Pumpkin Baked Oatmeal

Enjoy the pumpkin recipe of your dreams with this Pumpkin Baked Oatmeal. Perfectly delicious and seasonally festive, this dish is perfect to enjoy as a breakfast, dessert, or mid-afternoon bite.

The most delicious pumpkin recipe

Fall is for football, apple picking, cider, corn mazes, cozy cardigans, and obviously anything and everything pumpkin! That includes pumpkin foods.

So with this pumpkin baked oatmeal we’re keeping right on trend, because it’s equally cozy, filling, and pumpkin-y! This is one of my favorite dishes to whip up for breakfast in the autumn months because it’s so easy to make. It only takes about about 5-10 minutes to prep!

I love to prepare a dish on lazy Sunday afternoons for munchin’ throughout the coming week. It’s so tasty that it passes as a dessert, but so healthy and energizing that it also makes the perfect breakfast for busy energy-demanding days.

Items needed to make pumpkin baked oatmeal

For this recipe we’re using a base of rolled oats (perfect for sneaking extra fiber and protein into your meal), pumpkin pie spice (hello, flavor!), pumpkin puree, and maple syrup. These, along with a few other ingredients, create the best baked oatmeal on the planet. And that’s a fact.

• Rolled oats (certified gluten-free if necessary)
• Baking powder
• Pumpkin pie spice
• Salt
• Almond milk (or non-dairy milk of choice)
• Eggs
• Pumpkin puree
• Maple syrup (pure)
• Vanilla extract
• Chocolate chips

Tools used to create this recipe

There are only 4 main tools needed to bring your pumpkin oatmeal to life! Just grab your casserole dish, two mixing bowls (a large and a medium), and a mixing utensil.

Then, for measuring, you’ll need the following sizes: 1/4 tsp, 1 tsp, 1 tbsp, 1/3 cup, 1/2 cup, and 3/4 cup.

How to make oatmeal with pumpkin

Makin’ pumpkin baked oatmeal is a breeze! Just look at how easy everything is. Start by mixing your ingredients, fold in the chocolate (aka the most important ingredient), press it into the dish, and bake. In less than an hour, you’ll have a seriously tasty seasonally festive dish on your hands.

Begin by preheating the oven to 375F and greasing an 8×8 casserole dish. If you use a different sized pan, adjust the cooking time accordingly.

In a large bowl, mix the rolled oats, baking powder, pumpkin pie spice, and salt.

Then, in a medium bowl, stir together the almond milk, eggs, pumpkin puree, maple syrup, and vanilla.

Add the wet ingredients to the dry and stir until everything is well combined.

Next, add in the chocolate chips.

Pour the mixture into the baking dish and press down lightly to make sure the oats are soaked. Sprinkle a few extra chooclate chips on top if desired.

Bake uncovered for around 40-45 minutes, until lightly golden brown.

Let cool for 5 minutes, and then serve and enjoy!

Recipe tips and tricks

Perfect your recipe with these simple ideas!

Baking dish size
I used an 8×8 dish and a 9 inch round pan to create my oatmeal, but any size will work! You will need to adjust your baking time accordingly.

Add-ons
Add even more fun to your dish by including whichever add-on ingredients you’d like! Ideas include white chocolate chips, pecans, walnuts, or even caramel drizzle.

Substitutions
Out of an ingredient? Here are some simple swaps that you can use:

• Rolled oats: quick oats
• Almond milk: Any plant based milk
• Eggs: 1/4 cup of applesauce each
• Maple syrup: Molasses or honey

A healthier pumpkin baked oatmeal recipe

When baking, I love to use ingredients that are as whole and natural as possible. Here are some of the ways I achieved that with this oatmeal!

• Rolled oats: First up, the rolled oats add so much more than just flavor and texture to this recipe. They contain lots of protein and fiber and are a simply healthy ingredient!
• Almond milk: Almond milk is my go-to plant based milk, especially for baking. The flavor adds a lot to this dish, and the ingredients add more nutrients than what animal milk would provide!
• Pure maple syrup: Maple syrup is my favorite natural sweetener. Skip the chemicals and preservatives and use something from the earth instead!
• Chocolate chips: Finally, I like to use Enjoy Life chocolate chips. They’re a bit better than competitors ingredient-wise and taste fantastic!

Storing pumpkin oatmeal

Stick this baked oatmeal in an airtight container and keep refrigerated. Enjoy within 3-4 days for the best flavor!

More pumpkin recipes to enjoy

Because everyone could use extra pumpkin recipe ideas, here are some more tasty options for you to enjoy. The hummus is always a hit and is perfect for pairing with veggies or pita chips!

• Pumpkin Chocolate Chip Muffins
• Healthy Paleo Pumpkin Pie
• Savory Pumpkin Hummus
• Five Minute Pumpkin French Toast
• Easy Pumpkin Chili
• Pumpkin Oat Bars

Recipe by Erin Antoniak and Photos by Bake and Bacon

★★★★★ 5 from 27 reviews

Pumpkin Baked Oatmeal

Enjoy the pumpkin recipe of your dreams with this Pumpkin Baked Oatmeal. Perfectly delicious and seasonally festive, this dish is perfect to enjoy as a breakfast, dessert, or mid-afternoon bite.

Prep: 10Cook: 40Total: 50 minutes

Yield 9 1x

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Ingredients

• 2 1/2 cups rolled oats  (certified gluten free if necessary)
• 1 tsp. baking powder
• 2 tbsp. pumpkin pie spice
• 1/4 tsp. salt
• 1 3/4 cups almond milk (or non-dairy milk of choice)
• 2 eggs
• 1/2 cup pumpkin puree
• 1/3 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/2 cup chocolate chips

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Instructions

1. Preheat oven to 375F and grease an 8×8 casserole dish. If using a different size, adjust cook time.
2. In a large bowl, mix together the rolled oats, baking powder, pumpkin pie spice, and salt.
3. In a medium bowl, stir together the almond milk, eggs, pumpkin puree, maple syrup, and vanilla.
4. Add the wet mixture to dry mixture and stir until combined.
5. Add in the chocolate chips.
6. Pour mixture into baking dish and press down lightly to make sure oats are soaked. Sprinkle on a few extra chocolate chips, if desired.
7. Bake, uncovered, for around 40-45 minutes, until lightly golden brown.
8. Let cool for 5 minutes and then serve.
9. Store in refrigerator.

Author: Erin MorrisseyCategory: breakfast, gluten-free, dairy-free,Method: BakeCuisine: AmericanDiet: Gluten Free