Pumpkin spice baked oatmeal is the perfect way to fully welcome the fall weather and all the fall flavors! It’s everything you could possibly want in a baked oatmeal. This one is dense, doughy, filling, and loaded with the perfect spiced flavor! When fall comes around, I make this one on repeat because I just can’t get enough! Adding chocolate chips would be a phenomenal addition as well if you want!
What is baked oatmeal?
Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!
What you need to make pumpkin spice baked oatmeal + substitutions:
- Quick oats- I love using quick oats, because it gives it the best texture! This is my absolute favorite way to make baked oatmeal, it gives it a dense brownie-like texture. You can substitute with rolled oats, which will make it a little more chewy/ crumbly, but still fabulous!! Steel cut oats won’t work for this one.
- Cashew milk- Feel free to substitute with almond milk, dairy milk, whatever milk. Doesn’t make a difference!
- Pumpkin puree- You want to make sure you’re using pure canned pumpkin. Not pumpkin pie mix. I always use this one!
- Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar. Also, if you like it a little sweeter you can always do 1/3 cup maple syrup.
- Egg- The egg helps bind the recipe. You could substitute with a flax or chia egg.
- Vanilla extract- A key to any baked good in my opinion!
- Baking powder- Baking powder helps the oatmeal to rise.
- Cinnamon- Cinnamon gives it the perfect spice.
- Pumpkin spice seasoning- If you don’t have pumpkin spice you can omit it but it really adds in the flavor!
- Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
Tips for making:
- Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more cake-like texture and is what I prefer.
- For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out soft rather than a hard!
- You can make this recipe in a single pan or into 9 regular sized muffin cups. If you change the size of the pan just make sure to adjust your cook time and check it!
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Alright, let’s get to making the recipe! Enjoy!
Pumpkin Spice Baked Oatmeal
Pumpkin spice baked oatmeal is the perfect way to fully welcome the fall weather and all the fall flavors! It's everything you could possibly want in a baked oatmeal. This one is dense, doughy, filling, and loaded with the perfect spiced flavor! When fall comes around, I make this one on repeat because I just can't get enough! Adding chocolate chips would be a phenomenal addition as well if you want!
Servings: 4
Equipment
- 8×8 pan
Ingredients
Ingredients:
- 2 cups quick oats
- 1½ cups cashew milk or any dairy free or regular mik
- 1 cup pure pumpkin puree
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- ½ tsp sea salt
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, mix together the wet ingredients. Then add in the dry ingredients. Mix everything well!
- Pour the mixture into a greased 8×8 pan.
- Bake for 30-35 minutes. Make sure to check it around 25 minutes depending on what size pan you use! You want the outside set and the middle still soft but set.
- Top with whatever you like! I love any mix of nut butter, fruit, and/ or yogurt!
Notes
For storing: Once cooled completely, store in the fridge for up to a week. It’s easier to cut into slices once it’s been refrigerated.
For freezing: Individually wrap slices in plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!
In the oven right now and I am excited! What is the topping on the bread in your picture at top?
Yay, hope you love it! It’s topped with banana and peanut butter!
We have been making this weekly! My five year old and three year old love it for breakfast! Thank you!
Yay, this makes me so happy! Glad you love it 🙂
what size can of pumpkin do you use?
Hi there! Usually the 15oz can! There’s always leftovers so I store them in the fridge & use in another recipe!☺️
Finally made this today. I used homemade pumpkin butter instead of pumpkin because I made tons, it was delicious!
Oh my goodness, that sounds absolutely amazing! So glad you enjoyed it 🙂
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