Description
This pumpkin baked oatmeal is soft, chewy, creamy, and packed with pumpkin and fall spices. It’s made in 1 bowl and reheats beautifully, making it an easy make-ahead breakfast.
Ingredients
- 1 and 1/3 cups (320g/ml) milk (dairy or nondairy)
- 2 large eggs, at room temperature
- 1/2 cup (160g/120ml) pure maple syrup
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
- 1 cup (227g) pumpkin puree
- 1 teaspoon pure vanilla extract
- 3 cups (255g) old-fashioned whole rolled oats
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- optional: 1/2 cup (60g) chopped pecans*
Maple Glaze Topping
- 3/4 cup (90g) confectioners’ sugar, sifted
- 2 Tablespoons (43g/30ml) pure maple syrup
- 1 Tablespoon milk (dairy or nondairy)
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9-inch square baking pan, 11×7-inch baking pan, or similar-size baking dish (that holds about 2.5 quarts) with nonstick spray. Set aside.
- In a large bowl, whisk together the milk, eggs, maple syrup, melted butter, pumpkin, and vanilla until combined. Stir in the oats, baking powder, pumpkin pie spice, cinnamon, salt, and pecans. Pour into the prepared baking pan.
- Bake for 38–45 minutes or until the center appears almost set. Cool for 5 minutes before slicing and serving.
- Make the maple glaze topping: In a medium bowl, whisk together the sifted confectioners’ sugar, maple syrup, and milk until smooth. Drizzle over the top of the warm baked oatmeal (either the entire casserole or plated portions) and serve.
- Tightly cover leftover pumpkin baked oatmeal and store in the refrigerator for up to 1 week.
Notes
- Make-Ahead & Freezing Instructions: Bake the oatmeal and cool completely. Cover tightly and refrigerate for up to 1 week. Reheat individual portions in the microwave, or cover the baking dish and warm in a 350°F (177°C) oven for about 10 minutes. To freeze, cool the baked oatmeal completely, then cover tightly and freeze for up to 3 months. You can also cut it into individual portions, wrap each tightly, and freeze in a freezer-safe container or bag. Thaw overnight in the refrigerator and reheat to your liking.
- Special Tools (affiliate links): Food Scale | 9-Inch Square Pan, 11×7-Inch Baking Pan, or Similar Size Casserole Dish | Glass Mixing Bowls | Whisk
- Can I Make This in a Muffin Pan? Try this recipe for pumpkin baked oatmeal cups.
- Maple Syrup: I recommend pure maple syrup because the flavor is outstanding and the baked oatmeal is extra moist! You can also use packed brown sugar, coconut sugar, or honey.
- Butter: The baked oatmeal can taste rubbery without it. Don’t replace with a nonfat alternative. Melted coconut oil is a wonderful dairy-free substitution.
- Oats: Whole rolled oats give you the best texture. Quick oats absorb liquid more quickly and can result in a softer, less chewy baked oatmeal. Do not use steel-cut oats.
- Pecans: For the best taste, toast the pecans before using. Spread the pecans on a baking sheet and toast them in a 300°F (149°C) oven for 6–8 minutes, or until slightly darkened and fragrant. Let cool, then roughly chop.
- Other Add-ins: Instead of pecans, try the same amount of walnuts, chocolate chips, dried cranberries, or raisins.
- 9×13-Inch Pan: Double the recipe for a 9×13-inch pan. The baked oatmeal will be thick and require at least 10 extra minutes in the oven. Tent with aluminum foil if the edges are browning too quickly.