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Pumpkin Spice Baked Oatmeal Recipe

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4.1 from 39 reviews

  • Author: Mary & Susan
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This Pumpkin Spice Baked Oatmeal is a warm, comforting breakfast option perfect for fall. It combines the cozy flavors of pumpkin puree, cinnamon, ginger, and nutmeg with the heartiness of rolled oats and a touch of sweetness from brown sugar and mashed banana. Topped with quick sugared pecans for a delightful crunch, this baked oatmeal is easy to prepare and serves as a nutritious, make-ahead dish that can be enjoyed warm or cold.

Ingredients

Quick Sugared Pecans

  • 1 tablespoon coconut oil (melted)
  • 1 tablespoon brown sugar (or coconut sugar)
  • Dash of sea salt
  • 1/2 cup pecan halves

Baked Oatmeal

  • 2 cups rolled oats (gluten free, if necessary)
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 cup milk (a dairy-free variety, if necessary)
  • 1 cup pumpkin purée (not pumpkin pie mix!)
  • 1/2 cup mashed banana (about 1 medium banana)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Optional Toppings

  • Maple syrup
  • Whipped cream

Instructions

  1. Prepare Sugared Pecans: Melt the coconut oil in a bowl, then whisk together with the brown sugar and a dash of sea salt. Gently stir in the pecan halves until they are well coated. Set aside to allow the sugar to adhere to the pecans.
  2. Preheat and Grease: Preheat your oven to 350°F (175°C). Grease a 9-inch metal cake pan or ceramic pie dish to prevent sticking.
  3. Mix Dry Ingredients: In a medium bowl, combine the rolled oats, 1/2 cup brown sugar, ground cinnamon, ground ginger, baking soda, sea salt, and ground nutmeg. Stir these dry ingredients until evenly mixed.
  4. Whisk Wet Ingredients: In a large bowl, whisk together the pumpkin purée, milk, mashed banana, eggs, and vanilla extract until smooth and well combined.
  5. Combine Wet and Dry: Add the dry oat mixture to the large bowl with the wet ingredients. Stir thoroughly until all ingredients are well incorporated.
  6. Assemble for Baking: Pour the combined oatmeal mixture into the prepared pan. Evenly distribute the sugared pecans on top if using.
  7. Bake: Place the pan in the preheated oven and bake for 35 minutes. Check doneness by gently shaking the pan; the center should be set and not jiggle, and it will resist gentle pressure with your finger. For ceramic dishes, you may need to bake up to 10 minutes longer.
  8. Serve: Serve the baked oatmeal immediately warm, optionally topped with maple syrup and whipped cream. Alternatively, let it cool completely, slice into portions, and refrigerate for up to 4 days for easy breakfasts later in the week.

Notes

  • You can use a metal cake pan or ceramic pie dish; if using ceramic, increase baking time by up to 10 minutes.
  • For a dairy-free or gluten-free version, choose appropriate milk and gluten-free oats.
  • Do not use pumpkin pie mix; plain pumpkin purée is essential for correct flavor and texture.
  • Optional toppings such as maple syrup and whipped cream enhance sweetness and creaminess but can be omitted for a less sweet dish.
  • Store leftovers in the refrigerator for up to 4 days and reheat before serving.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/pumpkin-spice-baked-oatmeal-recipe/