Pumpkin Baked Oatmeal

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Pumpkin baked oatmeal is an easy fall breakfast recipe that is full of cozy flavor. Pumpkin, warm spices, and oats, come together to make a breakfast that is great for meal prep or just a delicious breakfast.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Keyword: chocolate baked oatmeal, Pumpkin Baked Oatmeal

Servings:

Author: Heather Seeley

Ingredients

3 cups old fashioned oats
1 (15 ounce) can pumpkin puree
¾ cup light brown sugar
1 teaspoon baking powder
½ teaspoon salt
2 teaspoon cinnamon, divided (reserve ½ teaspoon for topping)
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ teaspoon ground ginger
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
2 eggs
1 ¼ cup milk
½ tablespoon granulated sugar

Instructions

Preheat the oven to 350 degrees F. Spray a 8 x 8 baking dish with non-stick cooking spray. Stir together granulated sugar and 1/2 teaspoon cinnamon. Set aside.
Place the oats, brown sugar, baking powder, remaining cinnamon, nutmeg, cloves, ginger, and salt in a large bowl.
In a separate bowl, stir eggs, milk, pumpkin, vanilla, and melted butter.
Stir the oatmeal mixture in with the pumpkin mixture.
Pour the mixture into the prepared baking dish. Sprinkle with the top with the cinnamon sugar mixture.
Bake for 35-40 minutes or until the oatmeal feels set.
Let rest for about 5 minutes before slicing and serving.

Video

Notes

Use old fashioned oats. Rolled oats are the best for baked oatmeal. Using quick oats can make this too soft.
Drain the canned pumpkin. I know this might sound strange, but I find it's best to pour the canned pumpkin into a strainer to remove any extra liquid. This will help the oatmeal not get soggy.
Bake until set. Make sure the center looks set and the edges slightly golden brown.
Make sure to let the oatmeal rest before slicing. This will help make it easier to cut.

Nutrition