Description
Cozy and nutritious Pumpkin Baked Oatmeal perfect for a wholesome breakfast.
Ingredients
Scale
- 2 3/4 cups old fashioned rolled oats, certified gluten-free if needed
- 21/2 teaspoons pumpkin pie spice
- 11/2 teaspoon baking powder
- 1/41/2 teaspoon fine salt
- 1 cup pumpkin puree
- 1 cup milk of choice
- 2 large eggs
- 1/3 cup pure maple syrup or honey
- 1/4 cup unsalted butter or coconut oil, melted
- 21/2 teaspoons pure vanilla extract
- 1/2 cup chopped pecans, toasted + more for topping
Instructions
- Mix Wet Ingredients: Start by whisking together the pumpkin puree, milk, and your choice of sweetener until smooth and creamy. It is important to combine everything well to avoid patches of sweetness or blandness.
- Combine Dry Ingredients: In another bowl, mix the oats, baking powder, pumpkin pie spice, and salt until well combined. This ensures even distribution of the leavening and spices for flavorful oatmeal.
- Fold Mixtures Together: Gently stir the wet mixture into the dry ingredients until combined. Aim for a cohesive texture without over-mixing to prevent tough oats.
- Add Optional Mix-Ins: If using nuts or chocolate chips, fold them in lightly now to add texture to your oatmeal.
- Prepare Baking Dish: Lightly grease the baking dish to prevent sticking and allow for easy serving after baking.
- Pour & Spread Mixture: Transfer the mixture to the prepared dish, smoothing it into an even layer to ensure uniform baking.
- Bake Until Set: Bake in the preheated oven until the top looks golden and firm. Keep an eye on it to avoid overbaking, which can cause dryness.
- Let Cool & Serve: Allow the baked oatmeal to cool for a few minutes before slicing to help it firm up.
Notes
- Storage Tips: Once cool, cover the dish with aluminum foil or cut into bars and store in a glass container. Refrigerate for up to one week or freeze for up to 3 months.
- Expert Tips: If your baked oatmeal turns out too dry, add a bit more milk next time to retain moisture. When reheating, add a splash of milk to regain the soft texture. Make sure to mix the wet and dry ingredients thoroughly for the oatmeal to set properly. Boost spices or add toppings like fresh fruit or nuts for enhanced flavor. Avoid using quick oats as they may result in a mushy texture; rolled oats are recommended for the best outcome.
- Reheating Instructions: Reheat in the microwave at medium power with a splash of milk for 1-2 minutes or until warmed through.
- Serving Suggestions: Pair with high-quality coffee or a cinnamon latte for a comforting breakfast, top with fresh fruit like blueberries or banana slices, or serve alongside turkey sausage or egg bites for added protein.
- Recipe Variations: Swap pecans for walnuts for a different nutty flavor. Add dried cranberries or chocolate chips for extra sweetness. Use different spices such as nutmeg or cinnamon for unique flavor profiles.
- Ingredient Notes: Choose certified gluten-free oats if necessary. Unsweetened almond milk works well if opting for a dairy-free version. For egg-free options, substitute eggs with 2 tablespoons ground flax seeds mixed with 3 tablespoons water (let stand for 5-10 minutes to thicken).
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 11g
- Sodium: 163mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 47mg