Pumpkin Baked Oatmeal: 5 Ways to Ignite Your Morning Bliss

Oh, let me tell you about my absolute favorite cozy breakfast: Pumpkin Baked Oatmeal! This warm, comforting dish is the perfect way to start your day, especially as the cooler months roll in. Just imagine waking up to the smell of cinnamon and nutmeg wafting through your home as it bakes in the oven. It’s not just delicious; it’s a vegan delight that packs in all the wholesome goodness you crave. With just a handful of simple ingredients, you’ll whip up a hearty meal that’s not only satisfying but also incredibly easy to prepare. Trust me, once you try this Pumpkin Baked Oatmeal, you’ll be finding excuses to make it again and again!

Ingredients List

Let’s gather all the warm and wonderful ingredients for my Pumpkin Baked Oatmeal. You’ll want to make sure you have everything on hand before you start. Here’s what you’ll need:

• 2 cups old-fashioned rolled oats: These will be the base of your oatmeal, providing that lovely hearty texture.
• 1 teaspoon baking powder: This little helper gives the oatmeal a nice lift as it bakes.
• 1 ½ teaspoons pumpkin pie spice: This is the magic ingredient that brings all those cozy fall flavors into your dish.
• ½ teaspoon cinnamon: Just a pinch to enhance the warm spices.
• ½ teaspoon sea salt: A must for balancing the sweetness!
• 1 ½ cups unsweetened almond milk: This keeps it dairy-free and adds a lovely creaminess.
• 1 cup canned pumpkin: Make sure it’s pure pumpkin, not the spiced pie filling!
• ¼ cup pure maple syrup: For that natural sweetness — plus more for drizzling on top when serving.
• 1 Tablespoon ground flaxseed: A great source of fiber and perfect for binding if you’re keeping it vegan.
• 1 Tablespoon coconut oil, melted: Adds richness and a hint of tropical flavor.
• 1 teaspoon vanilla extract: For that warm, inviting aroma.
• ½ cup pecans or walnuts, chopped and divided: These provide a nice crunch and earthy flavor.
• Cooking spray: To prevent sticking — trust me, you want to grease that baking dish well!

Gather these ingredients, and let’s get ready to create something magical in your kitchen!

How to Prepare Pumpkin Baked Oatmeal

Now that we’ve gathered all our ingredients, let’s dive into the delightful process of making Pumpkin Baked Oatmeal. It’s super simple, and I promise the end result will be absolutely worth it. Ready? Let’s go!

Step 1: Preheat the Oven

First things first, we’ve gotta preheat that oven to 375°F (190°C). This step is crucial because it ensures your oatmeal bakes evenly and gets that lovely golden top. While the oven warms up, grab your 8-inch square baking dish and spray it generously with cooking spray. This will help prevent any sticking and make for a smooth serving experience later on. Trust me, nobody wants to wrestle with oatmeal that won’t budge!

Step 2: Mix Dry Ingredients

In a large bowl, let’s combine all those dry ingredients. Start by adding the 2 cups of old-fashioned rolled oats, the teaspoon of baking powder, 1 ½ teaspoons of pumpkin pie spice, the cinnamon, and the sea salt. Give it a good stir to ensure everything is evenly distributed. This mix is where all the cozy flavors come together, and you’ll want to make sure the spices are well blended so every bite is deliciously spiced.

Step 3: Combine Wet Ingredients

Next, it’s time to mix in the wet ingredients! Pour in 1 ½ cups of unsweetened almond milk, followed by the cup of canned pumpkin, ¼ cup of pure maple syrup, the tablespoon of ground flaxseed, the melted coconut oil, and the teaspoon of vanilla extract. Now, this is where the magic happens! Stir everything together until it’s smooth and well combined. You want to make sure there are no lumps and everything is nicely mixed. It should smell heavenly by now!

Step 4: Fold in Nuts

Now, gently fold in ¼ cup of your chopped pecans or walnuts. This step is all about maintaining that lovely texture we’re aiming for. We want those nutty bits to be distributed throughout without overmixing, which can make the oats tough. Just a few gentle strokes with your spatula are all it takes to incorporate them. This little crunch will elevate your oatmeal and add a delightful surprise in every bite!

Step 5: Bake the Mixture

Pour your oatmeal mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining chopped nuts on top for that extra crunch and beautiful presentation. Now, pop it into the oven and bake for 30 to 35 minutes. You’ll know it’s done when the top is golden brown and the center is set. A gentle shake of the dish should tell you it’s ready — it shouldn’t jiggle too much!

Step 6: Serve and Enjoy

Once it’s out of the oven, let it cool for a few minutes. This is the part where the anticipation builds! Once cooled slightly, it’s time to portion it out. You can serve it warm, drizzled with a little extra maple syrup if you like. It’s so cozy and satisfying! And don’t worry if you have leftovers — you can store them in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months. Enjoy every bite of this delicious Pumpkin Baked Oatmeal!

Why You’ll Love This Recipe

• Quick Preparation: With just 10 minutes of prep time, you can have this delightful breakfast in the oven in no time! Perfect for busy mornings.
• Healthy Ingredients: Packed with wholesome oats, pumpkin, and nuts, this recipe is not only delicious but also nutritious, giving you the fuel you need to start your day.
• Vegan-Friendly: Made without any animal products, this Pumpkin Baked Oatmeal is a great option for anyone following a vegan diet.
• Comforting Flavor: The warm spices and sweet pumpkin create a cozy flavor profile that feels like a warm hug on a plate.
• Great for Meal Prep: Make a big batch and enjoy it throughout the week! It stores well in the fridge or freezer, making it a convenient and satisfying breakfast choice.

Tips for Success

To ensure your Pumpkin Baked Oatmeal turns out perfectly every time, here are some of my favorite tips! First, if you don’t have almond milk, feel free to swap it for any plant-based milk you prefer, like oat or coconut milk — it all works beautifully.

If you’re not a fan of flaxseed or need an alternative, you can use chia seeds or even an egg if you’re not keeping it vegan. Just remember, chia seeds will need a bit of time to soak up moisture first!

For added sweetness, consider mixing in some dried fruit like raisins or cranberries, which can bring a nice chewy texture to your oatmeal. And if you want to change things up, adding a handful of dark chocolate chips can make it feel like dessert! Just keep an eye on the baking time; if you’re using a glass baking dish, you might need a few extra minutes. Trust me, these little tweaks can make all the difference!

Nutritional Information

Before you dive into this delightful Pumpkin Baked Oatmeal, it’s important to note that nutritional values can vary based on specific ingredients and brands used, so these numbers are just estimates. Each serving (which is about 1/6 of the recipe) contains approximately:

• Calories: 288 kcal
• Sugar: 6 g
• Sodium: 322 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 8 g
• Protein: 9 g
• Cholesterol: 0 mg

This hearty breakfast not only fills you up but also nourishes you with fiber and healthy fats, making it a great way to kickstart your day!

FAQ Section

Got questions about making this delicious Pumpkin Baked Oatmeal? I’ve got you covered! Here are some of the most common queries I get:

What can I substitute for the flaxseed? If you’re not a fan of flaxseed or don’t have any on hand, no worries! You can easily replace it with chia seeds, which work just as well for binding. If you’re not keeping it vegan, an egg can also be a great substitute. Just whisk it together and add it to the wet ingredients!

How do I store leftovers? You can store any leftover Pumpkin Baked Oatmeal in an airtight container in the fridge for up to 5 days. It reheats beautifully in the microwave or oven. If you want to keep it longer, portion it out into freezer-safe containers, and it’ll last for about 3 months in the freezer!

Can I use other types of milk? Absolutely! While I love almond milk for its creaminess, feel free to use any plant-based milk you enjoy, like soy, oat, or coconut milk. Each will bring its own unique flavor and texture to your oatmeal!

Don’t hesitate to reach out if you have more questions. I’m here to help you make the best pumpkin baked oatmeal ever!

Serving Suggestions

Now that you have your delightful Pumpkin Baked Oatmeal ready to go, let’s talk about how to elevate your breakfast experience! One of my favorite ways to serve it is with a side of fresh fruit. Slices of banana or a handful of berries add a refreshing burst of flavor and a pop of color to your plate.

If you’re looking for something creamier, a dollop of dairy-free yogurt on top can create a lovely contrast against the warm oatmeal. You can also drizzle a little extra maple syrup for that sweet touch — it’s heavenly! And for days when you need a little extra boost, pairing your oatmeal with a green smoothie can be a fantastic way to kickstart your morning with even more nutrients. Trust me, these simple additions make all the difference and turn a cozy breakfast into a delightful feast!

For more recipes follow me in page Pinterest.

Print