This Pumpkin Baked Oatmeal is a great way to start your day! It keeps great in the fridge for up to a week making for a very quick and energy-boosting breakfast!

It’s time to share with you my secret… I’ve been eating this Pumpkin Baked Oatmeal almost every day for the past year! That’s a big deal for me because I love changing up the recipes I eat but this one is just so TASTY and QUICK!

I first found this Pumpkin Baked Oatmeal recipe from Two Peas and Their Pod but over the last year have made a few changes to adapt it to how my family likes it best.

One reason I love this Pumpkin Baked Oatmeal so much is that it keeps well in the fridge for at least a week! So usually on Sundays I make a batch then each morning I just scoop out how much I’d like, microwave it for just 20 seconds then add a splash of milk and breakfast is ready! As a mom of 5 kids having breakfast ready that fast is a GAME CHANGER!

Ingredients in Pumpkin Baked Oatmeal:

• Old Fashioned Oats
• Pumpkin Puree
• Pure Maple Syrup
• Brown Sugar 
• Baking Powder
• Salt
• Cinnamon
• Pumpkin Pie Spice
• Egg
• Milk
• Butter or Coconut Oil
• Vanilla Extract
• Dried Cranberries
• Optional- Ground Flax Seed

These ingredients are simple and almost always on hand!

TIPS AND TRICKS FOR MAKING PUMPKIN BAKED OATMEAL:

-Use old fashioned oats, not quick oats.

-You can change the amounts of brown sugar and maple syrup. Over the last year, I have played with MANY variations. I think it does taste good with just 1/4 cup maple syrup but I like to add the 2 tablespoons of brown sugar just to make it a little sweeter. Plus I love oatmeal and brown sugar together!

-Feel free to adjust the amount of cinnamon and pumpkin pie spice. I love cinnamon and think too much pumpkin pie spice can be overpowering so I have found that 1 teaspoon cinnamon and 1/2 teaspoon of pumpkin pie spice are perfect!

-You can make this with your favorite milk. Sometimes I use cow milk, sometimes I use almond milk. It just depends on what I have on hand. It’s delicious either way!

-This recipe calls for either butter or coconut oil. I often use half butter and half coconut oil.

-You could add raisins or nuts instead of the dried cranberries or in addition to it.

-You can add ground flaxseed for a boost in nutrients. I usually add 1 tablespoon but fyi just yesterday I added 2 tablespoons of ground flaxseed and to make sure the oatmeal wasn’t too dry because of that I added a little more coconut oil.

-If you are like me and like pumpkin year-round, you can freeze extra pumpkin puree in 1/2 cup increments. Just take it out of the freezer and let it thaw in the fridge overnight. Also, stock up on pumpkin puree in the fall. It’s hard to find the rest of the year!

-So as you can see this recipe is forgiving and flexible! With all the variations I have tried it always comes out delicious! So just play around with what you prefer and see what works best for you.

-You can double this recipe. You’ll just need to add a little more time to the cooking time. Just keep checking it every few minutes.

I can’t wait for you all to try it! I know you will love it as much as my family does. I have shared this with many people over the last year and they all ask for the recipe! This recipe will change your mornings for the better!

Enjoy!

Pumpkin Baked Oatmeal

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Ingredients

 

• ▢ 1/2 cup pure pumpkin puree
• ▢ 1 large egg
• ▢ ¼ cup pure maple syrup
• ▢ 2 tablespoons brown sugar
• ▢ 1 1/2 cups milk (or almond milk)
• ▢ 3 tablespoons melted butter cooled to room temperature (or coconut oil or half of each)
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon cinnamon
• ▢ 1/2 teaspoon pumpkin pie spice
• ▢ 1/3 cup dried cranberries
• ▢ 2 cups Old Fashioned Oats
• ▢ Optional: 1 Tablespoon ground flax seed

Instructions

 

• 1.   Grease an 8x8 square baking dish and set aside. Preheat the oven to 350 degrees F.
• 2.   In a medium bowl, mix together the pumpkin puree, egg, maple syrup, and brown sugar. Stir in the milk, then the melted butter.
• 3.   Add the vanilla extract, baking powder, salt, cinnamon, and pumpkin pie spice. Mix together. Stir in the dried cranberries and old-fashioned oats. Add in ground flaxseed if using. Mix together well.
• 4.   Pour pumpkin oat mixture into prepared baking dish.
• 5.   Bake for 30-35 minutes, until the top, is golden and oatmeal is set. Let cool for 5 minutes. Spoon into bowls and serve warm.
• 6.   Store the Baked Pumpkin Oatmeal in the fridge for up to a week.
• 7.   To reheat- Scoop out the desired serving size and microwave for about 20 seconds. Add milk if desired and enjoy!
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Notes

1.  This recipe works great doubled, just add a few more minutes to the baking time. 

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Course Breakfast

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