If you adore the flavors of fall and crave a cozy breakfast that feels like a warm hug, you are going to fall head over heels for this Pumpkin Baked Oatmeal Recipe. Imagine oats that are tender and perfectly spiced with cinnamon and pumpkin pie spice, sweetened just right with brown sugar and applesauce, and enriched with creamy pumpkin puree and eggs for the ultimate texture. This dish is not only comforting but also incredibly wholesome, making it an ideal start to your day or a delightful snack any time. Let’s dive deep into this Pumpkin Baked Oatmeal Recipe that’s sure to become your seasonal favorite.
Ingredients You’ll Need
Each ingredient plays an essential role in crafting the perfect balance of flavor, texture, and that inviting autumnal color. From the natural sweetness of brown sugar and applesauce to the warm spices and creamy pumpkin puree, these ingredients come together simply and beautifully.
- 1 cup packed light brown sugar: Adds a rich, caramel sweetness that complements the pumpkin perfectly.
- 1 cup pumpkin puree: The star ingredient lending moisture, flavor, and that gorgeous orange hue.
- 1/2 cup applesauce (unsweetened): Keeps the oatmeal moist while adding natural sweetness with fewer calories.
- 2 large eggs: Bind everything together and provide a satisfying, custardy texture.
- 1 cup whole milk (or preferred milk/milk alternative): Adds creaminess and helps activate the oats.
- 2 teaspoons vanilla extract: Enhances the warmth of the spices and adds depth to the flavor profile.
- 3 cups old fashioned rolled oats: The hearty base that provides chewiness and bulk to the dish.
- 1 teaspoon baking powder: Helps the oatmeal rise slightly, keeping it light and tender.
- 1 teaspoon ground cinnamon: Infuses classic fall spice with a fragrant warmth.
- 1/2 teaspoon pumpkin pie spice: The perfect blend of nutmeg, cloves, and ginger that defines pumpkin treats.
- 1/2 teaspoon salt: Balances sweetness and enhances all the spices.
- Maple syrup (for serving): Optional but highly recommended for drizzling on top and adding a layer of natural sweetness.
- Fruit and nuts (for garnish): Fresh berries, chopped nuts, or even a sprinkle of seeds add texture and freshness when serving.
How to Make Pumpkin Baked Oatmeal Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or line it with parchment paper. This simple step ensures easy removal and clean edges for your pumpkin baked oatmeal.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the light brown sugar, pumpkin puree, applesauce, eggs, milk, and vanilla extract until smooth and well combined. This wet mixture is the flavorful base that will soak into the oats and create that luscious, tender custard-like texture.
Step 3: Combine the Dry Ingredients
In another bowl, stir together the rolled oats, baking powder, cinnamon, pumpkin pie spice, and salt. Mixing these dry ingredients well ensures that every bite bursts with even spice and just the right rise.
Step 4: Bring It All Together
Pour the dry oat mixture into the wet ingredients, folding gently until fully incorporated. You want those oats nicely coated and ready to absorb all the flavors.
Step 5: Bake to Perfection
Spread the mixture evenly into your prepared baking dish. Bake for about 35-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out mostly clean. Your kitchen will be filled with an irresistible aroma that’s pure autumn magic.
How to Serve Pumpkin Baked Oatmeal Recipe
Garnishes
Top your pumpkin baked oatmeal with a drizzle of pure maple syrup for added sweetness and shine. Freshly sliced apples, a handful of toasted pecans, or a sprinkle of pumpkin seeds add a delightful crunch and complementary flavor notes that elevate the dish beautifully.
Side Dishes
Pair this warm oatmeal with a dollop of Greek yogurt or a side of mixed berries for a refreshing balance of creaminess and tartness. For an extra cozy breakfast, a cup of chai tea or freshly brewed cinnamon-spiced coffee makes the perfect companion.
Creative Ways to Present
Serve individual portions in small ramekins for a charming breakfast presentation or pack it into mason jars for an on-the-go option. You can also turn leftovers into breakfast bars by slicing into squares and wrapping them for a nutritious snack.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin baked oatmeal keeps wonderfully in an airtight container in the refrigerator for up to 4 days. This makes it an effortless grab-and-go morning meal throughout the week that tastes just as good when reheated.
Freezing
Freeze any extra portions individually wrapped or in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating to retain all the delicious flavors and texture.
Reheating
Warm your slices gently in the microwave for about 1 to 2 minutes or bake in a 350°F oven until heated through. Adding a splash of milk or a drizzle of maple syrup before reheating can help restore moisture and flavor.
FAQs
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats are much denser and require longer cooking times, so they are not the best choice for this recipe. Rolled oats give the perfect texture and cook evenly in the baking time specified.
Is this pumpkin baked oatmeal recipe gluten-free?
Oats themselves are gluten-free, but cross-contamination may occur. To ensure a gluten-free dish, use certified gluten-free rolled oats and check all your other ingredients carefully.
Can I make this recipe vegan?
Absolutely! Substitute the eggs with flax eggs or chia eggs, use a plant-based milk, and swap the brown sugar for coconut sugar or maple syrup to keep it vegan-friendly.
What can I add to make it more protein-packed?
Try stirring in some chopped nuts like walnuts or pecans, a scoop of protein powder, or topping with Greek yogurt when serving to boost the protein content deliciously.
How sweet is this Pumpkin Baked Oatmeal Recipe?
This recipe has a gentle, warming sweetness from the brown sugar and natural sugars in pumpkin and applesauce. The maple syrup drizzle lets each person adjust sweetness to their taste.
Final Thoughts
This Pumpkin Baked Oatmeal Recipe has quickly become a cherished morning ritual in my kitchen, and I can’t wait for you to experience its comforting magic for yourself. It combines wholesome ingredients with cozy spices, offering a nourishing and joyful way to start your day any time of year—though it’s undeniably perfect for fall. Give it a try and watch it become your new favorite pumpkin-inspired breakfast!
Print
Pumpkin Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Baked Oatmeal recipe is a warm, hearty breakfast perfect for fall or any time you crave the flavors of pumpkin and spice. Combining pumpkin puree, applesauce, oats, and aromatic spices, it bakes into a comforting dish that’s versatile and easy to prepare. It’s naturally sweetened, wholesome, and perfect to serve with maple syrup, fresh fruit, or nuts for added texture and flavor.
Ingredients
Wet Ingredients
- 1 cup packed light brown sugar
- 1 cup pumpkin puree
- 1/2 cup applesauce (unsweetened)
- 2 large eggs
- 1 cup whole milk (or your preferred milk/milk alternative)
- 2 teaspoons vanilla extract
Dry Ingredients
- 3 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Optional Toppings
- Maple syrup
- Fruit
- Nuts
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the oatmeal.
- Mix wet ingredients: In a large mixing bowl, whisk together the brown sugar, pumpkin puree, applesauce, eggs, milk, and vanilla extract until the mixture is smooth and fully combined.
- Combine dry ingredients: In a separate bowl, mix the rolled oats, baking powder, ground cinnamon, pumpkin pie spice, and salt to evenly distribute the spices and leavening agent.
- Combine wet and dry mixtures: Slowly add the dry ingredients into the wet mixture, stirring until all the oats are fully incorporated and the batter is evenly mixed.
- Transfer to baking dish: Pour the oatmeal mixture into a greased 8×8-inch or similar baking dish, spreading it out evenly.
- Bake the oatmeal: Place the dish in the preheated oven and bake for about 35-40 minutes or until the top is set and slightly golden.
- Cool and serve: Allow the baked oatmeal to cool for a few minutes before slicing. Serve warm topped with maple syrup, fresh fruit, and nuts as desired.
Notes
- You can substitute whole milk with any dairy-free alternative such as almond, oat, or soy milk.
- For a vegan variation, replace eggs with flaxseed eggs and use plant-based milk.
- Storage: Refrigerate leftovers in an airtight container for up to 4-5 days or freeze for up to 2 months.
- Add-ins like chocolate chips or dried fruit can be stirred into the batter before baking for extra flavor.
- If you prefer a crispier top, you can broil the baked oatmeal for 1-2 minutes at the end of baking—watch carefully to avoid burning.
