This simple pumpkin baked oatmeal is every part I would like for breakfast on a crisp fall morning! It is comforting, warmly spiced, and nice for meal prep.
For those who love cozy fall flavors, you want this pumpkin baked oatmeal in your breakfast rotation! I’d be completely happy consuming it each morning in October. It’s hearty, filling, and full of pumpkin, heat spices, and pecans. It has a calmly crisp brown sugar high, and it pairs completely with espresso too. 🙂
I tailored this pumpkin baked oatmeal from my blueberry baked oatmeal, and identical to the blueberry model, it’s nice two methods. You’ll be able to both meal prep it and luxuriate in slices for a wholesome breakfast on busy mornings, or you possibly can serve it freshly baked for brunch. In that case, I wish to drizzle it with a fast vanilla glaze to make it really feel extra-special. Completely non-obligatory, in fact, however scrumptious!
Pumpkin Baked Oatmeal Substances
Right here’s what you’ll have to make this pumpkin baked oatmeal recipe:
- Canned pumpkin puree – Be certain that to make use of pure pumpkin puree and never canned pumpkin pie filling, which might be too candy for this recipe.
- Entire rolled oats – Aka quaint oats. They’ve the right texture for this recipe—they soften as they bake, however they don’t get mushy. Fast oats may work right here, however they’ll be softer. Metal-cut oats could be too robust.
- Almond milk – Or any milk. Common milk or one other plant-based milk like oat milk would work properly.
- Eggs – They add protein and bind the baked oats collectively. I haven’t examined a vegan model of this recipe, however I believe you might use flax eggs to make it egg-free. Simply substitute every egg with 1 tablespoon floor flaxseed blended with 3 tablespoons water!
- Melted coconut oil – For richness.
- Brown sugar and maple syrup – For sweetness.
- Baking powder – It provides the oatmeal a little bit elevate within the oven.
- Pumpkin pie spice – For heat, cozy depth of taste. Be at liberty to substitute cinnamon should you don’t maintain pumpkin pie spice available.
- Pecans – For crunch! You’ll combine some into the oatmeal bake and sprinkle extra on high.
- And sea salt – To make all of the flavors pop!
For those who’re making the glaze, you’ll want powdered sugar and vanilla extract too.
Discover the whole recipe with measurements under.
- Tip: For those who’re not making the glaze, costume up your slice by serving it with an additional drizzle of maple syrup or a dollop of Greek yogurt!
Learn how to Retailer Pumpkin Baked Oatmeal
This pumpkin baked oatmeal retains properly in an hermetic container within the fridge for as much as 4 days.
It additionally freezes properly for as much as 3 months.
- Tip: Slice it earlier than freezing so as to thaw a single slice at a time for breakfast!
Enable frozen slices to thaw within the fridge in a single day, or pop them within the microwave for about 30 seconds to shortly reheat. Take pleasure in!
Extra Pumpkin Breakfast Recipes
For those who love this baked pumpkin oatmeal, strive considered one of these pumpkin breakfast recipes subsequent:
Pumpkin Baked Oatmeal
Serves 9
This pumpkin baked oatmeal is a scrumptious fall breakfast! I like to high it with a vanilla glaze for brunch. In any other case, I skip the glaze and meal prep it for fast weekday breakfasts. This recipe is dairy-free and gluten-free should you use licensed gluten-free oats.
Powdered Sugar Glaze (non-obligatory)
Forestall your display from going darkish
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Preheat the oven to 350°F and grease an 8×8-inch or comparable baking dish.
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In a big bowl, whisk collectively the pumpkin puree, almond milk, eggs, coconut oil, brown sugar, and maple syrup.
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In a medium bowl, whisk collectively the oats, baking powder, pumpkin pie spice, and salt.
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Add the dry components to the moist components and blend till simply mixed. Fold in ¾ cup of the pecans.
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Switch the oat combination to the ready baking dish and unfold in a good layer. High with the two tablespoons brown sugar. For those who’re not making the glaze, high with the remaining ¼ cup pecans too. If you’re making the glaze, wait so as to add these till later.
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Bake for 48 to 55 minutes, or till the center is calmly set. Let cool within the pan for a minimum of quarter-hour earlier than serving.
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Make the powdered sugar glaze, if utilizing: In a medium bowl, stir collectively the powdered sugar, ½ tablespoon almond milk, and the vanilla. The glaze ought to have a thick drizzleable consistency. If wanted, add extra almond milk, 1 teaspoon at a time, to assist the glaze come collectively.
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Drizzle over the baked oatmeal and high with the remaining ¼ cup pecans. Slice and serve.
Vitamin info estimated for 1 serving with out glaze
