Pumpkin Baked Oatmeal
Total Time
45 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.75 out of 5 stars
(32)
Ingredients
6
- 2 cups old fashioned oats
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups milk of your choice
- 1/2 cup pure pumpkin, not pumpkin pie filling
- 2 tablespoons pure maple syrup
- 1 large egg
- 3 tablespoons melted butter, cooled to room temperature (or coconut oil)
- 1 teaspoon pure vanilla extract
- 1/3 cup dried cranberries
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Preparation
Chef’s notes
This baked oatmeal is great reheated in the microwave. I always add a splash of milk after reheating to liven it up. This recipe can easily be doubled for a 9x13 pan.
Make sure you use old fashioned oats. If you need the baked oatmeal to be gluten free, you can use gluten free oats.
You can use regular milk or almond milk for this recipe. I like to use unsweetened vanilla almond milk.
Use pure pumpkin puree, not pumpkin pie filling. You can find canned pumpkin at any grocery store in the baking aisle.
Instead of brown sugar, you can use coconut sugar. Or use all pure maple syrup.
If you don’t want to use melted butter, you can use melted coconut oil. Both work great!
Dried cranberries add a nice pop of color and sweetness. You can use raisins too or leave them out.
You can also stir in chocolate chips if you want an extra special breakfast. Pumpkin and chocolate, always a good idea!
You can easily double this baked oatmeal recipe if you are feeding a crowd!