How to Make Pumpkin Baked Oatmeal

Combine Dry Ingredients

Mix oats, spices, and mix-ins for a flavorful foundation.

Create Pumpkin Mixture

Blend pumpkin with liquids for a smooth, rich binding mixture.

Combine and Layer

Bring wet and dry elements together and top with crunchy elements.

Bake Until Golden

Transform the mixture into a nutritious, sliceable breakfast.

Baking Tips

For gluten-free baked oatmeal, use certified gluten-free rolled oats.

Make it dairy-free by using almond milk, oat milk, or another plant-based milk of your choice.

Prep this the night before - mix wet and dry ingredients separately, refrigerate, combine in the morning and bake.

Add 1/4 cup of flaxseed meal for extra fiber and nutrition.

Cut into squares and freeze individual portions for quick breakfast options throughout the week.

Pumpkin Baked Oatmeal

Name: Pumpkin Baked Oatmeal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 1/2 cups old-fashioned rolled oats; 1 cup canned pumpkin puree (not pumpkin pie filling); 1/3 cup maple syrup (or brown sugar); 2 large eggs; 1 3/4 cups milk (dairy or plant-based); 1/4 cup melted coconut oil or butter; 1 teaspoon vanilla extract; 2 teaspoons pumpkin pie spice; 1 teaspoon ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup chopped pecans or walnuts, divided; 1/4 cup pepitas (pumpkin seeds), divided; 1/4 cup dried cranberries (optional); 2 tablespoons brown sugar for topping (optional)

A warm and comforting breakfast featuring creamy pumpkin, hearty oats, and autumn spices baked to perfection. Perfect for cool mornings, meal prep, or a nutritious breakfast option for the whole family.

Prep Time

15 Minutes

Cook Time

35 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

2 1/2 cups old-fashioned rolled oats

1 cup canned pumpkin puree (not pumpkin pie filling)

1/3 cup maple syrup (or brown sugar)

2 large eggs

1 3/4 cups milk (dairy or plant-based)

1/4 cup melted coconut oil or butter

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup chopped pecans or walnuts, divided

1/4 cup pepitas (pumpkin seeds), divided

1/4 cup dried cranberries (optional)

2 tablespoons brown sugar for topping (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish.

In a large bowl, mix together the rolled oats, half of the chopped nuts, half of the pepitas, dried cranberries (if using), baking powder, pumpkin pie spice, cinnamon, and salt.

In a separate bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, melted coconut oil or butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until well combined.

Transfer the mixture to the prepared baking dish and spread it evenly.

Sprinkle the remaining nuts and pepitas on top. If using, sprinkle brown sugar over everything for a sweet, crispy topping.

Bake for 35-40 minutes until the top is golden and the center is set.

Remove from oven and let cool for 10 minutes before serving.

Serve warm with a drizzle of maple syrup, a dollop of yogurt, or a splash of milk if desired.

Store leftovers covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave.

Pumpkin Baked Oatmeal

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

Ingredients

Instructions