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Cozy Pumpkin Baked Oatmeal Recipe with 5 Simple Ingredients

Transfer the mixture into the greased baking dish, spreading it evenly with a spatula Recipe
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★★★★★

5.1 from 17 reviews

This Pumpkin Baked Oatmeal is a simple, wholesome breakfast treat made with just five ingredients. Combining rolled oats, creamy pumpkin puree, almond milk, maple syrup, and warm pumpkin pie spice, it creates a comforting, naturally sweet dish perfect for autumn mornings or any time you crave a cozy start. Baked until golden and set, it’s easy to prepare and customizable with your favorite toppings.

Ingredients

Scale

Dry Ingredients

  • 2 cups rolled oats
  • 1 tablespoon pumpkin pie spice (or a mix of cinnamon and nutmeg)

Wet Ingredients

  • 1 cup canned pumpkin puree
  • 1 cup almond milk (or milk of choice)
  • 1/4 cup maple syrup (or honey)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the rolled oats and pumpkin pie spice, stirring until well distributed for even flavor.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, almond milk, and maple syrup until smooth and fully blended.
  4. Combine Mixtures: Gradually pour the wet mixture into the dry oats, stirring thoroughly to coat all oats evenly and create a uniform batter.
  5. Pour Into Baking Dish: Transfer the mixture into the prepared baking dish, spreading it evenly with a spatula to ensure uniform baking.
  6. Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the top is set and edges turn golden brown.
  7. Cool: Remove from the oven and allow the baked oatmeal to cool for about five minutes, which helps it firm up for easier slicing.
  8. Serve: Cut into squares and serve warm. Optionally, top with additional almond milk, nuts, or fresh fruit for extra flavor and texture.

Notes

  • You can substitute almond milk with any milk of your choice, including dairy or other plant-based milks.
  • Maple syrup can be replaced with honey or agave nectar to suit your preference.
  • Feel free to add nuts, raisins, or chocolate chips before baking for extra texture and taste.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat before serving.
  • This recipe can be easily doubled to serve a larger group or for meal prep.

Nutrition

Keywords: pumpkin baked oatmeal, pumpkin breakfast, easy baked oats, healthy oatmeal recipe, fall breakfast, 5-ingredient oatmeal

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