Pumpkin Baked Oatmeal
A few weeks ago on Instagram, I put out a call for fall recipe requests, and the resounding answer was Pumpkin Baked Oatmeal.
When I shared this recent recipe for Pumpkin Banana Bread, it felt like a tease. We’d had a few cool mornings but nothing so committal that I was tempted to pull out the puffy vest.
WELL. Guess who’s ready now?! ?
Vest and coordinating assortment of flannel shirts are at the front of my closet, boots are by our backdoor, and I’m set to join you in all things “P.” Forget the pre-season sneak peeks. It’s time for pumpkin to step up to the starting line.
If you’re looking to scratch your pumpkin itch, this healthy Baked Pumpkin Oatmeal is where you should begin.
Warmly spiced with cinnamon, nutmeg, and ginger, this Baked Pumpkin Oatmeal is the kind of recipe that you’ll fall asleep feeling excited about eating the next day.
About This Healthy Pumpkin Baked Oatmeal Recipe
In addition to being a mood booster, this Baked Pumpkin Oatmeal is also a body booster. Thanks to the plethora of whole-grain oats, protein-rich eggs (which act as a binder), the serving of fruit from the pumpkin itself, plus healthy fats from the pecans, this pumpkin oatmeal is ultra filling. A serving topped with yogurt kept even me, a serious snacker, full and satisfied all morning long.
For sweetness, I opted to make this a maple Pumpkin Baked Oatmeal recipe, adding just a touch of maple syrup to the batter. As the recipe is written, this baked oatmeal recipe isn’t super sweet, which is just how I like it. If you’d like your Baked Pumpkin Oatmeal sweeter, you can add a bit more maple syrup to the recipe or simply drizzle some on at the end.
For a vegan pumpkin baked oatmeal: I haven’t played around with flax eggs in place of the regular eggs yet, but you can certainly experiment. I’d love to hear how it goes!
If you share my sentiment that pumpkin and oatmeal are an ingredient match made in the autumnal heavens, be sure to check out my Pumpkin Oatmeal, Pumpkin Overnight Oats and Oatmeal Pumpkin Chocolate Chip Bread.
And speaking of chocolate chips: for the mix-ins, I used the cozy combo of pecans and dried cranberries. You can feel free to omit them, swap walnuts or raisins instead, and/or add a generous handful of (you guessed it!) chocolate chips.
How to Serve this Baked Oatmeal
This baked oatmeal is delicious warm right out of the oven, but here are a few ideas of how to serve it:
- Serve as Bars. You can let it cool, then slice it into pumpkin baked oatmeal bars. (Like my favorite peanut butter banana Oatmeal Breakfast Bars).
- Serve with Toppings. Try this oatmeal warmed up with a smear of peanut butter or almond butter.
- Serve with Yogurt. Serve with a side of yogurt and a few sliced bananas. It’s filling, cozy, and can’t help but put you in a good mood.
Truth time: I ate most of this pumpkin oatmeal cold right out of the refrigerator. It’s been one of those weeks all month. You know what though? This Baked Pumpkin Oatmeal is surprisingly tasty that way, especially if you need a quick bite after a workout or an easy snack fix.
However you choose to enjoy it, just make sure you try this healthy Pumpkin Baked Oatmeal recipe soon. Your mornings will be better and brighter for it.
How to Store This Baked Oatmeal
- To Store. The leftovers can last 5 to 7 days in the refrigerator, which means that you can bake this pumpkin oatmeal once, then wake up feeling happy to pull back the covers (a feat for me in the cooler months) all week long…or as long as the oatmeal lasts!
Pumpkin Baked Oatmeal
- 1/2 cup pecan halves - walnuts are delicious too!
- 1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/8 teaspoon allspice
- 1/2 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1 1/2 cups nonfat milk - unsweetened almond milk, or milk of choice
- 2 1/2 cups old-fashioned oats
- 1/4 cup dried cranberries or golden raisins - or 1/4 cup dark chocolate chips—or go wild and add both!
- Optional - for serving: nonfat Greek yogurt, peanut butter, banana slices, an extra drizzle of maple syrup, or all of the above
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a 9x9-inch baking pan with nonstick spray. Spread the pecans onto an ungreased baking sheet. Bake in the oven until the pecans are fragrant and toasted, about 8 to 10 minutes. Do not walk away towards the end of the cook time to ensure the pecans do not burn. Immediately transfer to a cutting board. Let cool, then chop and set aside.
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, vanilla, pumpkin pie spice, allspice, salt, and baking powder until smooth. Whisk in the milk. Fold in the oats, then the chopped pecans, cranberries, and any other desired mix-ins.
- Pour the pumpkin mixture into the prepared dish and smooth the top. Bake in the preheated oven for 40 to 50 minutes, or until the center is no longer damp and feels firm to the touch and the edges are light golden brown. Remove from the oven and let cool 5 minutes. Enjoy hot, with your desired toppings.
- Store leftovers in the refrigerator for up to 1 week. Rewarm gently in the microwave with a splash of milk to keep it from drying out, then add any extra toppings. You can also portion it into slices of desired size and freeze, tightly wrapped in plastic then foil, for up to 3 months. I also have a habit of eating squares of this pumpkin baked oatmeal cold out of the refrigerator (but warm is probably optimal!).
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