This Pumpkin Baked Oatmeal is the perfect fall breakfast: flavorful and full of healthy oatmeal! Make a casserole and eat it all week.
Oatmeal is our choice for a healthy, whole grain breakfast. So why not dress in autumnal glory? The Pumpkin Oatmeal is like a cinnamon ginger hug. It’s full of fall flavors but at the same time a healthy way to start the day! Whole grain oats provide protein and fiber, the perfect backdrop for pumpkin puree and nice flavor. Make a big casserole and eat it all week or prepare it for guests! Either way, it’s the perfect way to make fall mornings more delicious (we couldn’t stop eating it).
Ingredients for pumpkin baked oatmeal
These Baked Pumpkin Oatmeal are super easy to make. This requires a fairly standard cast of characters when it comes to pumpkin recipes. Here are the main ingredients you will need:
- Old-fashioned oatmeal: Do not substitute steel cut oats or instant oats! They cook very differently than Old Fashioned. For cut steel, head to Pumpkin Baked Steel Cut Oats: it tastes just like pumpkin pie!
- pecans: Optional, but they add a nice texture to this oatmeal
- Spices: You can use either cinnamon, ginger, cloves, and nutmeg: or pumpkin pie spice! Buy it at the store or make it at home.
- Pumpkin puree: Make sure it’s pumpkin puree: no pie filling!
- Choice of milk: Everything you want ! Dairy-free milk makes this a vegan pumpkin baked oatmeal recipe.
- maple syrup: Pure maple syrup adds just the right amount of sweetness and is a natural sweetener. You can use any other liquid sweetener of your choice (honey or agave syrup).
- Vanilla: Vanilla adds depth of flavor.
It takes 1 hour, but leftovers are great to keep
This pumpkin baked oatmeal takes 1 hour from start to finish, but for the most part it’s hands-free while the oats cook. Because it takes longer than the standard breakfast, we like to make a casserole and eat it all week. It keeps well in the fridge and can be eaten cold or at room temperature: no reheating required! If you want, you can reheat it in the oven or in the microwave.
Variations: Steel Cut and Stovetop Pumpkin Oatmeal
Want to make baked oatmeal with steel cut oats? Or do you want a super quick version of pumpkin oatmeal? Here are some variations:
- Pumpkin Baked Steel Cut Oats: These pumpkin baked oats made steel Really tastes like pumpkin pie, according to feedback we’ve received for years. Using old-fashioned oats in this recipe tastes more like pumpkin bars, but the steel cut version is very moist and tastes like pie filling. Go to Pumpkin Baked Oatmeal.
- Pumpkin Oatmeal (Stove): Want the same flavors in just 10 minutes? Prepare our pumpkin oatmeal on the stove. It has a similar vibe but is more like a bowl of creamy oatmeal.
Pumpkin Baked Oatmeal Toppings
Make a batch of this Pumpkin Baked Oatmeal and it’s a fantastic healthy vegan breakfast. When it comes to toppings, this recipe really shines! What you should know about the oatmeal filling:
- maple syrup: A little maple syrup is all you need for a little sparkle. Or heat it up with some melted coconut oil for a dreamy drizzle.
- maple yogurt: Also tastes very good with maple yoghurt. We mixed Greek yogurt, maple syrup, and vanilla for a swirled topping (see quantities below). When you do this, always add a little dash of maple: this adds the final flavor.
- pecans or canned walnuts. Be fancy and use maple glazed pecans or glazed walnuts.
- sunflower seeds. Pumpkin seeds work too! Salty roasts have the best flavor.
- nut butter. Almond butter, cashew butter, nut butter, or pecan butter are the best nut butters for pumpkin! Peanut butter can overpower the taste.
Prepare the instructions in advance!
Can you make these Baked Pumpkin Oatmeal ahead of time? Type of! Note that this isn’t an overnight oatmeal: you can’t mix it up and put it in the fridge the night before! The oats would soak up all the liquid and come out way too dry. If you want to prepare in time, do the following:
- Minimum preparation: Mix wet and dry products separately and store in separate containers (along with refrigerated wet products). Pour them together in the morning and bake them. WHERE:
- Bake before: Make a casserole on a Sunday night, then pop it in the fridge to eat all week long. You can store leftovers in the fridge for up to 1 week and reheat in a 300 degree oven or microwave.
More pumpkin recipes
Pumpkin is in the air! Here are some additional pumpkin recipes for using a can of pumpkin puree:
This pumpkin baked oatmeal recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
This Pumpkin Baked Oatmeal is the perfect fall breakfast: flavorful and full of healthy oatmeal! Make a casserole and eat it all week.
- 2 cups Old-fashioned oatmeal (not a substitute for cut or instant oatmeal)
- ½ cup pecan chunks (or chopped pecans)
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice (or 1 teaspoon Cinammon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg)
- ½ teaspoon kosher salt
- 1 cup pumpkin puree
- 1 ¾ cups Milk of your choice (milk, almond or oat)
- 6 tablespoons pure maple syrup
- 2 tablespoons Coconut oil, melted and cooled to room temperature
- 1 tbsp pure vanilla extract
- To serve: 1 tablespoon melted coconut oil with 1 tablespoon maple syrup or Greek maple yogurt*
- Preheat oven to 375 degrees Fahrenheit.*
- Butter an 8 x 8″ or 9 x 9″ skillet. In a medium bowl, combine oatmeal, pecan chunks, baking powder, pumpkin spice, and kosher salt.
- Empty the cookies into the prepared pan.
- In the same bowl, whisk together the pumpkin puree, milk, maple syrup, cooled melted coconut oil, and vanilla. Pour the milk mixture over the oatmeal. Stir gently with a fork to incorporate everything well.
- Bake for 40 to 45 minutes until the top is golden brown and the oat mixture is set. Remove from the oven and let cool for about 10 minutes.
- Before serving, drizzle with maple syrup OR add Greek maple yogurt* and a dash of maple. Store leftovers in the fridge for up to 1 week: heat in a 300-degree oven or in the microwave until warmed through.
Remarks
*For the Greek maple yogurt, mix ½ cup Greek yogurt with 1 tablespoon maple syrup and ½ teaspoon vanilla extract. Make sure to always add a sprinkle of maple on top when serving.
- Category: Breakfast
- Method: Cooked
- Kitchen: American
- Diet: vegan
Keywords: Pumpkin Baked Oatmeal
