This simple recipe for Pumpkin Baked Oatmeal turns a classic favorite into a great fall breakfast. They are loaded with old fashioned oats, pumpkin puree, and pumpkin spice and a few other ingredients blended up and then baked to perfection.
Table of contents
Pumpkin Baked Oats
This oatmeal recipe makes a healthy breakfast loaded with fiber and beta carotene that tastes like a sinful dessert. This is a cake-like oatmeal makes a great afternoon snack too.
I love making individual portions for meal prep when I am wanting to eat on the go. But they can be made easily in a 8×8 or 9×13 baking dish as well.
Old Fashioned Oats – So I love using rolled oats as it gives this a really nice texture.
Pumpkin Puree – Canned pumpkin is going to help add nutrients to the oatmeal and the flavor of pumpkin.
Egg – The egg is the binder and can help create that fluffy texture.
Maple Syrup – For the perfect sweetness. Use honey or brown sugar if you’d like.
Pumpkin Pie Spice – So a little pumpkin spice seasoning is key as it is going to elevate the flavor.
Baking Powder – Make sure your baking powder is not expired as it is important for allowing the oat mixture to rise.
Sugar – Turbinado sugar is used to be a topping for the tasty oatmeal, but it is not a have to have item.
1. Add a splash of vanilla extract to sweeten up the baked oats even more.
2. Use ¼ teaspoon of cinnamon, nutmeg, cloves and a dash of ginger in place of pumpkin pie spice.
3. Drizzle the top with a little extra maple syrup to help elevate the sweetness of the pumpkin pie oatmeal.
4. Use quick oats instead of old-fashioned oats.
5. If you like crunch add in some pumpkin seeds or even chopped nuts like pecans or walnuts.
6. Use gluten-free oats to make this a gluten free recipe.
7. Add in some mini chocolate chips or white chocolate chips to sweeten up this dish. The chocolate pairs with the pumpkin spice flavor nicely.
8. Swirl in some peanut butter or hazelnut spread.
9. For a vegan option, use an egg replacer or flax seed egg.
How to Make this Baked Oatmeal Recipe
Step 1: Preheat the oven and then grease the ramekins or baking dish.
Step 2: Next add all the ingredients into the blender or food processor.
Step 3: Then blend until the batter is smooth.
Step 4: Divide the batter evenly in the ramekins. Then top with the sugar and more pumpkin spice seasoning if you would like.
Step 4: Next bake as directed until the center of the baked oats comes out clean when a toothpick is inserted into the center.
Serve with Greek yogurt, whipped cream, tall glass of milk, or eat them plain. You can even top with some fresh berries or banana slices for added flavor.
- For a chunky texture use a whisk and mix without using a blender. If you want more of a cake-like then use a blender or food processor. Pick which method you want to make the best texture for you.
- If you want use apple pie seasoning or cinnamon for an apple cinnamon flavor to the oats.
- Make sure you stick a toothpick in the center of the oats to ensure it comes out clean of wet batter.
Cover with aluminum foil or plastic wrap in the refrigerator for up to 4 days.
Reheat by placing the dish in a cold oven and then heating to 300° F and baked until heated through. Or for single serving, place on a microwave safe plate and heat for 20 seconds, check and repeat for a few more seconds if necessary.
You can also freeze any of the oatmeal you don’t plan to eat. Just store in a freezer friendly container. Then freeze for 3-4 months. Thaw in the fridge overnight or on the counter for a quick thaw.
Pumpkin Baked Oatmeal
- 2 cups old fashioned oats
- 1 cup pumpkin puree
- 4 large eggs
- ¼ cup maple syrup
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 2 tablespoons turbinado sugar + ½ teaspoon pumpkin pie spice optional
- Preheat the oven to 350° F and grease four 6-ounce ramekins with non-stick cooking spray or butter.
- Add all of the ingredients to a high speed blender or food processor and blend until completely smooth. You can also use an immersion blender. Mix by hand and have a more chunky oatmeal texture,2 cups old fashioned oats, 1 cup pumpkin puree, 4 large eggs, ¼ cup maple syrup, 1 tablespoon pumpkin pie spice, 1 teaspoon baking powder
- Divide the batter between the prepared ramekins.
- Optional topping: Mix turbinado sugar and pumpkin pie spice together in a small bowl and sprinkle it over the batter.2 tablespoons turbinado sugar + ½ teaspoon pumpkin pie spice
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Serve warm, topped with yogurt or whipped cream.