Description
Creamy pumpkin baked oatmeal brings autumn’s warmth to breakfast tables with comforting spices and rich texture. Wholesome ingredients blend into a nourishing morning treat perfect for chilly days when you crave something hearty and delicious.
Ingredients
Scale
Main Ingredients:
- 2 cups old-fashioned rolled oats
- 1 cup pumpkin puree
- 1.25 cups milk (dairy or non-dairy)
- 1 large egg (or flax egg for vegan)
Spices and Seasonings:
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 0.5 teaspoon pumpkin pie spice (or extra cinnamon)
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Optional and Additional Ingredients:
- 0.25 cup maple syrup or honey
- 2 tablespoons melted coconut oil (or butter)
- 0.5 cup chopped pecans or walnuts (optional)
- 0.25 cup chocolate chips or raisins (optional)
- Drizzle of maple syrup
- Greek yogurt or nut butter
- Extra cinnamon
Instructions
- Prepare the baking environment by warming the oven to 375F (190C) and lightly coating an 8×8-inch baking vessel with a protective layer to prevent sticking.
- Gather dry components in a spacious mixing bowl, blending rolled oats, leavening agent, warm spices of cinnamon and pumpkin pie seasoning, and a pinch of mineral salt into a harmonious mixture.
- In a separate container, transform liquid ingredients into a smooth, cohesive blend by whisking pumpkin puree with dairy liquid, amber maple nectar, a single farm-fresh egg, aromatic vanilla extract, and liquefied coconut essence.
- Marry the dry and liquid mixtures, folding them together with gentle strokes until completely integrated, then introduce optional textural elements like chopped walnuts or decadent chocolate fragments.
- Transfer the velvety concoction into the prepared baking dish, ensuring an even landscape across the surface, then slide into the preheated oven’s embrace.
- Allow the oatmeal to transform for 30-35 minutes, watching for a golden-kissed top and a center that holds its form with dignified stability.
- After removing from the oven, permit a brief cooling interlude before serving, optionally embellishing with a cascade of maple syrup or a dollop of creamy yogurt for enhanced indulgence.
Notes
- Boost oatmeal’s moisture by using fresh pumpkin puree instead of canned for a richer, more authentic flavor profile.
- Customize the spice blend by adjusting pumpkin pie spice ratios or adding nutmeg for deeper warmth and complexity.
- Make this recipe gluten-free by swapping regular oats with certified gluten-free oats, ensuring celiac-friendly preparation.
- Prepare the dish ahead by assembling and refrigerating overnight, then baking directly from the cold state for convenient morning meals.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 30 mg