This easy Pumpkin Baked Oatmeal is the best make ahead breakfast for busy mornings. I am rather late to the baked oatmeal trend; I wish I had tried it sooner. Baked oatmeal is delicious, and it’s good for you! This baked oatmeal is made with pumpkin puree, and all of the yummy spices you typically find in pumpkin pie. With a little added flavor and texture of toasted pecans mixed in. Which is honestly one of my favorite parts of this breakfast. Stayed tuned because I will be rolling out more baked oatmeal recipes soon. I’m hooked!
I have been wanting to make a baked oatmeal for a while now and since it is Fall, why not start my baked oatmeal journey with pumpkin? It only seems fitting for the season. Do I really need an excuse to throw pumpkin in a recipe? I think not! I have been baking everything pumpkin for the better part of September, like these Pumpkin Bars and Pumpkin Spice Cookies, and my husband is already pleading for something besides pumpkin. I have a few more pumpkin recipes up my sleeve before I start on something new.
Serving Pumpkin Baked Oatmeal
Baked oatmeal is great reheated in the microwave. If you are needing to reheat the entire dish you can cover with foil and reheat it in a 350° F oven for 20 minutes or until warmed. You can eat the oatmeal as is or serve it with a drizzle of milk after warming it up.
Reasons to Love Pumpkin Baked Oatmeal
Besides the amazing flavor from the pumpkin to the spices and pecans, pumpkin baked oatmeal is a relatively healthy breakfast option. This baked oatmeal recipe is packed full of low calorie nutrient dense pumpkin. The oats in this recipe are a great source of fiber that can help you fill full throughout your busy morning.
Baked oatmeal is a great option for making ahead to make your mornings easier. It can easily be cut into squares and be eaten out of hand if you are in a rush. You can also use up the pumpkins from your garden or fall display.
Ingredients
- Oats- Old fashioned oats are best for baked oatmeal, they will have a better texture than quick oats when baked.
- Pecans (optional)- The pecans add extra nutrients, texture and flavor to this recipe. Toasting the pecans first will bring out their flavor.
- Dry ingredients- Pantry ingredients like baking powder, salt, spices (cinnamon, cloves, ginger, nutmeg), brown sugar and granulated sugar.
- Pumpkin puree- Fresh pumpkin puree or canned. Do not use pumpkin pie filling.
- Milk- Any milk substitute should work if you need a non-dairy option.
- Coconut Oil- Butter can be used if you do not have coconut oil.
- Vanilla Extract-Used for flavor.
- Eggs- Used to bind the oatmeal and also add protein.
Try Something Different
Baked oatmeal can be baked in muffin tins that are well greased. This is a great way to have them pre portioned. You can even add different toppings to some of them when you do this.
This is also a great way to have them pre portioned if you plan on freezing them. Just place each baked oatmeal muffin on a sheet tray, freeze them for a few hours. Then place in a freezer bag. Thaw overnight in the refrigerator before reheating.
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Pumpkin Baked Oatmeal
Quick and easy to make. This Pumpkin Baked Oatmeal is packed full of pumpkin, spices and pecans. Made in just one bowl, this quick breakfast is great baked in a baking dish or muffin tins.
Ingredients
Instructions
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Preheat an oven to 350° F and lightly grease an 8x8-inch square baking dish.
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In a large bowl mix together the oats, half of the pecans, baking powder, salt, all of the spices and both of the sugars.
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Next, mix in the pumpkin purée, eggs, milk, melted coconut oil and vanilla extract. Mix until well combined.
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Pour into the greased baking dish, sprinkle on the remaining pecans and bake for 40-50 minutes or until the middle is set and the edges are lightly browned. Enjoy!
