This pumpkin oatmeal bake is not only delicious but also healthy! It’s made with warm spices, creamy pumpkin, and hearty oats, making it perfect for breakfast or a snack.
I love how easy it is to prepare this bake. Just mix everything in a bowl, pour it in a dish, and let the oven do the work! It’s like a cozy hug in each bite. 🥰
Key Ingredients & Substitutions
Rolled Oats: Old-fashioned rolled oats give great texture. If you only have quick oats, they can work too, but they’ll make the bake more mushy. Steel-cut oats won’t work in this recipe.
Pumpkin Purée: Use canned pumpkin for convenience, but fresh pumpkin purée is delicious too. Just roast and blend it until smooth. If you’re out of pumpkin, you can substitute with mashed banana or applesauce, though the flavor will change.
Milk: Dairy milk is typical, but almond, oat, or soy milk can be excellent alternatives. Just ensure they’re unsweetened to control the sweetness of the bake.
Maple Syrup: I love using maple syrup for its rich flavor, but honey or agave syrup can also work. If you’re looking to cut sugar, try using mashed dates or a sugar substitute like stevia.
Nuts: Pecans or walnuts are great for crunch, but you can swap them out for sunflower or pumpkin seeds to keep it nut-free. If you have allergies, just leave them out!
How Do I Get the Right Consistency for My Bake?
The texture of the pumpkin oatmeal bake is crucial for a great outcome. Make sure your dry and wet ingredients are properly combined for a smooth consistency. Here’s how:
- Mix dry ingredients thoroughly before adding the wet ones. This ensures spices and leavening agents are evenly distributed.
- When combining wet and dry, stir gently until just combined. Overmixing can lead to a dense bake.
- Make sure the mixture is thick but pourable. If it feels too dry, add a splash more milk.
- Check your bake around the 40-minute mark; you want it set with a slight jiggle in the center.
Let it cool slightly after baking for easier slicing and serving. Enjoy this warm or at room temperature, and feel free to experiment with toppings to personalize your dish!
Delicious & Nourishing Pumpkin Oatmeal Bake
Ingredients You’ll Need:
- 2 cups old-fashioned rolled oats
- 1 3/4 cups milk (dairy or plant-based)
- 1 cup pumpkin puree (canned or fresh)
- 1/3 cup pure maple syrup or honey
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup chopped pecans or walnuts (plus extra for topping)
- Optional toppings: extra oats, nuts, or a drizzle of maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 40-45 minutes to bake. So in total, you’ll be looking at around 55 minutes to enjoy this nourishing meal. Perfect for a chilly morning or cozy afternoon snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when you put your pumpkin oatmeal bake in. Lightly grease an 8×8 inch (20×20 cm) baking dish with cooking spray or butter.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the rolled oats, pumpkin pie spice, salt, baking powder, and chopped nuts. Stir them together so all the dry ingredients are evenly mixed.
3. Prepare the Wet Ingredients:
In another bowl, whisk together the milk, pumpkin puree, maple syrup or honey, eggs, and vanilla extract until the mixture is smooth and blended.
4. Combine the Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until everything is well combined. Make sure you don’t overmix!
5. Pour into the Baking Dish:
Pour the mixture into your prepared baking dish. Use a spatula to smooth out the top so it cooks evenly. If you’d like, sprinkle some extra oats and pecans on top for a nice texture.
6. Bake Your Oatmeal:
Put the baking dish in the preheated oven and bake for about 40-45 minutes. You’ll know it’s ready when the oatmeal is set and the top is lightly golden.
7. Cool and Serve:
Once it’s done, take it out of the oven and let it cool for a few minutes before slicing. Serve warm, and if you like, add a drizzle of maple syrup or a splash of milk on top for extra deliciousness!
This pumpkin oatmeal bake is a cozy, healthy breakfast or snack that’s sure to warm your heart and fill your belly. Enjoy!
Can I Use Gluten-Free Oats in This Recipe?
Absolutely! Just make sure to use certified gluten-free oats to ensure there’s no cross-contamination. They will work just as well in this recipe, maintaining the same great texture and flavor.
Can I Substitute Eggs in This Recipe?
Yes! If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. This will keep the moisture in your bake while making it egg-free!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can enjoy it cold or reheat it in the microwave until warmed through. If it feels a bit dry after refrigerating, add a splash of milk while reheating.
Can I Freeze This Bake?
Yes, you can freeze the pumpkin oatmeal bake! Allow it to cool completely, then cut it into squares and wrap each piece in plastic wrap or foil. Store in a freezer-safe bag for up to 2 months. To reheat, thaw overnight in the fridge and warm in the microwave or oven.