Jump To Recipeby Liz Thomson
September 15, 2024This post may contain affiliate links.
Enjoy this cozy and healthy pumpkin baked oatmeal that’s packed with fall flavors. This recipe is perfect for meal prep or a weekend brunch!
This pumpkin baked oatmeal is the perfect way to start your day, especially during those crisp fall mornings. Not only is it incredibly easy to make, but it’s also packed with flavor and wholesome ingredients. With warm spices and creamy pumpkin purée, it’s like having a slice of pumpkin pie for breakfast – but much healthier!
I’m a huge fan of oatmeal because it actually keeps me full until lunchtime. Baked oatmeal takes it a step further by being prepped in advance, making busy mornings a little easier! I can just pop a square in the microwave and breakfast is ready to go. Sometimes I top it with almond butter, yogurt, or a drizzle of maple syrup for a little extra sweetness.
Ingredients & Substitutions
Rolled oats – These form the hearty base of the dish. If you have a gluten allergy, be sure to use certified gluten-free oats. Steel-cut oats won’t work in this recipe, but if you prefer them, I recommend trying this baked steel-cut oats recipe.
Baking powder – Helps the oatmeal rise slightly and gives it a lighter texture.
Pumpkin pie spice – This blend of cinnamon, nutmeg, and cloves gives the oatmeal that warm, fall flavor. Feel free to adjust the amount based on your preference.
Pumpkin purée – The star ingredient! Be sure to use plain pumpkin purée, not pumpkin pie filling.
Milk – I’ve been using Fairlife milk to add a little extra protein to this recipe, but almond milk or any dairy milk can work too.
Egg – Acts as a binder, helping the oatmeal hold together. You can substitute it with flax or chia seeds for a vegan option.
Maple syrup – Adds a natural sweetness without making the dish overly sugary. Honey or agave syrup can be used as alternatives if needed.
Salt – Just a pinch to enhance the flavors and balance the sweetness.
How to Make Pumpkin Baked Oatmeal
published September 15, 2024 by Liz Thomson categories:Breakfast1 comment