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Pumpkin Baked Oatmeal Recipe

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4.2 from 42 reviews

This Pumpkin Baked Oatmeal is a wholesome and delicious breakfast option that combines warm spices with the comforting flavors of pumpkin and oats. Perfectly baked to a tender, bar-like consistency, it’s packed with nutritious ingredients like almond butter, dried cranberries, and pumpkin pie spice. Ideal for prepping ahead, this recipe yields nine servings and makes a hearty start to your day, whether enjoyed warm or at room temperature with optional toppings like Greek yogurt or maple syrup.

  • Total Time: 45 minutes
  • Yield: 9 servings

Ingredients

Wet Ingredients

  • 1 can (15 ounces) pumpkin puree
  • 1/2 cup milk of choice (whole milk recommended)
  • 2 large eggs
  • 1/4 cup almond butter (64 grams)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 1/2 cups rolled oats (250 grams)
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup dried cranberries (60 grams, plus more for topping if desired)

Toppings (Optional)

  • 3 tablespoons pecans, roughly chopped (23 grams)
  • Additional dried cranberries
  • Oil for greasing the pan
  • Optional toppings for serving: Greek yogurt, almond butter, maple syrup, cinnamon

Instructions

  1. Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with oil, butter, or cooking spray to prevent sticking, then set it aside.
  2. Mix Wet Ingredients: In a medium-sized mixing bowl, combine the pumpkin puree, milk, eggs, almond butter, maple syrup, and vanilla extract. Stir thoroughly until well blended and smooth.
  3. Add Dry Ingredients: To the wet mixture, add the rolled oats, dried cranberries, pumpkin pie spice, cinnamon, ground ginger, and salt. Mix everything together evenly. Reserve a small amount of dried cranberries for topping later if desired.
  4. Transfer to Baking Dish: Pour the combined oatmeal batter into the prepared baking dish, spreading it out evenly. Sprinkle the remaining dried cranberries and chopped pecans over the top for added texture and flavor.
  5. Bake the Oatmeal: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the oatmeal is firm and a toothpick inserted into the center comes out clean. This ensures the oatmeal is fully cooked and set.
  6. Cool and Serve: Allow the baked oatmeal to cool slightly before slicing into nine equal bars. Serve warm or at room temperature, optionally topped with Greek yogurt, a drizzle of maple syrup, almond butter, or a sprinkle of cinnamon, according to your preference.

Notes

  • You can substitute any kind of milk you prefer, such as almond milk or oat milk, for a dairy-free option.
  • Adjust the maple syrup quantity to your desired sweetness.
  • For a nuttier flavor, feel free to swap pecans for walnuts or omit nuts if allergic.
  • Store leftovers covered in the refrigerator for up to 5 days and reheat before serving.
  • This recipe can be doubled and baked in a larger dish for more servings.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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