Published 10/20/2019 • Updated 7/26/2024 This autumn-inspired baked oatmeal recipe is a healthy breakfast option packed with whole grains and fiber and is made with a hint of maple syrup. Baked oatmeal is such an easy breakfast to prepare during any time of year, but I especially love making it during the colder months. Warm oatmeal topped with nut butter is just the best.
What You Need for Pumpkin Baked Oatmeal
Main Ingredients
Rolled Oats: rolled oats work best for baked oatmeal, but I’ve also made it with quick-cooking so feel free to swap it 1:1. Pumpkin Puree: make sure to buy unsweetened pumpkin puree, not pumpkin pie filling! Eggs: this recipe calls for 2 large eggs. While we haven’t tested a vegan substitution, I recommend swapping the 2 eggs for 2 flax eggs. Almond Milk: we love almond milk for baking, but any kind of cow’s or nondairy milk will work!
Ever wonder “what is pumpkin spice made of?” All you need are 4 ground spices and you’re on your way to pumpkin spire goodness.
Cinnamon Ginger Nutmeg Cloves
No Oil Needed!
You’ll notice from the main ingredients above that oil is not one of them. Good news for you is that oil is not necessary because of the pumpkin puree! Pureed pumpkin adds a lot of moisture to baked goods so no need for coconut oil or butter.
How long does baked oatmeal last?
Baked oatmeal lasts up to 5 days stored in the refrigerator.
Do you have to refrigerate baked oatmeal?
We recommend storing baked oatmeal in the refrigerator, but you can leave it out on the counter in an airtight container for up to 48 hours.
How do you eat baked oatmeal?
Most people prefer to eat baked oatmeal warm, but you can also eat it cold! We suggest topping it with your favorite nut butter and a little maple syrup.
More Baked Oatmeal Recipes
Peanut Butter Chocolate Chip Baked Oatmeal Cups Peanut Butter Banana Baked Oatmeal Baked Apple Oatmeal Cups
