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Pumpkin Baked Oatmeal

A warm, comforting baked oatmeal infused with the flavors of fall. Perfect for a hearty breakfast or a wholesome snack.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups rolled oats gluten-free if needed
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup milk dairy or non-dairy
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup chopped nuts such as pecans or walnuts, optional
  • 1/4 cup raisins optional

Equipment

  • 8x8-inch baking dish
  • Large mixing bowl
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish with cooking spray or a light coating of oil.
  2. In a large mixing bowl, combine 2 cups of rolled oats, 1 cup of pumpkin puree, 1/2 cup of milk, 1/4 cup of maple syrup, 1 tsp of vanilla extract, 1 tsp of ground cinnamon, 1/2 tsp of ground ginger, 1/4 tsp of ground nutmeg, and 1/4 tsp of salt. Stir until well mixed.
  3. Fold in 1/2 cup of chopped nuts and 1/4 cup of raisins if using. Pour the mixture into the prepared baking dish, spreading it evenly.
  4. Bake in the preheated oven for 35-40 minutes, or until the top is golden and the oatmeal is set. Let it cool for a few minutes before serving.

Notes

Chef's Tips:
• For a creamier texture, use more milk or add an extra egg to the mixture.
• Avoid overmixing the batter to prevent a dense final product.
• Serve with a dollop of Greek yogurt or a drizzle of additional maple syrup for extra flavor.
Food Safety:
• Ensure the baked oatmeal reaches an internal temperature of 165°F (74°C) to ensure it's fully cooked.
• Store leftovers in the refrigerator and consume within 3-4 days.