Pumpkin Baked Oatmeal
Warm and hearty baked oatmeal made with rolled oats, pumpkin puree, maple syrup, pecans, and cozy fall spices. It has lightly golden edges and a soft, moist center that makes it perfect for breakfast or meal prep.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 2 cups whole milk
- 2 large eggs
- 1/3 cup pure maple syrup
- 3 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish with butter or nonstick cooking spray.
- In a large bowl, combine the rolled oats, cinnamon, ginger, nutmeg, baking powder, and salt.
- In a separate medium bowl, whisk together the pumpkin puree, whole milk, eggs, maple syrup, melted butter, and vanilla extract until smooth.
- Pour the pumpkin mixture into the dry ingredients. Stir until all the oats are evenly moistened.
- Fold in the chopped pecans, distributing them evenly throughout the oatmeal mixture.
- Pour the mixture into the prepared 8-inch square baking dish. Spread it into an even layer and make sure the oats and liquid are evenly distributed.
- Bake at 350°F (175°C) for 35 to 40 minutes. The oatmeal is ready when the edges are lightly golden, the center is set rather than liquid, and a knife inserted near the middle comes out mostly clean.
- Remove from the oven and let the baked oatmeal rest for 10 minutes. This allows the remaining moisture to absorb and helps the oatmeal hold together.
- Cut or spoon into 6 servings and serve warm.
Notes
Use old-fashioned rolled oats rather than instant or quick-cooking oats for the intended hearty texture.
Use 100% pumpkin puree, not sweetened pumpkin pie filling.
Let the oatmeal rest for the full 10 minutes after baking because the center continues to firm as it cools.
For a nut-free version, omit the pecans.
For a fruit variation, replace the pecans with 1/2 cup raisins or dried cranberries.
Serve with a small drizzle of maple syrup, a splash of milk, sliced banana, apple, or additional chopped pecans if desired.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 45 to 60 seconds, adding a splash of milk for a softer texture.
Larger portions can be covered with foil and reheated at 325°F (165°C) for about 15 minutes.
Individual portions can be frozen in airtight freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition Nutrition information is estimated per serving. Calories: 390
Protein: 10 g
Carbohydrates: 52 g
Fat: 17 g
Saturated Fat: 6 g
Fiber: 7 g
Sugar: 17 g
Sodium: 310 mg
Use 100% pumpkin puree, not sweetened pumpkin pie filling.
Let the oatmeal rest for the full 10 minutes after baking because the center continues to firm as it cools.
For a nut-free version, omit the pecans.
For a fruit variation, replace the pecans with 1/2 cup raisins or dried cranberries.
Serve with a small drizzle of maple syrup, a splash of milk, sliced banana, apple, or additional chopped pecans if desired.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 45 to 60 seconds, adding a splash of milk for a softer texture.
Larger portions can be covered with foil and reheated at 325°F (165°C) for about 15 minutes.
Individual portions can be frozen in airtight freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition Nutrition information is estimated per serving. Calories: 390
Protein: 10 g
Carbohydrates: 52 g
Fat: 17 g
Saturated Fat: 6 g
Fiber: 7 g
Sugar: 17 g
Sodium: 310 mg