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Pumpkin Baked Oatmeal Recipe

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★★★★★

4.5 from 98 reviews

This Pumpkin Baked Oatmeal is a warm, hearty breakfast dish packed with cozy pumpkin spice flavors, wholesome oats, and customizable toppings. Perfect for autumn mornings, it combines the natural sweetness of pumpkin and maple syrup with the comforting texture of baked oatmeal, making it a nutritious and satisfying start to your day.

Ingredients

Scale

Dry Ingredients

  • 2 cups rolled oats (use certified gluten free if needed)
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup canned pumpkin puree
  • 1 cup milk of choice (almond milk works great if dairy-free needed)
  • 2 large eggs (can substitute flax eggs to make egg-free)
  • 2 teaspoons vanilla extract
  • ⅓ cup maple syrup or honey

Additional

  • Avocado oil or neutral oil (for greasing)
  • Chocolate chips, nuts, raisins, or topping of choice (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease a baking dish with avocado oil or a neutral oil to prevent sticking.
  2. Mix dry ingredients: In a large bowl, combine the rolled oats, pumpkin spice, baking powder, and salt. Stir well to evenly distribute the spices and leavening agent.
  3. Combine wet ingredients: In another bowl, whisk together the canned pumpkin puree, milk, eggs, vanilla extract, and maple syrup or honey until smooth and fully blended.
  4. Combine wet and dry mixes: Pour the wet mixture into the dry ingredients and stir until just combined. If using, fold in chocolate chips, nuts, or raisins at this stage.
  5. Transfer and bake: Pour the oatmeal batter into the prepared baking dish and spread it evenly. Place the dish in the preheated oven and bake for 35-40 minutes, or until the edges are golden and the center is set.
  6. Cool and serve: Remove from the oven and allow to cool for 5-10 minutes before serving. This oatmeal is delicious warm and can be topped with additional nuts, fruit, or a drizzle of maple syrup if desired.

Notes

  • Use certified gluten-free oats to ensure the recipe is safe for gluten-sensitive individuals.
  • To make the recipe egg-free, substitute each egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested for 5 minutes).
  • This baked oatmeal can be stored in the refrigerator for up to 5 days and reheated gently.
  • Customize your toppings to suit your taste—try pumpkin seeds, dried cranberries, or coconut flakes for extra texture.
  • For a dairy-free version, almond milk or other plant-based milks work excellent.

Keywords: pumpkin baked oatmeal, healthy oatmeal recipe, gluten free breakfast, autumn breakfast, baked oatmeal with pumpkin spice

Find it online: https://zestywithzane.com/pumpkin-baked-oatmeal-recipe/