Cozy Pumpkin Baked Oatmeal
This warm and comforting pumpkin baked oatmeal is perfect for busy families who want a cozy breakfast that fills everyone up! Your whole kitchen will smell like fall, and you can make it ahead for stress-free mornings.
Recipe Details
Timing & Servings: Active Time: 10 minutes, Total Time: 50 minutes, Serves: 8 people.
Nutrition Profile: Soy-Free, Vegetarian, Gluten-Free.
Nutrition Facts (per serving): 265 Calories, 13g Fat, 32g Carbs, 7g Protein.
Ingredients You’ll Need
Old-fashioned rolled oats: You’ll need 2 ½ cups of the thick, hearty oats that hold their shape when baked. These give you that perfect chewy texture we all love!
Whole milk: 1 ½ cups makes everything creamy and rich. You can use whatever milk you have on hand though!
Pumpkin puree: One 15-ounce can of unseasoned pumpkin puree brings all that fall flavor. Make sure it’s plain pumpkin, not pie filling.
Large eggs: Two eggs help bind everything together and make it fluffy. They’re like the glue that holds this delicious breakfast together!
Pure maple syrup: ¼ cup plus extra for serving adds natural sweetness. The real stuff tastes so much better than the fake kind!
Coconut oil or vegetable oil: 2 tablespoons melted keeps everything moist. Either oil works great here.
Pumpkin pie spice: 2 teaspoons brings all those warm fall flavors in one easy spice blend.
Ground cinnamon: 1 teaspoon adds extra cozy warmth. You can never have too much cinnamon in fall recipes!
Baking powder: 1 teaspoon helps everything puff up nice and fluffy.
Vanilla extract: 1 teaspoon makes everything smell amazing and taste even better.
Salt: ¼ teaspoon brings out all the other flavors perfectly.
Chopped pecans: ½ cup adds that perfect crunch on top. Toast them first if you want extra nutty flavor!
Greek yogurt: Whole-milk plain Greek-style yogurt for serving makes it extra creamy and adds protein.
How to Make Pumpkin Baked Oatmeal
Step 1: Preheat your oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray so nothing sticks.
Step 2: Grab a large bowl and combine the oats, milk, pumpkin, eggs, maple syrup, and melted oil. Add the pumpkin pie spice, cinnamon, baking powder, vanilla, and salt. Mix everything really well until it’s all combined.
Step 3: Pour the mixture into your prepared baking dish. Sprinkle those chopped pecans evenly over the top for that perfect crunch!
Step 4: Bake for about 40 minutes until the top is golden brown and everything is set. You’ll know it’s done when a toothpick comes out mostly clean.
Step 5: Serve warm with a dollop of Greek yogurt and extra maple syrup if you want it sweeter!
Easy and Quick Pumpkin Baked Oatmeal Version
Want to make this even faster? You can mix everything the night before and just pop it in the oven in the morning! Just combine all the wet and dry ingredients in your baking dish, cover with plastic wrap, and refrigerate overnight. In the morning, sprinkle on the pecans and bake as directed. It might take an extra 5 minutes since it’s cold from the fridge, but you’ll have a hot breakfast with almost no morning work!
Serving Ideas
This baked oatmeal is pretty much a complete meal on its own! I love serving it with a big spoonful of creamy Greek yogurt and a drizzle of maple syrup. Fresh berries or sliced bananas make it extra special. For a cozy weekend brunch, serve it alongside crispy bacon or turkey sausage.
Storage
Cool the baked oatmeal to room temperature first. Store it in the fridge in an airtight container or just cover the baking dish with plastic wrap for up to 2 days. To reheat, just pop individual portions in the microwave for 30-60 seconds, or reheat the whole dish in a 350°F oven for about 15 minutes until hot throughout.
Substitutions
No whole milk? Any milk works great here – almond milk, oat milk, or even skim milk. You can swap the maple syrup for honey or brown sugar if that’s what you have. Don’t have pumpkin pie spice? Mix together cinnamon, nutmeg, ginger, and a pinch of cloves. Walnuts or chopped almonds work just as well as pecans!
Pro Tips
- Toast those pecans: Toast the pecans in a dry pan for 2-3 minutes before adding them. It makes them extra nutty and delicious!
- Don’t overmix: Stir just until everything is combined. Overmixing can make it tough.
- Check for doneness: The top should be golden and spring back lightly when touched.
- Make it sweeter: If your family likes things extra sweet, add an extra tablespoon of maple syrup to the mixture.
FAQs
Can I make this dairy-free?
You bet! Just swap the whole milk for your favorite non-dairy milk like almond, oat, or coconut milk. Use coconut oil instead of butter, and skip the Greek yogurt or use a dairy-free version for serving.
How do I know when it’s done baking?
The top should be golden brown and the center should be set when you gently shake the pan. A toothpick inserted in the center should come out with just a few moist crumbs – not wet batter!
Can I freeze this baked oatmeal?
Sure! Cut it into individual portions and wrap each piece in plastic wrap, then store in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in the microwave.
What if I don’t have pumpkin pie spice?
No worries! Mix together 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch each of cloves and allspice. That’ll give you the same cozy fall flavor!
I hope your family loves this cozy breakfast as much as mine does! Let me know how it turns out for you – I always love hearing about your kitchen adventures. Happy baking!
