Description
Pumpkin baked oatmeal is a warm, filling breakfast that comes together in one dish and tastes like fall in every spoonful. Mix your oats with pumpkin puree, cinnamon, and a touch of maple syrup, then bake until golden and set for a comforting morning that keeps you satisfied through your busiest days.
Ingredients
Scale
Dry ingredients:
- 2 cups rolled oats
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup walnuts, chopped
Wet ingredients:
- 1 cup pumpkin puree
- 2 cups almond milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Heat your oven to 350°F and get a 9-by-13-inch baking dish ready by lightly coating it with butter or oil.
- Combine 2 cups of rolled oats, 1 cup of pumpkin puree, 2 cups of almond milk, 1/2 cup of maple syrup, 1 teaspoon of vanilla extract, 2 teaspoons of pumpkin pie spice, and 1/2 teaspoon of salt in a large mixing bowl.
- Fold in 1/2 cup of chopped walnuts and stir everything together until the ingredients are evenly distributed throughout your mixture.
- Transfer the oat mixture into your prepared baking dish, spreading it out so it settles in an even layer.
- Place the dish in your preheated oven and bake at 350°F for 30 to 35 minutes, checking around the 30-minute mark to see if the top has set and the edges look slightly firm.
- Take the baked oatmeal out of the oven and let it rest on your counter for 3 to 5 minutes so the structure becomes more solid and easier to serve.
- Scoop portions onto plates or bowls and enjoy your baked oatmeal while it still carries warmth from the oven.
Notes
- Stir your mixture well so the pumpkin puree distributes evenly throughout the oats, preventing dry spots in some areas of the dish.
- Use pure pumpkin puree rather than pumpkin pie filling, since the filling already contains added sugar and spices that throw off your ratios.
- If your baked oatmeal seems too dry after baking, add a splash of almond milk or regular milk to each serving when reheating throughout the week.
- For a dairy-free version, swap the almond milk for oat milk or coconut milk, which work just as well in this recipe.
- Cut your baked oatmeal into squares and store portions in the fridge for up to five days, then reheat in the microwave for quick breakfasts on busy mornings.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: With Oat
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 295 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg