Pumpkin baked oatmeal is a filling and scrumptious fall breakfast that tastes like pumpkin pie. Make it for a hearty weekend breakfast or prep it forward of time to eat all through the week.
I do know that we often consider desserts and different treats after we consider pumpkin season: pumpkin muffins, pumpkin scones, and a lot extra.
However there’s no cause we are able to’t incorporate pumpkin right into a hearty, filling breakfast!
Should you’re desirous to carry your favourite pumpkin and heat spice flavors right into a breakfast that can gasoline you up for a busy morning, this pumpkin baked oatmeal is completely the place it’s at.
WHAT IS BAKED OATMEAL?
Have you ever ever had baked oatmeal? I really feel prefer it had a second just a few years in the past, however I nonetheless actually take pleasure in it.
Should you like the flavour of oatmeal however generally battle with the feel (everyone knows it may well get type of gloopy for those who aren’t cautious), it’s a must to strive baked oatmeal.
Once you bake oatmeal, it turns into agency and sliceable – like french toast casserole – with a middle that’s nonetheless moist and scrumptious.
There are a ton of various methods to taste baked oatmeal, however for fall there’s nothing extra excellent than including all the flavors you’d discover in pumpkin pie: pumpkin puree, heat spices, a little bit of maple syrup, and loads of toasted pecans.
It’s a hearty breakfast choice that can maintain you full for a morning of apple selecting or visits to the pumpkin patch.
HOW TO MAKE PUMPKIN BAKED OATMEAL
One in every of my favourite issues about making baked oatmeal is how fast and straightforward it’s to combine collectively. Toss it within the oven and by the point you’re performed preparing, you’ll have a scorching and scrumptious breakfast ready for you!
Substances you’ll want
Should you wish to make a few of my favourite pumpkin recipes like pumpkin bread or pumpkin cheesecake, you most likely have already got most of what you want to make this pumpkin baked oatmeal:
- 2 cups quaint oats
- 3 tablespoons brown sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon fantastic sea salt
- 1 can pumpkin puree
- 1 ½ cups milk
- 3 tablespoons maple syrup
- 2 tablespoons melted butter
- 2 massive eggs
- 1 teaspoon pure vanilla extract
- 1 cup chopped and toasted pecans
See? I guess most of that listing is already ready in your pantry.
This recipe is already gluten-free, so it’s excellent for serving to family members with completely different dietary restrictions. Simply be sure you buy licensed gluten-free elements so that you don’t have to fret about any cross contamination.
You may also tweak the recipe to make it vegan. Skip all the way down to the FAQs part to search out some extra information on that.
Making this recipe
Alright, are you able to see how straightforward that is?
In a big bowl, whisk collectively the oats, brown sugar, pumpkin pie spice, baking powder and salt.
In one other bowl, whisk collectively the remaining elements apart from the nuts. Add the moist elements to the oat combination and stir till mixed, then stir within the pecans.
Pour the combination right into a grease 8×8-inch baking dish and bake for about an hour, till the highest is golden brown and the middle is ready.
And that’s it! You’ll be able to serve it heat or at room temperature. Strive it with a drizzle of maple syrup or perhaps a dollop of whipped cream.
MAKE-AHEAD AND STORAGE TIPS
In relation to making this pumpkin baked oatmeal forward of time, you may have just a few choices.
You’ll be able to assemble it the evening earlier than, cowl it, and refrigerate till you’re able to bake it the following morning.
You may also bake it forward of time then let it cool. Both cowl and refrigerate the entire pan or divide it into particular person parts and refrigerate these in hermetic containers.
Once you’re able to reheat and revel in, cowl the total pan with foil and pop it into the oven for about quarter-hour to heat by means of. Or just microwave particular person servings for about 1 minute.
You may also freeze particular person parts in hermetic containers. Let the parts thaw within the fridge in a single day, then microwave for about 1 minute to heat by means of.
FAQS
Can I make this pumpkin baked oatmeal gluten free?
Sure! As written, the recipe for this pumpkin baked oatmeal is already gluten free. However when you have somebody in your family with a gluten allergy, be sure you buy elements which might be licensed gluten free in order that you understand they’re free from any cross contamination.
Can I make this vegan?
Sure! For a vegan model: use your favourite non-dairy milk, substitute the melted butter for an equal quantity of melted coconut oil, and substitute the eggs for two flax eggs.
Can I take advantage of selfmade pumpkin puree as a substitute of canned?
After all! If you wish to make your personal pumpkin puree, you will want just below 2 cups for this pumpkin baked oatmeal recipe.
Remember that selfmade pumpkin puree is commonly not as brightly orange because the canned puree (because the canned puree is commonly comprised of a wide range of winter squashes), but it surely’ll nonetheless make for a scrumptious oatmeal.
Can I omit the nuts?
Sure, you may completely omit the pecans for those who like or want. You may also swap them for walnuts for those who desire them to pecans.
You would additionally swap out the nuts fully and use chocolate chips or dried cranberries as a substitute.
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Preheat oven to 350 levels. Flippantly grease an 8×8 baking dish; put aside.
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In a big bowl, mix oats, brown sugar, pumpkin pie spice, baking powder and salt.
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In a medium bowl, whisk collectively pumpkin, milk, maple syrup, butter, egg and vanilla. Add to the dry elements and stir till mixed. Stir in nuts. Pour into ready pan.
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Bake for 55-60 minutes or till the highest is golden and the middle is ready.
Different elective mix-ins: Chocolate chips, walnuts, dried cranberries
Energy: 361kcal | Carbohydrates: 37g | Protein: 9g | Fats: 21g | Saturated Fats: 5g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 9g | Trans Fats: 0.2g | Ldl cholesterol: 72mg | Sodium: 246mg | Potassium: 314mg | Fiber: 4g | Sugar: 16g | Vitamin A: 331IU | Vitamin C: 0.3mg | Calcium: 169mg | Iron: 2mg
