Delicious Pumpkin Baked Oatmeal Ultimate Fall Breakfast
Author:asmahane
Total Time:50 minutes
Yield:8 servings 1x
Description
Pumpkin Baked Oatmeal fall oats pumpkin puree quick prep 30 mins bake serves 8 pecans maple optional GF oats lowsugar freezersafe
Ingredients
Scale
2 cups rolled oats (old-fashioned)
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
1 1/2 cups milk (dairy or plant milk)
2 large eggs
1/3 cup pure maple syrup (or honey)
1/4 cup melted butter or neutral oil
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp each nutmeg & ginger)
1 tsp baking powder
1/2 tsp fine sea salt
1/2 cup chopped pecans or walnuts (optional)
1/3 cup raisins, dried cranberries, or chocolate chips (optional)
Optional streusel topping: 1/4 cup flour, 2 tbsp brown sugar, 2 tbsp butter, pinch cinnamon
Instructions
Preheat the oven to 350°F (175°C). Grease an 8×8-inch (or similar) baking dish, or line it with parchment for easy lifting.
In a large bowl, whisk the pumpkin puree, milk, eggs, maple syrup, melted butter (or oil), and vanilla until smooth and slightly glossy.
Stir in the rolled oats, pumpkin pie spice, baking powder, and salt. Let the mixture sit 5 minutes so the oats begin to absorb the pumpkin-milk mixture and thicken slightly.
Fold in chopped nuts and any dried fruit or chocolate chips. Spoon the batter into the prepared dish and spread it evenly; it should be slightly domed in the center.
If using streusel, combine the topping ingredients with your fingers until pea-sized crumbs form and scatter over the top.
Bake for 35–45 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool for 10–15 minutes before slicing so the pieces set. Serve warm with an optional drizzle of milk or maple syrup.
Notes
A make-ahead pumpkin baked oatmeal that delivers tender oats infused with pumpkin, maple sweetness, and warm spices. Easy to customize, perfect for breakfasts or brunch, and ready in under an hour.
