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Cozy Pumpkin Baked Oatmeal Recipe for Fall Mornings

Transfer the mixture into the greased baking dish, spreading it evenly with a spatula Recipe
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★★★★★

4.8 from 27 reviews

This Pumpkin Baked Oatmeal is a warm, hearty, and nutritious breakfast perfect for fall or any time you crave comforting flavors. Made with rolled oats, creamy pumpkin puree, and lightly sweetened with maple syrup, it’s spiced with pumpkin pie spice to bring cozy autumnal notes. Baked to golden perfection, this oatmeal casserole is easy to prepare, dairy-free, and can be customized with your favorite toppings for a wholesome start to your day.

Ingredients

Scale

Main Ingredients

  • 2 cups rolled oats
  • 1 cup canned pumpkin puree
  • 1 cup almond milk (or milk of choice)
  • 1/4 cup maple syrup (or honey)
  • 1 tablespoon pumpkin pie spice (or a mix of cinnamon and nutmeg)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats and pumpkin pie spice. Stir well to evenly distribute the spice throughout the oats.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, almond milk, and maple syrup until the mixture is smooth and uniform.
  4. Combine Mixtures: Slowly pour the wet ingredients into the dry oat mixture, stirring gently but thoroughly to ensure all oats are coated and the mixture is evenly mixed.
  5. Pour Into Baking Dish: Transfer the combined mixture into the prepared baking dish, spreading it out evenly with a spatula to ensure consistent baking.
  6. Bake: Place the baking dish in the preheated oven and bake for 30 minutes, or until the top is set and edges begin to turn a golden brown.
  7. Cool: Remove the dish from the oven and allow it to cool for about 5 minutes. This resting time helps the baked oatmeal firm up for easier serving.
  8. Serve: Cut into squares and serve warm. Top with additional almond milk, nuts, or fresh fruit if desired for added flavor and texture.

Notes

  • You can substitute almond milk with any milk you prefer, such as soy, oat, or regular dairy milk.
  • Maple syrup can be replaced with honey or agave nectar depending on your dietary preference.
  • If you like a crunch, consider adding chopped nuts like pecans or walnuts before baking.
  • For added texture and sweetness, mix in raisins or dried cranberries before baking.
  • This recipe is easily made vegan and dairy-free by using plant-based milk and maple syrup.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days and reheated in the microwave.

Nutrition

Keywords: pumpkin baked oatmeal, healthy breakfast, fall recipe, vegetarian oatmeal, baked oatmeal, pumpkin puree oatmeal, maple syrup breakfast

Find it online: https://mixitwitjoe.com/cozy-pumpkin-baked-oatmeal-recipe-for-fall-mornings/