Pumpkin Baked Oatmeal
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Pumpkin baked oatmeal is a perfect hearty fall breakfast. With warming spices and a little sweetness, this make-ahead meal is a great way to start the day.
I get in cycles of enjoying oatmeal and avoiding it. I know it’s good for me, but there’s something about it I can’t fully get behind.
However, baked oatmeal is definitely my cup of tea.
It’s warm, hearty, and full of things I love. Plus, I can make a pan on Monday morning and have breakfast set for the rest of my week.
I change up my baked oatmeal recipes with whatever is striking my interest that week, whether that is blueberry oatmeal cups or raspberry almond baked oatmeal.
Baked oatmeal is easy to customize, so when fall and that PSL life hits, it’s a cinch to throw together this pumpkin breakfast.
What kind of oats do I use for baked oatmeal?
There are two main types of oats available: quick oats and rolled oats. Rolled oats are sometimes also labeled as “old-fashioned.”
Make sure you use rolled oats for this recipe. Quick oats, which are rolled oats that are chopped up, will not work and the result will be very goopy.
Steel-cut oats will also not work in this recipe, as they require more liquid and a longer cook time.
What can I add to pumpkin baked oatmeal?
Baked oatmeals can be customized however you like.
If you’re out of pecans, walnuts pair wonderfully with pumpkin and would be a natural addition, just like in my pumpkin persimmon bread.
You can use your favorite autumnal spice blend. I like ginger, but you might prefer more cinnamon!
Think about your favorite pumpkin pie and go from there.
When it comes to toppings, I like a drizzle of maple syrup. Sometimes I add a small amount of whipped cream as well.
You could also serve this with ice cream for dessert!
Can I freeze baked oatmeal?
If you like, you can freeze baked oatmeal for later.
Cut it into individual portions and package into freezer safe containers or zip-top bags and lay flat in the freezer.
You can also bake the oatmeal into muffin cups so it is already portioned out, and then just pop them into a freeze bag once cooled.
Reheat in the microwave for 30 seconds or more, depending on the size of your portion and how hot you prefer it to be.
If you choose not to freeze it, baked oatmeal will last 3-4 days, covered, in the refrigerator.
Make this pumpkin baked oatmeal the next time you’re craving a hearty breakfast!
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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Pumpkin Baked Oatmeal
Ingredients
- 2 cups rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- ½ cup chopped pecans
- 1 cup milk
- 1 cup pumpkin puree
- ½ cup applesauce
- 1 egg
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°F and lightly coat an 8×8 or 1.5-quart baking pan with nonstick spray.
- In a small bowl, mix together oats, spices, baking powder, and pecans.
- In a large bowl, whisk together milk, pumpkin, applesauce, egg, maple syrup, and vanilla until blended. Add the dry ingredients and stir until incorporated.
- Pour mixture into prepared pan and bake for about 30 minutes, until browned and edges just start to pull away from the pan. Let cool slightly and serve with maple syrup.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…
Thank you for the tasty recipe! I was attracted to the recipe because of the added applesauce and the use of cardamom. I followed the directions exactly, but baked it an extra 5-10 minutes because it was a bit gummy in the middle.