Home > Breakfast > Pumpkin Baked Oatmeal Pumpkin Baked Oatmeal September 20, 2023 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Pumpkin Baked Oatmeal blends together rich pumpkin flavors and fragrant spices with the natural sweetness of maple syrup and hints of chocolate. It’s the perfect effortless breakfast dish to bring those fall vibes to your mornings! Next up, try our other baked oatmeal recipes: this classic berry Baked Oatmeal or our more indulgent Chocolate-Chip Baked Oatmeal. Pumpkin Baked Oatmeal Pumpkin Baked Oatmeal is not your usual bowl of hot cereal; it stands out with its distinct character. Imagine a sweet breakfast casserole, rich with oats, eggs, and milk, offering a mix of custard-like creaminess and a unique chewy-yet-soft texture. For an added special touch, we sprinkle some coarse sugar on top before baking, creating an irresistible crust. Our take on Pumpkin Baked Oatmeal leans more towards the chewy spectrum, rather than being overly soft or eggy. Notably, this recipe uses slightly less milk than others, ensuring slightly firmer oatmeal bars. If you’re a fan of creamier textures, serve these oatmeal squares in bowls, and pour some coffee creamer or milk over them. This recipe is a breeze to whip up–it’s the perfect fall breakfast treat! And with just one bowl and a wooden spoon, you can serve up a dish that’s not only fit for weekday mornings but also fun and unique enough treat for guests. Pumpkin Baked Oatmeal Ingredients Unsweetened vanilla almond milk: While any milk will do, almond or oat milk adds a subtle nutty flavor that we love. Plus, it’s a bonus for reducing the calorie count in these bars. Egg and egg yolk: That additional yolk infuses the oatmeal with extra moisture and softness without turning it too wet or eggy. Pure maple syrup: This is a natural sweetener sourced directly from the sap of maple trees. Always choose 100% pure maple syrup over its imitation counterparts to enjoy its richer flavor and inherent health benefits. Vanilla extract: Pure vanilla extract gives this breakfast a lovely flavor. Canned pumpkin: Remember, it’s pure pumpkin puree we’re after, not pumpkin pie filling. And keep it to 1/3 cup. After opening, the leftover puree can be frozen in ice cube trays for future use. Ingredients, Continued Old-fashioned oats: These are your best bet for the best texture. Steer clear of quick or steel-cut to keep the consistency just right. Baking powder: Check the expiration date; old baking powder can lose its leavening power. To test its potency, drop a bit into hot water – it should bubble vigorously. Pumpkin pie spice: This is a delicious mix of warming spices (like cinnamon, nutmeg, ginger, and cloves). It’s available in most stores near other spices, or you can make your own pumpkin pie spice! Cinnamon: Even though pumpkin pie spice contains cinnamon, an extra bit here intensifies the cinnamon flavor we love in this Pumpkin Baked Oatmeal. Fine sea salt: Just a touch counters the sweetness and helps the flavors pop. Miniature chocolate chips or chopped nuts: Quality chocolate makes a world of difference. If nuts are your thing, toasted pecans are our top pick. Sparkling or coarse sugar (optional): This adds a nice crunchy texture on top. If you don’t have this, a sprinkle of brown sugar can also give a lovely caramelized top. How To Make Pumpkin Baked Oatmeal (Tips) Use quality ingredients: Always choose fresh and high-quality ingredients. Fresh seasonings, in particular, can make a world of difference in terms of flavor. Go for consistency: If you’re looking for a moister consistency, serve squares in a bowl with a drizzle of milk or topped with a dollop of your favorite vanilla yogurt. Prep ahead: While this recipe comes together fairly quickly, you can streamline the process by pre-mixing the dry ingredients the evening before. However, don’t mix the wet and dry components until you’re ready to bake. Combining them too early will cause the oats to soak up the liquid, leading to a mushy texture. Customize the spices: Adjust the quantities of pumpkin pie spice or cinnamon based on personal preference. Some might like a more spiced flavor, while others might prefer it milder. Don’t over-bake: Keep an eye on the oatmeal as it nears the end of its baking time. Take it out of the oven when it’s set but not too dry. Overbaked oatmeal can become too dense. Ideas For How To Serve Pumpkin Baked Oatmeal Temperature: While Pumpkin Baked Oatmeal can be eaten at room temperature or cold, we prefer it warm! Either enjoy it straight out of the oven or warm it slightly in the microwave or oven. Toppings galore: Top the bars with a scoop of yogurt or splash of milk for a creamier consistency. Consider drizzling with a little extra maple syrup, honey, or agave for added sweetness. For crunch, sprinkle on some toasted nuts, coconut flakes, or even a handful of granola. Creamy companions: A dollop of your favorite sweetened vanilla yogurt, whipped cream, or a scoop of vanilla ice cream transforms this dish from breakfast to dessert. For a dairy-free version, coconut whipped cream or almond-based ice creams are fantastic additions. Fresh fruit: Enhance the nutrition profile by adding slices of fresh banana. Beverage pairings: Keep the pumpkin theme going by serving this recipe alongside a steaming mug our favorite Pumpkin Spice Latte Steamer. Family-style serving: If you’re hosting a brunch or breakfast gathering, consider setting up a Pumpkin Baked Oatmeal bar. Lay out various toppings and let guests customize their plates. Make it dessert: For a more nutritious dessert, warm a slice of the oatmeal, then add a generous scoop of cinnamon, vanilla, or pumpkin pie ice cream on top. Finish with a drizzle of caramel sauce. More Fall Breakfast Favorites: Pumpkin Muffins with a sugar topping Applesauce Pancakes thick and fluffy! Frittata with roasted sweet potatoes Apple Coffee Cake with a streusel topping Pumpkin Waffles with a caramel syrup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Baked Oatmeal 5 from 1 vote - Review this recipe Pumpkin Baked Oatmeal blends rich pumpkin flavors and fragrant spices with the natural sweetness of maple syrup and hints of chocolate. It's the perfect effortless breakfast dish to bring those fall vibes to your mornings! SAVE TO RECIPE BOX Print Recipe Pumpkin Baked Oatmeal 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Pumpkin Baked Oatmeal blends rich pumpkin flavors and fragrant spices with the natural sweetness of maple syrup and hints of chocolate. It's the perfect effortless breakfast dish to bring those fall vibes to your mornings! Course Breakfast, Dessert, Snack Cuisine American, Healthy, Vegetarian Keyword Pumpkin Baked Oatmeal Prep Time 15 minutes minutes Cook Time 25 minutes minutes Total Time 40 minutes minutes Servings 8 -12 servings Chelsea Lords Calories 231kcal Author Chelsea Lords Cost $5.12 Ingredients▢ 1 cup milk (we use unsweetened vanilla almond milk)▢ 1 large egg▢ 1 large egg yolk (discard or save the white -- Note 1)▢ ⅓ cup pure maple syrup (Note 2)▢ 1½ teaspoons vanilla extract▢ ⅓ cup canned pumpkin (Note 3)▢ 2 cups old-fashioned oats (Note 4)▢ 1 teaspoon baking powder▢ 1 teaspoon ground cinnamon▢ 2 teaspoons pumpkin pie spice▢ ½ teaspoon fine sea salt▢ ⅔ cup mini chocolate chips or chopped nuts▢ Optional: 1½tablespoons sparkling sugar or brown sugarUS - Metric USMetric InstructionsPREP: Preheat your oven to 350°F. Generously grease an 8x8-inch baking dish with cooking spray.BATTER: In a large mixing bowl, combine milk, egg, egg yolk, maple syrup, vanilla extract, and pumpkin puree. Whisk until smooth. Gently fold in the oats, baking powder, cinnamon, pumpkin pie spice, salt, and chocolate chips or nuts. Mix until well combined. BAKE: Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula. If desired, sprinkle sparkling or brown sugar on top. Place in the oven and bake for 25-30 minutes or until the top turns a light golden brown and the center is firm. Do not over-bake. ENJOY: Allow to cool slightly before slicing. Serve in bowls, if desired, and drizzle with additional milk or maple syrup.STORAGE: Don't make the batter ahead of time -- as soon as it's made up, it needs to bake or it will dry out (oats will absorb too much liquid). Leftover baked bars store nicely though! Let cool completely and then transfer to an airtight container. Enjoy leftovers for up to four days after being made. Cut out individual portions, add to a bowl, and microwave briefly until warm. Add some creaminess back in with a drizzle of milk, coffee creamer, or extra maple syrup. Video Recipe NotesNote 1: Egg whites: The extra egg white can be discarded or saved for another dish like this Egg Wrap. Note 2: Maple syrup: Make sure you're using pure maple syrup, not corn or pancake syrup. Note 3: Pumpkin: Remember, it's pure pumpkin puree we're after, not pumpkin pie filling. And keep it to ⅓ cup, not the entire can. After opening, the leftover puree can be frozen in ice cube trays for future use. Note 4: Oats: This recipe specifically requires old-fashioned oats. Avoid using quick or steel-cut oats. Nutrition FactsServing: 1serving | Calories: 231kcal | Carbohydrates: 36g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 52mg | Sodium: 233mg | Potassium: 187mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1738IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
