Description
This Pumpkin Baked Oatmeal is a warm, comforting, and nutritious breakfast perfect for fall or any time you crave cozy flavors. Made with rolled oats, pumpkin puree, and aromatic pumpkin pie spice, it’s sweetened naturally with maple syrup and combined with almond milk for a creamy texture. Baked to golden perfection, it’s an easy, wholesome meal that can be enjoyed warm and topped with your favorite nuts or fruits.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon and nutmeg)
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup almond milk (or milk of choice)
- 1/4 cup maple syrup (or honey)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking dish by lightly greasing it to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats and pumpkin pie spice. Stir thoroughly until the spices are evenly distributed throughout the oats.
- Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, almond milk, and maple syrup until smooth and well combined.
- Combine Mixtures: Gradually pour the wet ingredient mixture into the dry oat mixture. Stir gently but thoroughly, ensuring every oat is coated and the mixture is evenly blended.
- Pour Into Baking Dish: Transfer the oat mixture into the prepared baking dish, spreading it evenly with a spatula for uniform baking.
- Bake: Place the baking dish in the preheated oven and bake for about 30 minutes, or until the top is set, edges start to turn golden brown, and a toothpick inserted comes out clean.
- Cool: Remove the baked oatmeal from the oven and let it cool for about five minutes. This short cooling helps it to set further and makes it easier to slice.
- Serve: Cut the baked oatmeal into squares and serve warm. Optionally, top with extra almond milk, chopped nuts, or fresh fruit for added flavor and texture.
Notes
- You can substitute maple syrup with honey or agave nectar depending on your preference.
- For a dairy version, use milk instead of almond milk.
- Add-ins like chopped nuts, raisins, or chocolate chips can be folded in before baking.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for longer storage.
- Reheat in the microwave or oven before serving for a warm treat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe (about 1 square)
- Calories: 210
- Sugar: 8g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pumpkin baked oatmeal, baked oatmeal recipe, pumpkin breakfast, healthy breakfast, autumn breakfast, vegetarian oatmeal
