bakingglutenfreememories Fall is here at last which brings in some of my favorite fruits, including pumpkins! The cool and silent mornings and evenings of autumn makes it a very special and cozy time of year. It also seems to make me want more hearty and warm food. So I thought making baked pumpkin oatmeal would definitely fill that desire.
Oatmeal is always delicious and this is just a different form of it. Baked oatmeal is usually very moist, soft, and chewy. The plus side of baked oatmeal is that it contains protein from adding eggs and it can easily be made ahead and last as breakfast for a few days. This recipe is naturally sweetened with maple syrup and pureed pumpkin. The pumpkin pie spice and vanilla makes it yummy and reminiscent of pumpkin pie. A serving of it is so filling that it keeps me full longer than a bowl of oatmeal. Chopped nuts are a great addition for crunch as well as some extra protein. I hope you enjoy it!
Ingredients You Will Need
- eggs
- maple syrup
- vanilla extract
- canned pumpkin
- dairy-free milk
- pumpkin pie seasoning
- salt
- baking soda
- gluten-free rolled oats (certified gluten free)
This baked pumpkin oatmeal is: chewy, moist, fluffy, gluten-free, dairy-free, naturally sweetened, warm and spicy, easy to make, and delicious!
This dish definitely makes breakfast easy when all you have to do is warm up the leftovers each morning! And you can change it up with different sides and toppings to keep it interesting. See my notes below on some different options.
Other pumpkin recipes on the blog to try are my Pumpkin Pecan Waffles, Pumpkin Streusel Muffins, Pumpkin Mousse, and Pumpkin Bread.
How to Make Baked Pumpkin Oatmeal
First, preheat the oven to 350 degrees Fahrenheit. Lightly oil a 9” x 9” baking dish and set it aside. An 8” x 10” dish will also work well.
Secondly, in a medium sized bowl, add in the eggs, canned pumpkin, maple syrup, and vanilla extract. Stir all ingredients together until they are mixed well and the batter is thick and creamy. Next, pour in the milk, rolled oats, salt, baking soda, and pumpkin pie seasoning. Continue to mix until the batter is smooth.
Now, you can add in some chopped walnuts or pecans at this point if you would like a little added crunch. Then pour the batter into the prepared baking dish.
Finally, bake on the middle oven rack for 40 minutes or until it is a rich color and an inserted toothpick comes out clean. Be careful not to over-bake it, it will continue to set as it cools. Furthermore, allow it to cool and serve while it is still warm.
Some topping or side ideas include: Greek yogurt, melted butter, chopped pecans, walnuts, slivered almonds, and whipped cream. Butter and Greek yogurt are my favorites to pair with it. The yogurt has a nice tang that compliments the oatmeal well and salted, melted butter makes it irresistibly yummy!
Storage Notes and Tips
- Store in a sealed container for 1-2 days at room temperature or in the refrigerator for 3-4 days for best results
- This baked oatmeal tastes best warm
- Dairy-free milk options include: oat, coconut, almond, and cashew
- Not all oats are gluten-free, so ensure they’re labeled “certified gluten free” to be safe, especially for those with celiac disease
- Another sweetener option that has been tested is date syrup
Baked Pumpkin Oatmeal
Ingredients
- 1½ cups gluten-free rolled oats (certified gluten free) (159g)
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie seasoning
- 1½ teaspoons vanilla extract
- 2 eggs
- 1 cup canned pumpkin (240g)
- ½ cup maple syrup (157ml)
- ½ cup dairy-free milk (120ml)
Instructions
- First, preheat the oven to 350°F. Lightly oil a 9'' x 9'' or 8'' x 10'' baking dish and set it aside.
- In a medium sized bowl, add in the eggs, pumpkin, maple syrup, and vanilla extract. Stir until it is thick and creamy in texture. Next, add in the milk, rolled oats, salt, baking soda, and pumpkin pie seasoning. Stir well until it is smooth.
- Then pour it into the prepared baking dish. Bake for 40 minutes until it is nicely browned and an inserted toothpick comes out clean. Allow it to cool before serving it while still warm.
