Marry This Baked Pumpkin Oatmeal Recipe is a hearty and healthy recipe, which is made with old fashioned oats and real pumpkin puree. It’s the perfect make-ahead breakfast, ready in about 45 minutes plus draining time.
Jump to RecipeBaked Pumpkin Oatmeal Recipe Ingredients
- 1 can (15 Oz. Size) Pumpkin Puree
- 3 cups Old Fashioned Oats
- 3/4 cup Packed Light Brown Sugar
- 1 tsp. Baking Powder
- 3/4 tsp. Fine Sea Salt
- 1 1/2 tsp. Cinnamon
- 3/4 tsp. Ginger
- 1/4 tsp. Cloves
- 1/4 tsp. Allspice
- 1 1/4 cups Milk
- 2 Eggs
- 4 Tbsp. Unsalted Butter, Melted And Cooled
- 1 tsp. Vanilla
- Greek Yogurt And Cinnamon Sugar, To Serve
How To Make Baked Pumpkin Oatmeal
- Drain the pumpkin: Line a fine-mesh sieve with cheesecloth and set it over a bowl. Pour the pumpkin puree into the sieve. Let it drain for at least 30 minutes (or up to a day ahead in the fridge), pressing down occasionally with a spoon to help release the liquid.
- Prep the oven and pan: Preheat your oven to 350ºF. Grease an 11×7-inch baking pan.
- Combine dry ingredients: In a large bowl, stir together the old fashioned oats, brown sugar, baking powder, salt, and all the spices (cinnamon, ginger, cloves, allspice).
- Combine wet ingredients: Squeeze the cheesecloth to remove any final excess water from the pumpkin. In a separate medium bowl, place 3/4 cup of the strained pumpkin. Add the milk, eggs, melted butter, and vanilla, and whisk until the mixture is smooth.
- Mix and bake: Pour the wet pumpkin mixture into the dry oat mixture. Stir until everything is just combined. Pour the batter into the prepared pan and spread it into an even layer. Bake for 35 minutes, or until the oatmeal is firm to the touch and set, resembling a soft cake.
- Serve: Let the oatmeal cool for a few minutes before cutting it into squares. Serve warm, topped with a dollop of Greek yogurt and a sprinkle of cinnamon-sugar.
Recipe Tips
- Why do I need to drain the pumpkin? This is a crucial step. Canned pumpkin contains a lot of water, which can make the baked oatmeal mushy or prevent it from setting properly. Draining it concentrates the pumpkin flavor and ensures a perfect, firm, cake-like texture.
- Can I use quick oats instead of old-fashioned? It’s not recommended. Old-fashioned (or rolled) oats provide a chewy, hearty texture. Quick oats are thinner and will result in a much softer, mushier final product. Do not use steel-cut oats.
- How do I know when the oatmeal is done? The oatmeal should be firm across the entire surface and the center should not jiggle when the pan is gently shaken. The edges will be slightly browned and pulling away from the sides of the pan.
- Can I add nuts or fruit? Absolutely! Stir in 1/2 cup of chopped pecans, walnuts, or dried cranberries along with the dry ingredients for extra texture and flavor.
What To Serve With Baked Pumpkin Oatmeal
This baked oatmeal is delicious with the suggested toppings, but you can also try:
- A drizzle of pure maple syrup
- A handful of toasted pecans or walnuts
- A sprinkle of pumpkin seeds (pepitas)
- A splash of milk or cream
How To Store Baked Pumpkin Oatmeal
Refrigerate: Cover the pan with foil or transfer individual slices to an airtight container. Store in the refrigerator for up to 5 days.
Reheat: You can enjoy leftovers cold, at room temperature, or rewarmed. To reheat a single piece, microwave for 30-40 seconds.
Baked Pumpkin Oatmeal Nutrition Facts
- Calories: 310kcal
- Carbohydrates: 50g
- Protein: 8g
- Fat: 9g
- Saturated Fat: 5g
- Sodium: 280mg
- Fiber: 6g
- Sugar: 22g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Use a plant-based milk (like almond, soy, or oat milk) instead of dairy milk, and substitute the melted butter with an equal amount of melted coconut oil or a dairy-free butter alternative.
This is an excellent make-ahead breakfast. You can bake it completely, let it cool, and store it in the refrigerator. Simply reheat individual portions throughout the week.
To make this recipe gluten-free, ensure you use certified gluten-free old fashioned oats. Oats are naturally gluten-free but are often processed in facilities with wheat, so certification is important for those with sensitivities.
Try More Recipes:
- Pumpkin Spice Chocolate Chip Scones Recipe
- Pumpkin Spice Monkey Bread Recipe
- Pumpkin Layer Cake Recipe
Baked Pumpkin Oatmeal Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings10
minutes35
minutes310
kcalA warm and hearty baked pumpkin oatmeal, spiced to perfection and perfect for a healthy, make-ahead fall breakfast.
Ingredients
1 can (15 oz) Pumpkin Puree
3 cups Old Fashioned Oats
3/4 cup Brown Sugar
1 tsp Baking Powder
Salt & Spices (Cinnamon, Ginger, Cloves, Allspice)
1 1/4 cups Milk
2 Eggs
4 Tbsp Melted Butter
1 tsp Vanilla
Directions
- Drain pumpkin puree through a cheesecloth-lined sieve for at least 30 minutes.
- Preheat oven to 350°F and grease an 11×7-inch pan.
- In a large bowl, stir together all dry ingredients (oats, sugar, baking powder, salt, spices).
- In a separate bowl, whisk 3/4 cup of the drained pumpkin with all wet ingredients (milk, eggs, butter, vanilla).
- Combine the wet and dry mixtures, stir until just combined, and pour into the prepared pan.
- Bake for 35 minutes, or until the oatmeal is firm and set.
- Serve warm with Greek yogurt and a sprinkle of cinnamon-sugar.
Notes
- Draining the pumpkin is a critical step for achieving the right texture; do not skip it.
- Use old-fashioned rolled oats, not quick-cooking or steel-cut oats, for the best chewy texture.
- This recipe is perfect for meal prep. Bake on Sunday and enjoy portions all week.
- Feel free to customize by adding 1/2 cup of chopped nuts or dried fruit to the batter.
