Pumpkin baked oatmeal is a filling and scrumptious fall breakfast that tastes like pumpkin pie. Make it for a hearty weekend breakfast or prep it forward of time to eat all through the week.
I do know that we often consider desserts and different treats once we consider pumpkin season: pumpkin muffins, pumpkin scones, and a lot extra.
However there’s no motive we will’t incorporate pumpkin right into a hearty, filling breakfast!
For those who’re eager to deliver your favourite pumpkin and heat spice flavors right into a breakfast that can gas you up for a busy morning, this pumpkin baked oatmeal is completely the place it’s at.
WHAT IS BAKED OATMEAL?
Have you ever ever had baked oatmeal? I really feel prefer it had a second just a few years in the past, however I nonetheless actually get pleasure from it.
For those who like the flavour of oatmeal however typically battle with the feel (everyone knows it could actually get form of gloopy when you aren’t cautious), it’s important to strive baked oatmeal.
While you bake oatmeal, it turns into agency and sliceable – like french toast casserole – with a middle that’s nonetheless moist and scrumptious.
There are a ton of various methods to taste baked oatmeal, however for fall there’s nothing extra good than including all the flavors you’d discover in pumpkin pie: pumpkin puree, heat spices, a little bit of maple syrup, and loads of toasted pecans.
It’s a hearty breakfast possibility that can preserve you full for a morning of apple choosing or visits to the pumpkin patch.
HOW TO MAKE PUMPKIN BAKED OATMEAL
Certainly one of my favourite issues about making baked oatmeal is how fast and straightforward it’s to combine collectively. Toss it within the oven and by the point you’re performed preparing, you’ll have a sizzling and scrumptious breakfast ready for you!
Components you’ll want
For those who wish to make a few of my favourite pumpkin recipes like pumpkin bread or pumpkin cheesecake, you most likely have already got most of what it’s essential to make this pumpkin baked oatmeal:
- 2 cups quaint oats
- 3 tablespoons brown sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon high-quality sea salt
- 1 can pumpkin puree
- 1 ½ cups milk
- 3 tablespoons maple syrup
- 2 tablespoons melted butter
- 2 giant eggs
- 1 teaspoon pure vanilla extract
- 1 cup chopped and toasted pecans
See? I guess most of that checklist is already ready in your pantry.
This recipe is already gluten-free, so it’s good for serving to family members with totally different dietary restrictions. Simply ensure you buy licensed gluten-free substances so that you don’t have to fret about any cross contamination.
You can even tweak the recipe to make it vegan. Skip right down to the FAQs part to seek out some extra information on that.
Making this recipe
Alright, are you able to see how simple that is?
In a big bowl, whisk collectively the oats, brown sugar, pumpkin pie spice, baking powder and salt.
In one other bowl, whisk collectively the remaining substances aside from the nuts. Add the moist substances to the oat combination and stir till mixed, then stir within the pecans.
Pour the combination right into a grease 8×8-inch baking dish and bake for about an hour, till the highest is golden brown and the middle is about.
And that’s it! You possibly can serve it heat or at room temperature. Strive it with a drizzle of maple syrup or perhaps a dollop of whipped cream.
MAKE-AHEAD AND STORAGE TIPS
With regards to making this pumpkin baked oatmeal forward of time, you’ve just a few choices.
You possibly can assemble it the night time earlier than, cowl it, and refrigerate till you’re able to bake it the subsequent morning.
You can even bake it forward of time then let it cool. Both cowl and refrigerate the entire pan or divide it into particular person parts and refrigerate these in hermetic containers.
While you’re able to reheat and luxuriate in, cowl the total pan with foil and pop it into the oven for about quarter-hour to heat by way of. Or just microwave particular person servings for about 1 minute.
You can even freeze particular person parts in hermetic containers. Let the parts thaw within the fridge in a single day, then microwave for about 1 minute to heat by way of.
FAQS
Can I make this pumpkin baked oatmeal gluten free?
Sure! As written, the recipe for this pumpkin baked oatmeal is already gluten free. However if in case you have somebody in your family with a gluten allergy, ensure you buy substances which are licensed gluten free in order that you understand they’re free from any cross contamination.
Can I make this vegan?
Sure! For a vegan model: use your favourite non-dairy milk, substitute the melted butter for an equal quantity of melted coconut oil, and substitute the eggs for two flax eggs.
Can I exploit selfmade pumpkin puree as an alternative of canned?
In fact! If you wish to make your individual pumpkin puree, you have to slightly below 2 cups for this pumpkin baked oatmeal recipe.
Take into account that selfmade pumpkin puree is usually not as brightly orange because the canned puree (for the reason that canned puree is usually created from quite a lot of winter squashes), but it surely’ll nonetheless make for a scrumptious oatmeal.
Can I pass over the nuts?
Sure, you may completely omit the pecans when you like or want. You can even swap them for walnuts when you want them to pecans.
You could possibly additionally swap out the nuts solely and use chocolate chips or dried cranberries as an alternative.
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Preheat oven to 350 levels. Frivolously grease an 8×8 baking dish; put aside.
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In a big bowl, mix oats, brown sugar, pumpkin pie spice, baking powder and salt.
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In a medium bowl, whisk collectively pumpkin, milk, maple syrup, butter, egg and vanilla. Add to the dry substances and stir till mixed. Stir in nuts. Pour into ready pan.
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Bake for 55-60 minutes or till the highest is golden and the middle is about.
Different non-obligatory mix-ins: Chocolate chips, walnuts, dried cranberries
Energy: 361kcal | Carbohydrates: 37g | Protein: 9g | Fats: 21g | Saturated Fats: 5g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 9g | Trans Fats: 0.2g | Ldl cholesterol: 72mg | Sodium: 246mg | Potassium: 314mg | Fiber: 4g | Sugar: 16g | Vitamin A: 331IU | Vitamin C: 0.3mg | Calcium: 169mg | Iron: 2mg
