Cozy Pumpkin Baked Oatmeal (Easy Fall Breakfast!)

Is there anything more comforting than the aroma of pumpkin spice filling your kitchen on a crisp autumn morning? This Pumpkin Baked Oatmeal recipe combines the seasonal flavors you love with the wholesome goodness of oats for a breakfast that’s both satisfying and nutritious. Perfect for busy mornings or weekend brunches, this Pumpkin Baked Oatmeal can be prepared ahead of time and enjoyed throughout the week. Whether you’re a pumpkin enthusiast or simply looking for a healthy, make-ahead breakfast option, this recipe deserves a spot in your fall meal rotation.

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Ingredients List

For this cozy Pumpkin Baked Oatmeal, you’ll need:

• 2 cups old-fashioned rolled oats (certified gluten-free if needed)
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs (or flax eggs for vegan option)
• ⅓ cup maple syrup or honey
• 1½ cups milk of choice (dairy or plant-based)
• 1 teaspoon vanilla extract
• 2 tablespoons melted coconut oil or butter
• Optional mix-ins: ½ cup chopped pecans or walnuts, ⅓ cup chocolate chips, or ¼ cup dried cranberries

Timing

• Prep Time: 10 minutes (most of which involves measuring ingredients)
• Cooking Time: 35-40 minutes (perfect for getting ready while it bakes)
• Total Time: 45-50 minutes (saves at least 20 minutes compared to individually preparing oatmeal each morning of the week)

Step-by-Step Instructions

Step 1: Prepare Your Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish with cooking spray or a small amount of coconut oil. Pro tip: Line the dish with parchment paper for easier removal and cleanup.

Step 2: Mix Dry Ingredients

In a large bowl, combine rolled oats, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk together to ensure even distribution of spices – this ensures every bite has that perfect fall flavor.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together pumpkin puree, eggs, maple syrup, milk, vanilla extract, and melted coconut oil until smooth. For extra silky texture, try warming the pumpkin puree slightly before mixing.

Step 4: Create the Batter

Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in any optional mix-ins you’ve chosen. The batter should be somewhat loose but not watery.

Step 5: Bake to Perfection

Transfer the mixture to your prepared baking dish and spread evenly. Bake for 35-40 minutes or until the top is golden and the center is set but still slightly soft to touch.

Nutritional Information

Per serving (recipe makes 6 servings):

• Calories: 265
• Protein: 7g
• Carbohydrates: 38g
• Fat: 10g
• Fiber: 5g
• Vitamin A: 100% of daily value (thanks to the pumpkin!)
• Iron: 15% of daily value

Healthier Alternatives for the Recipe

This Healthy Pumpkin Baked Oatmeal is already nutritious, but here are some modifications:

• For gluten-free diets: Ensure you use certified Gluten Free Pumpkin Baked Oatmeal ingredients
• For vegan: Replace eggs with flax eggs (2 Tbsp ground flaxseed mixed with 6 Tbsp water)
• For lower sugar: Reduce maple syrup to 2-3 tablespoons and add extra cinnamon
• For higher protein: Add ¼ cup protein powder or replace ¼ cup oats with hemp hearts

Serving Suggestions

Serve your warm Pumpkin Oatmeal Bake with:

• A dollop of Greek yogurt and a drizzle of maple syrup
• Fresh apple or pear slices for added crunch
• A sprinkle of toasted pumpkin seeds for extra nutrition
• A warming cup of chai tea or pumpkin spice latte for the ultimate fall experience

Common Mistakes to Avoid

• Don’t use instant oats – they’ll become mushy when baked
• Avoid pumpkin pie filling instead of pure pumpkin puree (they’re not interchangeable)
• Don’t overbake – the oatmeal should remain moist in the center
• Avoid skipping the salt – it enhances the sweetness and spice flavors

Storing Tips for the Recipe

This Pumpkin Baked Oatmeal Recipe keeps beautifully:

• Refrigerator: Store covered for up to 5 days
• Freezer: Cut into portions, wrap individually, and freeze for up to 3 months
• Reheating: Microwave individual portions for 30-60 seconds or warm in a 350°F oven for 10 minutes
• Meal prep tip: Prepare on Sunday for quick, nutritious breakfasts all week

Conclusion

This Pumpkin Baked Oatmeal brings together the best of comfort food and nutrition in one delicious package. It’s a versatile recipe that can be adapted to various dietary needs while still delivering that warm, spiced pumpkin flavor we all crave during fall. Whether you’re feeding a family or meal prepping for one, this recipe delivers on flavor, nutrition, and convenience. Give it a try this week and discover your new favorite autumn breakfast!

FAQs

• Can I make this Pumpkin Baked Oatmeal ahead of time?
  Absolutely! You can prepare the batter the night before and refrigerate it overnight, then bake in the morning. Alternatively, bake it completely and reheat portions throughout the week.
• Is this recipe suitable for children?
  Yes! This is a kid-friendly recipe that provides wholesome nutrition. For pickier eaters, consider adding mini chocolate chips or a light drizzle of maple syrup on top.
• Can I double this recipe for a larger crowd?
  Definitely. Double all ingredients and use a 9×13 inch baking dish. You may need to add 5-10 minutes to the baking time.
• How do I know when the Pumpkin Baked Oatmeal is done?
  The oatmeal is done when the edges are golden brown and pulling away slightly from the sides of the dish. The center should be set but still slightly soft when pressed gently.
• Can I use steel-cut oats instead of rolled oats?
  Steel-cut oats require more liquid and longer cooking time. If using them, increase the milk by ½ cup and expect to add 15-20 minutes to the baking time.