Pumpkin Baked Oatmeal Recipe

Introduction

Pumpkin baked oatmeal is a warm, comforting breakfast that combines seasonal flavors with wholesome ingredients. It’s easy to prepare and perfect for cozy mornings or meal prep throughout the week.

Ingredients

• 1/2 ripe banana, mashed
• 1 cup pumpkin purée
• 1/4 cup maple syrup
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 1/2 cups milk of choice
• 1 3/4 cups rolled oats
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup chocolate chips, plus more for topping (non-dairy if needed)

Instructions

1. Step 1: Preheat the oven to 350º F and line a greased 9×9 or 8×8-inch baking dish with parchment paper.
2. Step 2: In a large mixing bowl, whisk together the mashed banana, pumpkin purée, maple syrup, olive oil, apple cider vinegar, vanilla extract, and pumpkin pie spice.
3. Step 3: Add the milk, rolled oats, baking soda, salt, and chocolate chips to the bowl. Mix well to combine.
4. Step 4: Pour the mixture into the prepared baking dish. Sprinkle more chocolate chips on top if desired.
5. Step 5: Bake for 35-40 minutes, until the edges are caramelized and the center is just set.
6. Step 6: Let the baked oatmeal cool for at least 10 minutes before serving.

Tips & Variations

• For extra texture, add chopped nuts like walnuts or pecans before baking.
• Substitute maple syrup with honey or agave for a different sweetness profile.
• Use pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves if preferred.
• Make it vegan by using plant-based milk and non-dairy chocolate chips.
• Add a little brewed coffee or espresso to the mix for a subtle mocha flavor.

Storage

Store leftover pumpkin baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warm or enjoy it chilled for a refreshing twist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin purée works perfectly in this recipe and saves time. Just make sure it’s pure pumpkin, not pumpkin pie filling.

Is it possible to make this gluten-free?

Absolutely. Use certified gluten-free rolled oats to ensure the dish remains gluten-free and safe for sensitive diets.

Pumpkin Baked Oatmeal Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

This Pumpkin Baked Oatmeal is a warm, comforting breakfast perfect for fall mornings. Combining creamy pumpkin purée, sweet maple syrup, and cozy pumpkin pie spice, it’s a wholesome and flavorful dish that’s both easy to prepare and naturally sweetened. With the added touch of chocolate chips, this oatmeal bake strikes a perfect balance between indulgence and health.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 1/2 ripe banana, mashed
• 1 cup pumpkin purée
• 1/4 cup maple syrup
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 1/2 cups milk of choice

Dry Ingredients

• 1 3/4 cups rolled oats
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp kosher salt

Add-ins

• 1/2 cup chocolate chips, plus more for topping (non-dairy if needed)

Instructions

1. Preheat Oven: Preheat your oven to 350ºF (175ºC). Grease a 9×9 or 8×8-inch baking dish and line it with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed banana, pumpkin purée, maple syrup, olive oil, apple cider vinegar, vanilla extract, and pumpkin pie spice until well combined and smooth.
3. Add Dry Ingredients and Milk: Add the milk of your choice, rolled oats, baking soda, kosher salt, and 1/2 cup of chocolate chips into the wet mixture. Stir thoroughly to combine all ingredients evenly.
4. Assemble and Bake: Pour the oatmeal mixture into the prepared baking dish. Sprinkle additional chocolate chips on top if desired for extra sweetness and texture. Bake in the preheated oven for 35 to 40 minutes, until the edges turn caramelized and golden, and the center is just set.
5. Cool and Serve: Allow the baked oatmeal to cool for at least 10 minutes in the pan. This resting period helps it set further and makes serving easier. Enjoy warm for a hearty breakfast or snack.

Notes

• The banana adds natural sweetness and moisture; alternatively, you can use applesauce.
• Use non-dairy milk like almond, oat, or soy for a dairy-free version.
• Feel free to replace chocolate chips with nuts or dried fruits for variety.
• Leftovers can be refrigerated for up to 3 days and reheated easily.
• This recipe is easy to customize with your favorite spices or add-ins.

Keywords: Pumpkin, Baked Oatmeal, Breakfast, Healthy, Vegetarian, Autumn Recipe, Pumpkin Pie Spice, Maple Syrup