Why Make This Recipe
Pumpkin Baked Oatmeal is a tasty and healthy option for breakfast or a snack. It’s packed with flavors that remind you of fall, plus it is easy to prepare. This oatmeal is not only filling but also a great way to start your day with nutritious ingredients like oats, pumpkin, and nuts. Plus, it’s suitable for those who prefer non-dairy options!
How to Make Pumpkin Baked Oatmeal
Ingredients:
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 2 cups almond milk (or other non-dairy milk)
- 1/2 cup toasted pecans
- Whipped topping (optional)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the rolled oats, baking powder, pumpkin pie spice, and salt.
- In another bowl, combine the pumpkin puree, maple syrup, and almond milk until well blended.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Fold in half of the toasted pecans.
- Pour the mixture into a greased baking dish and spread evenly.
- Bake for 25-30 minutes, or until set.
- Serve warm, drizzled with maple syrup, garnished with remaining pecans and whipped topping if desired.
How to Serve Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal is best served warm. You can drizzle extra maple syrup on top for added sweetness. Garnish it with remaining pecans and add a dollop of whipped topping if you like. It makes a cozy breakfast or snack that everyone will enjoy!
How to Store Pumpkin Baked Oatmeal
If you have leftovers, you can store them in an airtight container in the fridge. It will stay fresh for about 3-5 days. You can reheat it in the microwave for a quick breakfast option.
Tips to Make Pumpkin Baked Oatmeal
- Use old-fashioned rolled oats for the best texture.
- Feel free to adjust the sweetness by adding more or less maple syrup based on your taste.
- You can also add some chocolate chips or dried fruits for extra flavor.
Variation
You can switch up the nuts by using walnuts or almonds instead of pecans. Adding different spices like cinnamon or nutmeg can also give it a unique twist.
FAQs
1. Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture will be different. Rolled oats give a chewier consistency.
2. Is this recipe gluten-free?
Yes, this recipe is gluten-free if you use gluten-free oats. Make sure all your other ingredients are also gluten-free.
3. Can I freeze Pumpkin Baked Oatmeal?
Yes, you can freeze it! Cut it into serving sizes and store them in freezer-safe containers. Just reheat them when you’re ready to eat.
Pumpkin Baked Oatmeal
Ingredients
Dry Ingredients
- 2 cups rolled oats Use old-fashioned rolled oats for best texture.
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 1/4 cup maple syrup Adjust sweetness to taste.
- 2 cups almond milk Or other non-dairy milk.
Toppings
- 1/2 cup toasted pecans Reserve half for garnishing.
- Whipped topping Optional for serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the rolled oats, baking powder, pumpkin pie spice, and salt.
- In another bowl, combine the pumpkin puree, maple syrup, and almond milk until well blended.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Fold in half of the toasted pecans.
- Pour the mixture into a greased baking dish and spread evenly.
Baking
- Bake for 25-30 minutes, or until set.
Serving
- Serve warm, drizzled with maple syrup, garnished with remaining pecans and whipped topping if desired.