Baked Pumpkin Oatmeal
The aroma of Baked Pumpkin Oatmeal wafts through my kitchen, invoking all the cozy feelings of fall. Picture yourself enjoying a warm bowl of this delicious dish while wrapped in a soft blanket, each spoonful reminiscent of pumpkin pie. The creamy texture pairs perfectly with soft oats cradling the rich spiciness of cinnamon and nutmeg. It’s like a hug in a dish, bringing together all the comforts of my favorite autumn moments: family gatherings, crisp mornings, and even quiet Sunday brunches.
Table of Contents
One cherished memory is from years ago when my mom would whip up a pumpkin treat during Thanksgiving. Little did I know she’d secretly be laying the foundation for my love of baking. Now, I can’t help but feel that same warmth every time I make this Baked Pumpkin Oatmeal. It’s a delightful dish that’s not just for autumn; it’s perfect any time you crave a cozy breakfast. So, let’s indulge in the fall vibes and bake up this heartwarming dish!
Why You’ll Love This Recipe
- Simple & Quick: Just 10 minutes of prep and a cozy 35–45 minutes in the oven, and breakfast is ready!
- Irresistible Flavor: Warm spices mingle with pumpkin for a flavor reminiscent of holiday treats that’ll make your taste buds dance.
- Eye-Catching Appeal: Beautifully golden and fragrant when baked, it adds a cheerful touch to any breakfast table.
- Flexible Serving: Enjoy it warm for breakfast, as a snack throughout the day, or even as a light dessert.
- Diet-Friendly Options: Easily adapted for gluten-free and vegan diets—you can swap the milk and use your favorite non-dairy alternative!
Ingredients You’ll Need
- Flax Eggs: Made by mixing flaxseed meal with water, this acts as a binder instead of traditional eggs, making it a great option for vegan bakers as well.
- Pumpkin Puree: Use pure pumpkin puree, not the spiced pie filling. It provides natural sweetness and that stunning orange color that makes this dish feel like fall. You can substitute with homemade pumpkin puree if you prefer.
- Milk of Choice: Any milk works—dairy, almond, oat, or soy—all contribute creaminess.
- Vanilla Extract: A touch of vanilla elevates the flavor profile beautifully, blending harmoniously with the spices.
- Maple Syrup: This natural sweetener adds depth and a hint of caramel, but feel free to adjust to your sweetness preference or substitute with coconut nectar for a lower glycemic index.
- Coconut Sugar: A wonderful unrefined sugar option that provides slight caramel notes; brown sugar would work too!
- Rolled Oats: Old-fashioned rolled oats deliver the ideal chewy texture. Quick oats can be used, but they might yield a softer result.
- Pumpkin Pie Spice: An essential mix of spices that brings that nostalgic flavor—if you’re adventurous, you can create your own mix with cinnamon, nutmeg, and ginger.
- Baking Powder: Provides lift so your oatmeal bakes up fluffy without collapsing.
- Salt: Just a pinch helps to balance all the sweetness!
- Chocolate Chips or Chopped Pecans (Optional): These are delightful add-ins that enhance the flavor and texture. For a nut-free option, you can skip these or swap for sunflower seeds.
How to Make Baked Pumpkin Oatmeal
Preheat and Prepare: Start by preheating your oven to 350° F. Meanwhile, line an 8×8 or 9×9 baking dish with parchment paper, ensuring there’s a 1-inch overhang so you can easily lift the finished oatmeal out later. This little trick guarantees easy serving and clean-up!
Make Flax Eggs: In a small bowl, mix 2 tablespoons of flaxseed meal with 5 tablespoons of water. Stir well and let it sit for about 10 minutes. This is your vegan egg replacement—it should become gelatinous and thick, perfect for binding your ingredients together.
Whisk Wet Ingredients: Grab a large bowl and combine the pumpkin puree, milk, vanilla extract, maple syrup, and coconut sugar. Whisk them briskly until blended, and the mixture feels smooth and a little frothy. The beautiful orange color should shine through, irresistible and inviting!
Combine Dry Ingredients: In a separate medium bowl, stir together the rolled oats, pumpkin pie spice, baking powder, and salt. Mixing these dry ingredients separately ensures an even distribution of flavors, so every bite is packed full of spice goodness.
Fold Together Gently: Pour the dry ingredients into the bowl with the wet mixture and add in your prepared flax eggs. Gently mix together using a rubber spatula until just combined. Be careful not to overmix! If you’re adding chocolate chips or pecans, now’s the time to fold those in before transferring the batter into your prepared baking dish.
Bake Until Golden: Transfer your oatmeal batter to the lined baking dish, smoothing the top with the spatula. Pop it into the oven and bake for 35-45 minutes, or until the edges are slightly browned, and the middle is set—when a toothpick comes out clean, you’re ready! The oatmeal should be fragrant and puffed up, with a beautiful golden hue.
Storing & Reheating
To store your Baked Pumpkin Oatmeal, let it cool completely at room temperature for about half an hour. Cover it with foil or plastic wrap and keep it in the refrigerator for up to 5 days. You can also freeze portions in an airtight container for up to 3 months. To reheat, simply pop a slice in the microwave for about 30-45 seconds or until warmed through. Note that while freezing may alter the texture slightly, a drizzle of nut milk or a splash of water during reheating can bring it back to its cozy, comforting self.
Chef’s Helpful Tips
- Mix your dry ingredients thoroughly before combining them with the wet ones to avoid clumps of baking powder or sugar.
- Make your flax eggs in advance to save time and let the mixture thicken properly.
- For added texture, you can layer the chocolate chips or pecans in-between layers of batter.
- To enhance flavors, let the baked oatmeal sit for a while before cutting; this will allow the flavors to deepen and settle.
- Feel free to try various seasonal spices, like ginger or cardamom, for a unique twist!
- Consider making this dish the night before and refrigerate it so it’s ready to pop in the oven in the morning for those busy weekdays.
Enjoy the delightful experience that is making and eating Baked Pumpkin Oatmeal! It’s not just a recipe; it’s a joyful celebration of autumn flavors, a perfect way to welcome the season. So go ahead, get creative with your toppings, and share this love with family and friends. There’s nothing quite like reconnecting with comforting memories through food.
Recipe FAQs
Can I make this recipe gluten-free?
Absolutely! Just use certified gluten-free rolled oats, and you’re all set to enjoy this delightful dish without the worries of gluten. Most other ingredients are naturally gluten-free, like pumpkin puree and spices, so you can indulge freely.
How can I make this recipe sweeter?
If you have a sweeter tooth, consider adding a bit more maple syrup or extra coconut sugar. You can also sprinkle a little bit of brown sugar on top before baking for a caramelized crust. Just be careful not to overdo it!
Can I use fresh pumpkin instead of canned puree?
Yes! If you want to use fresh pumpkin, you can cook and puree your own pumpkin. Simply roast the pumpkin until tender, scoop it out, and blend until smooth. Just ensure you remove as much moisture as possible for the best texture.
How do I change up the flavors in this oatmeal?
Feel free to experiment with different spices! Adding a pinch of ginger or nutmeg can elevate the taste even more. You can also mix in other fruits or nuts based on your preferences, like apples or walnuts, for a twist!
PrintMore Breakfast Recipes
- Blueberry and Muesli Cottage Cheese Bowl
- The Best Cornbread
- Pecan Pie Cheesecake
- Kolaczki Cookies
- Flourless Protein Banana Oat Waffles
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Baked Pumpkin Oatmeal
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Total Time: 0 hours
- Yield: Serves 6
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Savor the cozy flavors of Baked Pumpkin Oatmeal, a delightful dish infused with pumpkin puree and warm spices, perfect for quick breakfasts or snacks.
Ingredients
- Flax Eggs: 2 tablespoons flaxseed meal, 5 tablespoons water
- Pumpkin Puree: 1 cup
- Milk of Choice: 1 cup (dairy or non-dairy)
- Vanilla Extract: 1 teaspoon
- Maple Syrup: 1/4 cup
- Coconut Sugar: 1/4 cup
- Rolled Oats: 2 cups (old-fashioned)
- Pumpkin Pie Spice: 1 tablespoon
- Baking Powder: 1 teaspoon
- Salt: pinch
- Chocolate Chips or Chopped Pecans (Optional): 1/2 cup
Instructions
- Preheat oven to 350°F and prepare a baking dish with parchment paper.
- Mix flaxseed meal and water to make flax eggs and let sit.
- Combine pumpkin puree, milk, vanilla extract, maple syrup, and coconut sugar in a bowl and whisk.
- In another bowl, stir together rolled oats, pumpkin pie spice, baking powder, and salt.
- Fold dry ingredients into wet ingredients along with flax eggs and optional add-ins.
- Spread mixture in prepared baking dish and bake for 35-45 minutes until golden and set.
Notes
This dish can be refrigerated for up to 5 days or frozen for 3 months.
For a gluten-free version, use certified gluten-free oats.
Adjust sweetness by adding more maple syrup or coconut sugar.
Nutrition
- Serving Size: 1 slice (1/6 of the recipe)
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
