The Pumpkin Baked Oatmeal can be described as an easy breakfast recipe that’s pleasant to prepare ahead. Made from pure pumpkin puree with warm spice from pumpkin pie along with chewy rolled oatmeal as well as crunchy pecans everyone will be able to say no to this delicious breakfast dish. Gluten-free and dairy-free as well as refined sugar-free and vegan. It also has grain-free and paleo options, as well as low-carb, paleo and keto alternatives.
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Last updated September 2022
Simple Pumpkin Oatmeal Bake
It doesn’t matter if an autumn day that is crisp and cool or mid-summer The pumpkin spice flavor is delicious regardless of. These classic warm flavours make the earthy sweetness of the natural pumpkin to a new height of delicious! This baked oatmeal proves precisely that.
The batter can be made quickly with just one bowl, then placed in an oven-proof casserole dish. It’s then cooked to the perfect temperature. After it’s taken from the oven, every bite is served with your preferred dried fruit and an ounce of milk. You can also add maple syrup along with pecans chopped and spiced with pumpkin. If you bake your oatmeal bake ahead or make it on the day of the next day, you’ll never want breakfast to be over.
Is baked Oatmeal Really healthy?
Yes! Oats are among the most nutritious grains in the world They’re gluten-free and packed with minerals, vitamins, antioxidants, fiber and many more. However, certain baking oatmeal recipes require harmful ingredients like processed sugar.
We create our Oatmeal Bakes using natural sweeteners, such as honey and maple syrup to keep them tasty and healthy, but without sacrificing flavor. If you’re a vegetarian or have a diet restriction, it is easy to alter the ingredient lists to suit your requirements.
It is enhanced with additional nutrients, protein, and fiber due to the addition of pecans and pumpkin. Score!
What You’ll Be Needing
Here’s a little background information on our baked oatmeal with pumpkin ingredients, with substitute options available. Go to the recipe guide at the bottom of this article for the quantities needed.
- Large eggs: If you’re vegan you can skip eggs and mix 2 tablespoons of flaxseed ground along with 5 teaspoons of liquid instead. Let the mixture rest for 5 minutes or until it develops the consistency of a gel.
- Pure Pumpkin Puree Do you prefer the convenience store version? Make sure you don’t buy the pure pumpkin pie accidentally.
- Pure Maple Syrup Date syrup, raw honey, and the syrup of yacon are all viable options that work along with your eating habits. To bake keto oatmeal, make use of the sweetener liquid monk or a different, compliant sweetener with a sticky texture.
- The melting Coconut Oil: Or vegan butter. Ghee is also a good option (unless there’s a dairy free option).
Pure Vanilla Extract
- Unsweetened Almond Milk: This can be replaced with any other milk that you have in your pantry.
- Pumpkin Pie Spice
- Baking Powder Make sure you read the tag on the baking powder you’re using to ensure it’s gluten-free.
Sea Salt Fine Sea Salt
- Gluten-Free Old Fashioned Rolled Oats: If you’re in search of grain-free, keto, low carb or paleo friendly oatmeal you can substitute the oatmeal with 2 cups of coconut flakes that have been chopped roughly 2 tablespoons of almond flour, and 1 cup of chopped and chopped almonds. Mix until well-combined.
- Pecans Cut in rough pieces.
- Raisins (Optional): With no sugar added, to make the topping. You can substitute dried cranberries for the dried ones in the event you prefer.
Recipe for Pumpkin Baked Oatmeal
It’s difficult to believe how simple this recipe is. It’s a recipe you’ll want to whip up each week!
Preparing for baking: Preheat the oven to 350 degrees F. Lightly grease a baking dish measuring 9×13 inches using the avocado oil spray, or oil spray. Place the pan in the refrigerator to cool.
Combine the majority of wet ingredients: Whisk together the eggs the maple syrup, pumpkin puree coconut oil, vanilla and eggs within a big mixing bowl till well-mixed.
Add Dry and Milk ingredients: Add the milk baking powder along with the pumpkin spice, salt and milk Mix until well-combined.
Add Oats and Pecans: Stir in the oats , followed by chop nuts.
Transfer the batter to a Pan: Spread the batter evenly in the baking dish. Sprinkle it with pecans and raisins If desired.
Bake Cook the oatmeal till it’s set but is no longer jiggly. This can take about 30 to 35 minutes.
Let it rest: Allow the pumpkin baked oatmeal to sit for at minimum 5 minutes before cutting and serving it.
Have fun! Top each serving with drizzles of maple syrup and a splash of milk as well as a little pumpkin spice and some chopped pecans, if you like.
Can I Do It in advance?
Absolutely – once it’s been completely cooled it can be stored in the fridge for the duration of the week. Make sure to wrap it with plastic wrap, or transfer it into an airtight container. Place each portion in the microwave oven or into the toaster for reheating your oatmeal baked prior to when you eat it.
Tips to be Successful
Do not forget to read these tricks and tips before you start baking the oatmeal cake.
- Rolled Oats Only: This recipe is not likely to work in the absence of traditional rolled oats or the grain-free/low-carb substitute that is specified. Steel-cut oats and quick Oats require different amounts of liquid, as well as different cooking time.
- How Do I Know when Baked Oatmeal Is Done? Once your oatmeal bake is lightly brown and does not jiggle after being shaken gently take it out and take it out of the oven. The longer time it bakes may cause it to turn out harder rather than chewy.
- Don’t skimp on the resting time: Letting your baked oatmeal sit for at least 5 minutes prior to cutting it and serving is crucial. So you’ll be able cut it into neat equal portions.
Are you looking you to bring your personal flavor to this delicious pumpkin baked oatmeal? Some of these creative variations could entice you.
- Make it chocolatey: The sweetness of spiced pumpkin, and the depth of dark chocolate are an extremely addictive combination. Mix the dairy-free choco chips in 1/4 cup into the oatmeal batter! Make sure to sprinkle extra chocolate chips over the oatmeal immediately after you have removed it from the oven to make sure they are beautiful and soft.
- Bake coconut Pumpkin Baked Oatmeal Pumpkin along with coconut are a delightful combination which doesn’t get the attention it deserves. Toast lightly 1/4 cup of unsweetened coconut flakes, then mix approximately two-thirds of them into your batter, and then make the remainder an topping. You’ll be amazed!
- baked Oatmeal Cups For this recipe to be transformed into oatmeal cups that can be served one-serve at a time Add the batter into the muffin tin with a greased 12-count capacity (or a muffin tin that is fitted with silicone liner). The oatmeal cup bakes for about 18-25 mins and until tops of the cups are getting get brown.
You don’t really need anything to serve with your oatmeal baked, but an additional special topping would be nice! We love serving ours with a scoop of dairy-free yogurt, or coconut-whipped cream. Homemade Nut Butter will be a different perfect finishing touch that is guaranteed to last like jellies or jam. Don’t be scared to get creative!
Reheating and storage
Got leftovers? This is the way to go! Wrap the dish that is fully cooled in a thick piece of plastic wrap, and store it in the refrigerator for up to five days. Alternately, you can refrigerate portions in a single layer inside an airtight container.
You can cook pieces of casserole, if you cover the casserole by aluminum foil. Bake at 350 degrees F for approximately 20 minutes or until the oatmeal has warm to the touch. Single servings of oatmeal can be warmed in a toaster oven or microwave.
Does this freeze well?
Yes you can freeze your oatmeal bake once it has cooled at least 3 months. Cover the entire casserole or portions in a thick covering of plastic wrap, and then a layer of heavy-duty aluminum foil. Or, you can place the oatmeal in an airtight container that is freezer safe. Then, you can freeze it in the refrigerator overnight prior to serving it.
Other Fruity Baked Oatmeal Recipes for Oatmeal
Pumpkin Baked Oatmeal
The Pumpkin Baked Oatmeal can be described as an easy and relaxing breakfast to prepare ahead. Made from pure pumpkin puree and warm spice from pumpkin pie along with chewy rolled oatmeal as well as crunchy pecans there’s no reason not to say yes to this sweet breakfast dish. Gluten-free, dairy-free, and refined sugar-free and vegan. It also has grain-free Paleo, low-carb and keto choices.
Keywords: Healthy baked oatmeal, healthy breakfast that you can make ahead baked oatmeal with pumpkin
Calories: 252 kcal
- two large eggs. two flax eggs to make vegan Combine 2 tablespoons ground flax seed with 5 tbsp of water. Then let it rest at least 5 mins or so until the mixture is thick and gel-like.
- 3/4 cup pure pumpkin puree not pumpkin pie filling
- 1 1 cup Pure maple syrup or your preferred sticky liquid sweetener like dates syrup or yacon syrup maple syrup that is sugar-free or monk fruit that is pure liquid or honey, if it is not vegan.
- 14 Cup coconut oil that is melted could also be substituted with vegan butter or Ghee if it is not dairy-free
- 2 tsp. pure vanilla extract
- 1 1/2 cups unsweetened almond milk or any other non-dairy milk of your choice
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 3 1/4 cups old-fashioned gluten-free oatmeal rolled for those who are grain-free/low carb – mix 2 cups of roughly crushed coconut, 1 cup of roughly chopped almonds, 2 tablespoons almond flour of oats, or follow my recipe for paleo friendly oatmeal.
- 12 Cup Pecans mostly chopped and 1 1/2 tablespoons to serve as a topping (some chopped, and others that aren’t chopped)
- 1 teaspoon without sugar added raisins and dried cranberries or dried cranberries are also acceptable to be used as the topping
Preheat the oven until 350°F. Lightly grease a baking dish 9×13 inches using avocado oil spray, or olive oil spray. Set aside.
In a large mixing bowl mix the eggs the sugar, puree of pumpkin vanilla, coconut oil, and vanilla. mix until thoroughly. Add baking powder, milk along with pumpkin spice as well as salt, and mix.
Mix in the oatmeal, and then add chop nuts.
Distribute batter evenly in baking dish, muffin tins that have been greased or muffin liners made of silicone (for baking oatmeal muffin cups). Add pecans and raisins, if you want.
Bake in an oven that is preheated until dry and not jiggly, approximately 30 to 35 minutes. (18-25 minutes for oven-baked oatmeal cups).
Let it cool down for about 5 mins prior to serving. Serve with the syrup of maple and dairy-free yogurt, or whipping coconut cream, topped with the addition of milk, an additional Sprinkle of spice from pumpkin and chopped pecans, if you like.
Notes on the Recipe
- To store: Wrap cooled casserole tightly in plastic wrap, or place individual portions in an airtight container. The casserole can be stored in the refrigerator over a period of up to five days.
- Reheat The casserole is covered with foil. Bake at 350 degrees F for approximately 20 minutes. Single servings can be heated up in the microwave oven or in the toaster oven.
- For freezing: Store cooled leftovers in an airtight container. You can freeze three months or more. Thaw in the refrigerator before warming.
Pumpkin Baked Oatmeal
The Serving Size (1 serving)
Calories 252 Calories from Fat 108
* Nutritional information is offered as a service using WPRM’s recipe calculator. WPRM Recipe Calculator. It is recommended to conduct yourself your own calculation to guarantee the accuracy. We disclaim all and all responsibility in relation the act of omission or inaction made wholly or in part based on the information contained in this site. The Percent Daily Value is calculated on a 2000-calorie diet.