Pumpkin Baked Oatmeal
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
12 servings
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Calories
96 kcal
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Course
Breakfast
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Cuisine
American, International
Pumpkin Baked Oatmeal
Description
This Pumpkin Baked Oatmeal starts with a mixture of eggs, pumpkin puree, almond milk, coffee, maple syrup, and vanilla extract combined with rolled oats, pumpkin spice, baking powder, and salt. The batter is transferred to a greased baking dish and baked until set and golden on top. Optional chocolate chips or pecans add texture and richness. The coffee adds depth to the flavor without overpowering the pumpkin and spices.
The resulting baked oatmeal has a soft yet slightly firm texture, enhanced by the warm notes of pumpkin pie spice and the moistness from the pumpkin puree and liquids. It can be served warm with additional maple syrup or honey for sweetness.
Leftovers store well and can be refrigerated or frozen for meal prep. For reheating, brief microwave or oven warming restores softness. Substitutions for coffee or milk alternatives are described for flexibility based on preferences.
Ingredients
- 2 large egg
- ⅔ cup pumpkin puree not pumpkin pie filling
- ¾ cup almond milk or another dairy-free milk like oat or cashew, unsweetened
- ½ cup coffee or pumpkin cold brew
- ¼ cup pure maple syrup
- 1 ½ teaspoon vanilla extract
- 2 ¼ cups rolled oats old fashioned
- 1 tablespoon pumpkin spice OR 1.5 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- chocolate chips chopped pecans, optional
- pecans chopped pecans, optional
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish with cooking or avocado oil spray.
- Mix Wet Ingredients: In a large bowl, combine the eggs, pumpkin puree, almond milk, coffee, maple syrup, and vanilla extract. Whisk until fully combined.
- Mix Dry Ingredients: In another bowl, combine the rolled oats, pumpkin pie spice, baking powder, and salt.
- Combine: Pour the dry ingredients into the bowl with the wet ingredients. Gently fold in the chocolate chips or pecans.
- Transfer to Baking Dish: Pour the mixture into the greased baking dish. Sprinkle some extra chocolate chips and pecans on top.
- Bake: Bake for 30 to 40 minutes, or until the top is golden and the center is set.
- Serve: Enjoy warm with maple syrup, honey, or on its own!
Notes
- Coffee used can be decaf, cold brew, or regular coffee according to preference.
- If avoiding coffee flavor, replace coffee with additional almond milk.
- Old fashioned rolled oats give better texture than quick or steel-cut oats.
- Almond milk can be substituted with oat, cashew, or cow's milk.
- Baked oatmeal freezes well up to 3 months when cut into squares and stored airtight.
- Store leftovers at room temperature for 1–2 days or refrigerated up to 5 days.
- Reheat in microwave for 20–45 seconds or in oven at 350°F for 5–10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 166mg | 7% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2159IU | 43% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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