Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal is a scrumptious combination of warm pumpkin spice, pumpkin puree and perfectly sweet maple flavoring. This Thanksgiving-inspired baked oatmeal is a boost of nutrients before the big meal and it feeds a crowd, so it’s great for serving to overnight guests.
After much thought, I’ve finally completed my Thanksgiving Day menu. I really like to keep our breakfast meal healthier and save the indulgence for the main meal. This year, I’ve decided on a family favorite- Pumpkin Baked Oatmeal. This naturally vegan, gluten-free and dairy-free baked oatmeal breakfast meal is one everyone enjoys.
I plan to whip it up ahead of time, so that when overnight guests begin to stir, in the morning, I can pop it in the oven and have it ready-to-go quick and easy. Your house will smell amazing while it’s cooking, so I guarantee they’ll be at the kitchen table lickety-split! I highly recommend that you make this Pumpkin Baked Oatmeal! It’s-
warm
comforting
perfectly pumpkin-y
subtly spiced
and oh so satisfying!
Pumpkin Baked Oatmeal
Ingredients
- 2 cups old-fashioned rolled oats, certified gluten-free oats, if desired
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 1/4 cup pure maple syrup or honey
- 1/2 teaspoon imitation maple flavor or vanilla extract
- 1 cup milk of choice
- 1/4 cup pecan pieces, optional
- 1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top, optional
Instructions
- Preheat oven to 375 degrees and prepare 2-quart baking dish or 8×8-inch pan with cooking spray.
- In a large bowl, combine oats, baking powder, cinnamon, pumpkin pie spice, and salt. Mix to combine.
- Add pumpkin puree, maple syrup or honey, maple or vanilla and milk to dry ingredients. Stir to combine. Then, fold in chocolate chips, if using.
- Pour into the prepared baking dish, and smooth the top. Sprinkle with remaining chocolate chips and chopped pecans, if using. Bake for 35-45 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
- Remove from the oven, and allow to cool for 10 minutes before serving. We like this served warm in a bowl with a drizzle of almond butter and a splash of almond milk.
Notes
- Storing leftovers. Before storing, allow it to cool completely, and then cover the pan with aluminum foil or plastic wrap before transferring it to the refrigerator. It will stay good covered in the refrigerator for up to about 5 days.
- Reheating. Reheat individual slices in the microwave for 30-60 seconds. For a meal prepped breakfast that’s ready-to-go, store individual slices in separate glass meal prep containers.
- To freeze. Once it has completely cooled, cut it into 6 individual servings and wrap each serving in plastic wrap and then tinfoil, and store in the freezer for up to about 3 months. When you’re ready to eat, unwrap it and place it on a microwave-safe dish and microwave in 30 second intervals for 1-2 minutes. If you wrap and freeze the entire baked oatmeal for later, reheat it in the oven, covered with foil, for 20-25 minutes at 350ºF.
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This has become a favorite! I use what berries I have in the house at the time. Today we have blueberries and I added the fruit from 3 passionfruit! Hubs needs calories so I added little dabs of butter to the top. Thank you for a great recipe!
So happy to hear! Thanks for your comment!
Making this for the second time and looking forward to breakfast tomorrow! I love how you can whip up a baked oatmeal batch anytime and enjoy it for days!
I’m starting to make baked oatmeal a weekly thing, cutting it into portions to be nommed on throughout the week by my boyfriend as a healthy and filling food option. I’m a pumpkin fanatic and have started getting really interested in cranberries lately. Never worked with ’em before in any form, and I don’t think I’ve ever eaten anything made from fresh berries (thou one must assume the stuff in the cans were once fresh… lol). So this was a natural choice for this week! I love how subtle the flavor is and how moist the whole thing is (the most prominent thing pumpkin adds to goods I’ve noticed). The cranberries are almost overwhelming, but if they’re mixed with enough of the pumpkin oats they meld well. I’m curious, though, why you just put the cranberries on the bottom and top rather than mixing them in. Do they not cook properly otherwise? Does it just look nicer? Thanks so much for the recipe!
Glad you enjoyed! I placed the cranberries on top and bottom because I thought they would cook better. I’ve never tried everything together.
pumpkin and cranberries were just meant to be together! What a delicious baked oatmeal, this would be perfect with a cup of coffee, pinned 🙂