Description
Warm pumpkin baked oatmeal brings autumn comfort to breakfast tables across North America. Hearty oats blended with seasonal spices create a nourishing morning meal you’ll savor with each delightful spoonful.
Ingredients
Scale
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 2 cups rolled oats (gluten-free if needed)
- 1 1/2 cups milk (dairy or non-dairy, such as almond or oat milk)
- 1/4 cup pure maple syrup or honey
- 1 tsp vanilla extract
- 1 1/2 tsps ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup chopped nuts (optional, like pecans or walnuts)
- 1/4 cup dried cranberries or raisins (optional)
- 1/4 cup chocolate chips (optional)
Instructions
- Warm the oven to 350F (175C) and lightly coat an 8×8 inch baking vessel with cooking spray or butter to prevent sticking.
- Combine rolled oats, leavening agent, warming spices (cinnamon, ginger, nutmeg, cloves), and a pinch of salt in a spacious mixing bowl, blending thoroughly.
- Whisk together pumpkin puree, farm-fresh eggs, creamy milk, natural sweetener, and aromatic vanilla until the mixture achieves a silky, uniform consistency.
- Merge wet and dry ingredients, stirring gently until completely integrated, avoiding overmixing to maintain optimal texture.
- Introduce crunchy chopped nuts, tangy dried cranberries or raisins, and optional chocolate morsels, folding them delicately throughout the mixture.
- Transfer the vibrant orange-hued batter into the prepared baking dish, smoothing the surface evenly with a spatula.
- Slide the dish into the preheated oven and bake for 35-40 minutes, watching for a golden-brown crust and firm center that signals perfect doneness.
- Allow the baked oatmeal to rest and slightly cool for 5-10 minutes, which helps it set and makes serving easier.
- Serve warm, embellishing with additional milk, creamy yogurt, or a generous drizzle of pure maple syrup for an indulgent breakfast experience.
Notes
- Customize the spice blend by adjusting cinnamon, ginger, and nutmeg to match your taste preferences for a personalized flavor profile.
- Swap dairy milk with almond, oat, or coconut milk to create a dairy-free version that’s equally delicious and creamy.
- Prep this dish the night before by mixing ingredients and refrigerating, then bake in the morning for a quick, hassle-free breakfast.
- Transform leftovers into a portable breakfast by cutting into squares and wrapping individually for grab-and-go mornings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 190 kcal
- Sugar: 8 g
- Sodium: 140 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 37 mg