Published on October 06, 2023 Pumpkin Baked Oatmeal-this easy baked oatmeal is a breakfast favorite during the chilly fall months. Make a pan and reheat all week for an easy and healthy breakfast! If you like pumpkin and oatmeal, you are in for a real treat because this easy baked oatmeal is the BEST fall breakfast. The oatmeal is filled with warm spices, lots of pumpkin flavor and has the perfect amount of sweetness. It is cozy, comforting, and so delicious! A bowl will keep you full for hours. Baked oatmeal is a great breakfast because you make it in ONE pan and then reheat it throughout the week. I love having a pan in the fridge, it is a breakfast lifesaver!
Ingredients
Oats– use old fashioned oats, not quick oats. Brown sugar– to sweeten the oatmeal. Salt– to bring out all of the flavors. Baking powder– to give the oats a lift in the oven. Pumpkin pie spice– a MUST for maximum pumpkin flavor. Milk– use your favorite milk! Pumpkin– use pumpkin puree, not pumpkin pie filling. Pure maple syrup– the pumpkin and maple are a match made in heaven. Egg– use a large egg. Butter– melted and slightly cooled. You can also use melted coconut oil. Vanilla extract– always use pure vanilla extract. Dried cranberries– optional, but they add a pop of color and sweetness!
How to Make Pumpkin Baked Oatmeal
Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside. In a medium bowl, mix together the oats, brown sugar, baking powder, salt, and pumpkin pie spice. In another medium bowl, whisk together the milk, pumpkin, maple syrup, egg, butter, and vanilla extract. Pour the milk mixture over the oats and stir until combined. Stir in the dried cranberries. Pour oat mixture into prepared baking dish. Bake for 30-35 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes. Spoon into bowls and serve warm.
Tips & Variations
Make sure you use old fashioned oats. If you need the baked oatmeal to be gluten free, you can use gluten free oats. You can use regular milk or almond milk for this recipe. I like to use unsweetened vanilla almond milk. Use pure pumpkin puree, not pumpkin pie filling. You can find canned pumpkin at any grocery store in the baking aisle. Instead of brown sugar, you can use coconut sugar. Or use all pure maple syrup. If you don’t want to use melted butter, you can use melted coconut oil. Both work great! Dried cranberries add a nice pop of color and sweetness. You can use raisins too or leave them out. You can also stir in chocolate chips if you want an extra special breakfast. Pumpkin and chocolate, always a good idea! You can easily double this baked oatmeal recipe if you are feeding a crowd!
How to Store & Reheat
How to Store: After the oatmeal has cooled, you can store it covered or in an airtight container in the refrigerator for up to 1 week. How to Reheat: Reheat in the microwave or cover and warm up in a 350°F oven for about 10 minutes or until heated through. I like to add a splash of milk to make the oats extra creamy. How to Freeze: To freeze, make sure the baked oatmeal is cooled completely. Cover tightly and freeze for up to 3 months. I like to cut the oatmeal into individual portions, wrap them in plastic wrap, and store in a freezer bag or container. This makes it easier to thaw and reheat. You can thaw in the refrigerator or at room temperature.
More Oatmeal Recipes
Baked Oatmeal Blueberry Maple Baked Oatmeal Peanut Butter Banana Baked Oatmeal Carrot Cake Baked Oatmeal Banana Blueberry Baked Oatmeal Cups Baked Peach Almond Oatmeal Baked Peanut Butter Apple Oatmeal
More Pumpkin Breakfast Recipes
Healthy Pumpkin Muffins Pumpkin Overnight Oats Pumpkin Breakfast Cookies Healthy Pumpkin Pancakes Pumpkin French Toast Healthy Pumpkin Pancakes Pumpkin Chocolate Chip Muffins
Pumpkin Baked Oatmeal
Nutrition
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