This Easy Pumpkin Baked Oatmeal is like a warm hug on a chilly day! It’s made with cozy pumpkin, oats, and spices that will make your kitchen smell amazing.
Honestly, I can’t resist having this for breakfast! It fills me up and tastes like dessert. Plus, it’s super simple to make ahead, so I can enjoy it all week long!
Key Ingredients & Substitutions
Rolled Oats: Old-fashioned rolled oats work best for texture. If you don’t have any, quick oats are a suitable alternative but will give a different consistency. Avoid instant oats as they may turn mushy.
Pumpkin Puree: Canned pumpkin is super convenient. If you’re feeling adventurous, you can roast and puree fresh pumpkin. Just ensure it’s smooth. You can also swap in mashed bananas for a different flavor.
Milk: You can use any type of milk—almond, soy, or oat milk works fine. For creaminess, I prefer whole or 2% dairy milk.
Sweetener: Maple syrup adds a warm flavor, but honey or agave syrup can replace it if you prefer. You can also reduce the sweetener if you’re watching your sugar intake!
Spices: The mix of cinnamon, nutmeg, ginger, and cloves brings warmth to the dish. If you don’t have one or two on hand, feel free to substitute with pumpkin pie spice.
How Do You Ensure Even Cooking and Perfect Texture?
Getting your baked oatmeal just right involves a few key steps to ensure it cooks evenly and has a lovely texture.
- Mix Wet and Dry Ingredients Separately: Always blend your wet and dry ingredients in separate bowls first. This helps avoid clumps and ensures everything is well-distributed.
- Don’t Overmix: When combining wet and dry ingredients, stir until just combined. Overmixing can lead to a dense texture.
- Check for Doneness: Bake until the top appears set and a toothpick comes clean. Overbaking can lead to a dry baked oatmeal, so keep an eye on it!
- Let it Cool: Once out of the oven, let your oatmeal cool for a few minutes. This helps it firm up slightly for easier serving.
With these tips in mind, you’ll have a delicious and perfectly textured pumpkin baked oatmeal every time!
Easy Pumpkin Baked Oatmeal
Ingredients You’ll Need:
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups milk (dairy or plant-based)
- 1 cup pumpkin puree (canned or fresh)
- 1/3 cup maple syrup or honey
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup melted coconut oil or butter
- Optional: 1/2 cup chopped nuts (walnuts or pecans), 1/2 cup raisins or chocolate chips
How Much Time Will You Need?
This delightful pumpkin baked oatmeal takes about 15 minutes to prepare and 35-40 minutes to bake. Plus, let it cool for a few minutes before serving. In total, you’ll be enjoying your cozy breakfast in about 1 hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your oatmeal bakes evenly and thoroughly. Lightly grease an 8×8-inch baking dish or something similar to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Stir everything together well to evenly distribute the baking powder and spices through the oats.
3. Combine the Wet Ingredients:
In another bowl, whisk together the milk, pumpkin puree, maple syrup (or honey), egg, vanilla extract, and melted coconut oil (or butter). Mix until it’s nice and smooth. This mix is where the magic happens!
4. Combine Wet and Dry Mixtures:
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently until everything is well mixed. If you’re adding in nuts, raisins, or chocolate chips, fold them in carefully now.
5. Pour and Spread:
Pour the mixture into your prepared baking dish and spread it out evenly to make sure it cooks evenly. This will help give you a lovely golden top.
6. Bake:
Place the dish in the oven and bake for 35-40 minutes. You’ll know it’s done when the top is set, and a toothpick inserted in the center comes out clean. The aroma will fill your kitchen!
7. Cool and Serve:
Once out of the oven, let it cool for a few minutes. This makes it easier to cut and serve. I love to enjoy it warm, maybe with a splash of milk or a dollop of yogurt. Delicious!
Enjoy your cozy, comforting pumpkin baked oatmeal! Perfect for those chilly mornings!
FAQ for Easy Pumpkin Baked Oatmeal
Can I Use Steel-Cut Oats Instead of Rolled Oats?
It’s best to stick with old-fashioned rolled oats for this recipe because steel-cut oats will require much longer cooking time and may not set properly. If you need to use steel-cut oats, consider soaking them overnight, but that will change the texture!
How Should I Store Leftovers?
Store any leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave or oven until warmed through.
Can I Make This Recipe Vegan?
Absolutely! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water—let it sit for a few minutes to thicken). Use plant-based milk and maple syrup or agave instead of honey, and you’re all set!
How Can I Adjust the Sweetness Level?
If you prefer a less sweet oatmeal, feel free to reduce the maple syrup or honey by a couple of tablespoons. You can always serve with a drizzle on top later if you want it sweeter!
