this dish is easy to prepare and bakes until golden and set, delivering a wholesome, autumn-inspired meal.
Ingredients
Scale
Main Ingredients
- 2½ cups old-fashioned oats
- 15 oz pumpkin puree (100% pure pumpkin)
- ½ cup brown sugar
- 2 large eggs
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1½ cups milk of choice
Topping (Optional)
- 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 cleanup.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla extract, and milk until the mixture is smooth and well combined.
- Add Dry Ingredients: Stir in the old-fashioned oats, pumpkin pie spice, cinnamon, nutmeg, salt, and baking powder. Mix everything thoroughly until all ingredients are blended evenly.
- Bake: Pour the oatmeal mixture into the prepared baking dish and spread it out evenly. Bake for 35-40 minutes, or until the center is set and the edges turn golden brown. This step ensures a firm yet moist texture.
- Serve: Allow the baked oatmeal to cool slightly before slicing. Optionally, top with a drizzle of honey or maple syrup for added sweetness and flavor before serving.
Notes
- You can substitute the milk with any dairy or plant-based milk such as almond, soy, or oat milk.
- For added texture, consider mixing in chopped nuts or dried fruits before baking.
- This recipe can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- Reheat portions in the microwave or oven for a warm breakfast treat.
- Adjust spices to your taste preference for more or less warmth and sweetness.
