What is pumpkin baked oatmeal?

Pumpkin baked oatmeal, sometimes called baked pumpkin oatmeal, is a breakfast casserole made by mixing rolled oats with pumpkin puree, eggs, milk, and warm spices, then baking it in a dish until set. It slices into squares like a soft, hearty breakfast bar, and it's much easier than stirring oatmeal on the stove.

Is oatmeal and pumpkin good for you?

Yes, both are nutritious ingredients. Rolled oats are a whole grain that provides fiber to help keep you full, and pumpkin puree is low in calories and a good source of vitamin A, plus some fiber and potassium. Since this baked version also has maple syrup, butter, and pecans, it's best thought of as a balanced, satisfying breakfast rather than a diet food. Serving it with Greek yogurt adds extra protein.

Can I use quick oats instead of rolled oats?

It's not recommended. Quick oats absorb liquid faster and break down more as they bake, which leads to a mushy, pasty texture instead of the chewy, sliceable result you get from old-fashioned rolled oats.

Can I use fresh pumpkin instead of canned?

Yes, homemade pumpkin puree works well. If it looks watery, blot it with a paper towel or drain it briefly so it doesn't make the oatmeal too wet.

Why is my baked oatmeal mushy or soggy?

This usually comes from using quick oats, a very watery pumpkin puree, or slicing it before it's had a chance to cool and set. Stick with old-fashioned rolled oats, use a thicker puree, and give it the full 5 to 10 minutes of cooling time.

Pumpkin Baked Oatmeal with Pecans

Name: Pumpkin Baked Oatmeal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats (not quick oats); 1 teaspoon baking powder; 2 teaspoons pumpkin pie spice*; ½ teaspoon ground cinnamon; ½ teaspoon salt; 1 cup pumpkin puree; 2 large eggs; 1¾ cups milk; ⅓ cup pure maple syrup; ¼ cup unsalted butter, melted and slightly cooled; 1 teaspoon vanilla extract; ½ cup pecans, chopped, divided

Description

Pumpkin Baked Oatmeal with Pecans is a cozy, make-ahead breakfast made with rolled oats, pumpkin puree, maple syrup, and warm spices.

Ingredients

Scale

2 cups old-fashioned rolled oats (not quick oats)
1 teaspoon baking powder
2 teaspoons pumpkin pie spice*
½ teaspoon ground cinnamon
½ teaspoon salt
1 cup pumpkin puree
2 large eggs
1¾ cups milk
⅓ cup pure maple syrup
¼ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
½ cup pecans, chopped, divided

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Instructions

Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish with butter or cooking spray.
In a large mixing bowl, stir together the oats, baking powder, pumpkin pie spice, cinnamon, and salt.
In a separate medium mixing bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, melted butter, and vanilla until smooth.
Pour the wet ingredients into the oat mixture and stir until evenly combined. Fold in ¼ cup of the pecans.
Pour the oatmeal mixture into the prepared baking dish and spread evenly. Sprinkle the remaining ¼ cup pecans over the top.
Bake for 35 to 40 minutes, until the center is set and the edges are lightly golden.
Let the baked oatmeal cool for 5 to 10 minutes before slicing and serving. Add a dollop of Greek yogurt, a sprinkle of pecans, and a drizzle of additional maple syrup, if desired.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 5 days, or freeze individual squares for up to 3 months. Reheat in the microwave for 30 to 60 seconds, or in a 350°F oven for 10 to 15 minutes.

*Homemade pumpkin pie spice: Mix 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. This makes 2 teaspoons, the exact amount needed for this recipe.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baked
Cuisine: American