Pumpkin Baked Oatmeal

$- 2 cups rolled oats - 1 can (15 oz) pumpkin puree - 2 cups almond milk (or your preferred milk) - 1/3 cup maple syrup - 1/4 cup coconut oil, melted - 2 teaspoons vanilla extract - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1/2 cup chopped walnuts (optional) - 1/4 cup raisins or dried cranberries (optional) Pumpkin baked oatmeal is packed with health benefits. Oats offer fiber, which helps with digestion. They also provide lasting energy. Pumpkin is rich in vitamins A and C, boosting immunity. Almond milk is low in calories and adds creaminess. Walnuts bring healthy fats and protein. Overall, this dish is a balanced breakfast option. You can easily swap ingredients to fit your needs. If you want a nut-free option, use oat milk instead of almond milk. For sweeteners, consider honey or agave syrup. If you prefer a richer taste, coconut milk works well. You can also leave out the nuts or use seeds like pumpkin or sunflower for crunch. This recipe is flexible and allows for your personal touch. Check out the Full Recipe for detailed steps to create this warm and cozy breakfast treat. Start by preheating your oven to 350°F (175°C). This step warms your kitchen and helps the oatmeal bake evenly. While the oven heats, take a 9x9-inch baking dish. Lightly grease it with coconut oil or non-stick spray. This keeps the oatmeal from sticking and makes for easy serving. In a large mixing bowl, combine 2 cups of rolled oats, 1 can of pumpkin puree, and 2 cups of almond milk. Add 1/3 cup of maple syrup, 1/4 cup of melted coconut oil, and 2 teaspoons of vanilla extract. Stir everything well until smooth. Make sure there are no lumps. Now, add 1 teaspoon of baking powder, 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Mix again, so the dry ingredients blend well with the wet ones. If you like, fold in 1/2 cup of chopped walnuts and 1/4 cup of raisins or dried cranberries. This adds nice texture and sweetness. Pour the oatmeal mixture into the prepared baking dish. Spread it out evenly to form a nice layer. Place the dish in your preheated oven. Bake for 30-35 minutes. The top should turn a lovely golden brown. Check doneness with a toothpick. If it comes out clean, your oatmeal is ready. After baking, let it cool for a few minutes. You can enjoy it warm or at room temperature. Serve it in bowls, drizzling extra maple syrup on top and sprinkling with more cinnamon. For a treat, add a dollop of Greek yogurt or a swirl of whipped cream. This makes your pumpkin baked oatmeal even more special. For the full recipe, refer back to the ingredients section. To get the best texture in your pumpkin baked oatmeal, use rolled oats. These oats absorb liquid well and create a nice chew. If you want a creamier texture, increase the almond milk by a half cup. Mixing the ingredients thoroughly helps blend the flavors, ensuring a smooth bite. You can also let the mixture sit for 10 minutes before baking. This allows the oats to soak up the liquid, resulting in a softer dish. Serve your pumpkin baked oatmeal warm for the best experience. I love to drizzle extra maple syrup on top for added sweetness. You can also sprinkle a bit of cinnamon for warmth. For a fun twist, add a dollop of Greek yogurt or whipped cream. This can make your breakfast feel like dessert! Pair it with fresh fruit, like sliced bananas or apples, for a bright and fresh contrast. Ovens can vary in heat. If your oven runs hot, check your oatmeal a few minutes early. If it’s on the cooler side, you may need to bake it a bit longer. A good tip is to use a toothpick. Insert it in the center; it should come out clean when done. If you have a convection oven, reduce the baking time by about 5 minutes. Always keep an eye on the top to ensure it doesn’t over-brown. For the full recipe, check out the details provided earlier. {{image_4}} You can change the flavor of your pumpkin baked oatmeal by adding fruits or nuts. Apples are great for a sweet crunch. Just chop them small and mix them in. You could also use fresh or frozen blueberries for a burst of color. If you like nuts, try pecans or almonds. Toasted nuts add a nice crunch and depth. The key is to mix in about half a cup of your favorite fruits or nuts. Maple syrup is a classic choice, but there are other sweeteners too. Honey works well if you want a different taste. You can also use agave syrup for a lighter option. If you prefer less sugar, try mashed bananas. They add sweetness and moisture. Remember to use a similar amount when swapping sweeteners. Adjust to your taste, and you might find a new favorite! Making this dish vegan or gluten-free is easy. For a vegan version, use plant-based milk like almond or oat milk. Instead of eggs, you don’t need them in this recipe! For gluten-free oatmeal, pick certified gluten-free oats. This small change keeps your meal safe for those with gluten sensitivities. You can enjoy this warm treat while sticking to your diet. Just follow the full recipe, and you’ll be all set! Store any leftover pumpkin baked oatmeal in an airtight container. Keep it in the fridge for up to five days. If you plan to eat it later, let it cool before sealing. This helps keep the texture nice. For best results, cut it into squares to make it easier to serve later. To reheat, simply place a piece in the microwave. Heat for 20 to 30 seconds. Check if it’s warm enough. If not, heat in 10-second bursts until hot. You can also warm it in the oven. Set your oven to 350°F (175°C) and bake for about 10 minutes. Cover it with foil to prevent drying out. You can freeze pumpkin baked oatmeal too! Cut it into squares and wrap each piece in plastic wrap. Then, place the wrapped pieces in a freezer bag. This way, you can grab one whenever you want a quick breakfast. It will last in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Enjoy this warm and cozy treat anytime! No, I do not recommend using instant oats. Instant oats cook too quickly and can become mushy. Rolled oats provide the right texture and hold up well when baked. They absorb the flavors of the pumpkin and spices better, giving you a more satisfying dish. Pumpkin Baked Oatmeal can last about five days in the fridge. Store it in an airtight container to keep it fresh. When you are ready to eat it, just reheat a portion in the microwave or oven for a warm breakfast treat. Yes, you can make this recipe ahead of time. Prepare the mixture the night before and store it in the fridge. In the morning, just pour it into the baking dish and bake. This makes breakfast super easy, especially on busy mornings. Check out the Full Recipe for more tips! This blog post covered the key parts of making Pumpkin Baked Oatmeal. We looked at the ingredients you need, including healthy swaps. I shared easy instructions to guide you through mixing and baking. You learned tips for perfect texture, serving ideas, and how to adjust for different ovens. We explored variations for fun flavors and how to store leftovers properly. With this knowledge, you can create a tasty dish that suits your needs. Enjoy baking, and don’t hesitate to experiment!$

Indulge in the flavors of fall with this Autumn Pumpkin Spice Baked Oatmeal recipe! Perfectly spiced and oh-so-comforting, this dish is made with wholesome ingredients like pumpkin puree, rolled oats, and maple syrup. It's easy to prepare and perfect for breakfast or a cozy snack. Don't miss out on this deliciously warm treat that brings the essence of autumn to your table! Click through to discover the full recipe and enjoy every bite!

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Ingredients

2 cups rolled oats

1 can (15 oz) pumpkin puree

2 cups almond milk (or your preferred milk)

1/3 cup maple syrup

1/4 cup coconut oil, melted

2 teaspoons vanilla extract

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

1/4 cup raisins or dried cranberries (optional)

Instructions

Begin by preheating your oven to 350°F (175°C). While the oven warms up, lightly grease a 9x9-inch baking dish with coconut oil or non-stick spray.

In a large mixing bowl, combine the rolled oats, pumpkin puree, almond milk, maple syrup, melted coconut oil, and vanilla extract. Stir well until all ingredients are thoroughly blended into a smooth mixture.

Next, add the baking powder, pumpkin pie spice, ground cinnamon, and salt to the bowl. Mix again, ensuring that the dry ingredients are evenly distributed throughout the mixture.

If desired, gently fold in the chopped walnuts and raisins or cranberries at this stage, incorporating them evenly for added texture and pockets of sweetness.

Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly to create a uniform layer.

Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is beautifully golden and a toothpick inserted into the center comes out clean.

Once baked, allow the oatmeal to cool for a few minutes before serving. It can be enjoyed warm straight from the oven or at room temperature.

Prep Time: 10 minutes | Total Time: 45-50 minutes | Servings: 8

- Presentation Tips: Serve this comforting dish warm in individual bowls, drizzling a little extra maple syrup on top and sprinkling with additional cinnamon for an enticing finish. For a special touch, add a dollop of Greek yogurt or a swirl of whipped cream, transforming it into a delightful indulgence!