Pumpkin Baked Oatmeal (Easy Breakfast!)
User Reviews
4.8
Pumpkin Baked Oatmeal (Easy Breakfast!)
Description
Pumpkin Baked Oatmeal (Easy Breakfast!) combines rolled oats with pumpkin puree and classic pumpkin pie spice for a flavorful autumn-inspired meal. Ground flax seeds and maple syrup mix into the oat base, and the texture is enhanced by optional chopped pecans and dried cranberries added before baking. The baking process yields a golden top and a soft, comforting center that can be sliced and served warm or room temperature.
The gentle sweetness comes from the maple syrup and optional dried fruit, while the pumpkin provides moisture and a subtle earthiness. The oats and flax create a satisfying chew, and the pecans add a pleasing crunch, especially when sprinkled on top before baking. This dish reheats well, making it convenient for leftovers throughout the week.
The baked oatmeal works well as a filling breakfast or brunch option when sliced. For extra sweetness, a drizzle of maple syrup at serving can be added. Stored in an airtight container, leftovers keep for up to five days in the refrigerator and freeze well for up to three months, allowing for advance preparation and easy reheating.
Ingredients
- 2 cups rolled oats 205 grams, old-fashioned
- 2 tablespoons flax seeds 14 grams, ground
- 1/2 cup maple syrup (160 grams)
- 1/4 cup water (60 grams)
- 2 tablespoons coconut oil 26 grams, melted
- 1/2 teaspoon salt (3 grams)
- 2 teaspoons pumpkin pie spice (4 grams)
- 1 teaspoon baking powder (5 grams)
- 1 teaspoon vanilla (4 grams)
- 1 (15 oz) can pumpkin 407 grams, puree
- 1/2 cup pecans 50 grams; optional, chopped
- 1/2 cup dried cranberries (63 grams; optional)
Instructions
- Preheat the oven to 350ºF and grease an 8- or 9-inch square baking dish.
- In a large bowl, combine the oats, flax, maple syrup, water, oil, salt, pumpkin pie spice, baking powder, vanilla, and pumpkin. Stir well, then fold in the pecans and cranberries, if using. (I like to reserve a handful of pecans for sprinkling on the top.)
- Pour the oatmeal mixture into the greased pan, then smooth the top with a spatula. Sprinkle the reserved pecans over the top, if desired. Bake until golden on top, about 40 minutes at 350ºF.
- Let the baked oatmeal cool for 10 minutes, then slice and serve. If you'd like this to be slightly sweeter, you can serve with extra maple syrup for drizzling.
- Leftover baked oatmeal can be stored in an airtight container in the fridge for up to 5 days, or you can freeze it for up to 3 months.
Notes
- Use old-fashioned rolled oats for best texture; quick oats may result in a softer, mushier consistency.
- Nutrition estimates are based on six servings or two muffin cups each.
- Optional pecans and cranberries enhance texture and flavor but can be omitted if desired.
- To increase sweetness, serve with extra maple syrup drizzled on top.
- Leftovers can be refrigerated for up to five days or frozen for up to three months.
- You may substitute mashed banana for pumpkin puree following similar recipes for a variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Sodium | 200mg | 8% |
| Potassium | 282mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 23g | 46% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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