Baked Pumpkin Oatmeal
I. Love. Oatmeal. It is hands down my favorite breakfast. Ever. So warm, so hearty, and so filling, oatmeal is the best pick me up on a cold winter day. That being said, I am a bit picky about my oatmeal… I prefer old-fashioned oats over the quick cooking variety, and I like it cooked on the stovetop until its nice and thick. Unfortunately, this method can be a bit time consuming when I’m in a hurry in the morning.
This is where the wonder of baked oatmeal comes in.
Baked pumpkin oatmeal, to be specific.
I was inspired to find a baked oatmeal recipe this January when I was home visiting my family in Minnesota. My sister was talking about some delicious baked oatmeal she had at her boyfriend’s house, and I fell in love with the idea. I started searching Pintrest (my new found addiction) and came across a baked oatmeal recipe on a great blog called Budget Bites. With a few minor adaptations, I recreated her delicious version at home.
What’s really nice about the recipe, however, is that it comes together very quickly, and is ready to reheat for the rest of the week (if it lasts that long). That being said, you can also cut the recipe in half if you are the only one eating it. You may bake it in a 9×9 pan for thicker oatmeal, or a 9×13 for thinner squares. I even made some in muffin tins last weekend for a quick grab and go breakfast. Also, don’t forget about the toppings! I like to drizzle mine with warm maple syrup, and my mom and sister prefer theirs with milk and a sprinkle of walnuts. Either way, if you’re an oatmeal lover, this recipe is right up your alley. Enjoy!
Baked Pumpkin Oatmeal
- 1 15 oz can pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 1/2 cups milk (I used Vanilla Almond Breeze)
- 2 1/2 cups old fashioned oats (gluten free, if desired)
- Optional Toppings: milk, maple syrup, whipped cream, nuts etc…
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, spices, salt, and baking powder until smooth.
- Whisk in the milk.
- Mix the dry oats into the pumpkin mixture.
- Spray a 9×9 (for thicker squares) or 9×13 (for thinner squares) baking dish with non-stick spray.
- Pour pumpkin oat mixture into dish.
- Cover with foil and bake for 45 minutes, removing the foil after the first 30 minutes.
- Serve hot right out of the oven or refrigerate until ready to serve.
- Can be eaten cold or reheated.
- Top with milk, maple syrup, whipped cream, or nuts.