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
Scale
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.
