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Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal
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★★★★★

5.3 from 18 reviews

This Pumpkin Baked Oatmeal is a warm, comforting, and nutritious breakfast that combines hearty rolled oats with rich pumpkin puree and aromatic pumpkin pie spice. Sweetened naturally with maple syrup and made creamy with almond milk, this recipe is perfect for cozy autumn mornings or any time you crave a wholesome start to your day. Easy to prepare and bake, it offers a delicious way to enjoy seasonal flavors while fueling your body with fiber and protein.

Ingredients

Scale

Dry Ingredients

  • 2 cups rolled oats
  • 1 tablespoon pumpkin pie spice (or a mix of cinnamon and nutmeg)

Wet Ingredients

  • 1 cup canned pumpkin puree
  • 1 cup almond milk (or milk of choice)
  • 1/4 cup maple syrup (or honey)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking dish by greasing it lightly to ensure the oatmeal doesn’t stick.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats and pumpkin pie spice. Stir until the spices are evenly distributed throughout the oats.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, almond milk, and maple syrup until fully blended and smooth.
  4. Combine Mixtures: Gradually pour the wet mixture into the dry oat mixture. Stir thoroughly to coat all the oats evenly and create a uniform batter.
  5. Pour Into Baking Dish: Transfer the oatmeal mixture into the prepared baking dish, smoothing the top with a spatula to create an even layer.
  6. Bake: Place the dish in the preheated oven and bake for 30 minutes or until the top is set, golden edges appear, and a toothpick inserted in the center comes out clean.
  7. Cool: Remove the dish from the oven and allow it to cool for about five minutes to set further and make serving easier.
  8. Serve: Cut the baked oatmeal into squares and enjoy warm. You can optionally top with additional almond milk, chopped nuts, or fresh fruit for extra texture and flavor.

Notes

  • You can substitute almond milk with any milk of your choice, including dairy or other plant-based options.
  • If you prefer a sweeter oatmeal, increase maple syrup to 1/3 cup or adjust according to taste.
  • For added texture, mix in 1/4 cup chopped nuts, raisins, or chocolate chips before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat before serving.
  • This recipe is easily doubled and baked in a 9×13 inch dish for a larger batch.

Nutrition

Keywords: pumpkin baked oatmeal, baked oatmeal, pumpkin breakfast recipe, healthy pumpkin oat bake, vegetarian breakfast, autumn breakfast

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