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Pumpkin Baked Oatmeal Recipe

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3.9 from 32 reviews

This Pumpkin Baked Oatmeal is a cozy, nutritious breakfast perfect for fall mornings. Combining hearty oats with warm spices and pumpkin puree, it bakes into a comforting dish that’s sweetened naturally with maple syrup. Topped with a cinnamon sugar crust, this recipe is simple to prepare, yields six servings, and can be enjoyed warm with optional Greek yogurt for extra creaminess.

Ingredients

Oatmeal Base

  • 2 cups old fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1 1/2 cups milk
  • 1/4 cup maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract

Cinnamon Sugar Topping

  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat and prepare dish: Preheat your oven to 350°F (175°C). Lightly spray an 8×8 inch or similar-sized baking dish with cooking spray to prevent sticking.
  2. Make cinnamon sugar topping: In a small bowl, whisk together granulated sugar and ground cinnamon. Set aside for sprinkling on top of the oatmeal later.
  3. Mix wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, milk, maple syrup, egg, and vanilla extract until well combined and smooth.
  4. Mix dry ingredients: In a separate bowl, combine the rolled oats, baking powder, ground cinnamon, pumpkin pie spice, and kosher salt. Whisk to evenly distribute the spices.
  5. Combine wet and dry: Pour the dry ingredients into the wet mixture and gently stir until just combined. Pour the batter evenly into the prepared baking dish and smooth the top. Sprinkle the prepared cinnamon sugar topping evenly over the surface.
  6. Bake oatmeal: Place the dish on the middle oven rack and bake for 35 to 40 minutes, or until the center is set and a toothpick inserted in the middle comes out clean or with just a few moist crumbs attached. Remove from the oven and allow to cool for 10 to 15 minutes before cutting into portions.
  7. Serve: Serve the baked oatmeal warm. Optionally, drizzle with extra maple syrup and top with a dollop of Greek yogurt for added creaminess and tang.

Notes

  • You can use canned or homemade pumpkin puree—be sure not to confuse it with pumpkin pie filling, which contains added spices and sugar.
  • Substitute milk with any plant-based milk for a dairy-free version.
  • Feel free to add nuts (like pecans or walnuts) or dried fruit (raisins or cranberries) to the mixture before baking for added texture and flavor.
  • Make sure not to overbake to keep the oatmeal moist and tender instead of dry.
  • Leftovers can be stored covered in the refrigerator for up to 4 days and reheated in the microwave.

Find it online: https://justsosavory.com/pumpkin-baked-oatmeal-recipe/