Pumpkin Baked Oatmeal Recipe
This Pumpkin Baked Oatmeal is a warm, comforting dish perfect for autumn mornings. Made with ripe banana, pumpkin purée, and cozy spices, it combines wholesome ingredients with a touch of sweetness from maple syrup and chocolate chips. Baked to perfection, this recipe offers a delicious and nutritious start to your day.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1/2 ripe banana, mashed
- 1 cup pumpkin purée
- 1/4 cup maple syrup
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 1/2 cups milk of choice
Dry Ingredients
- 1 3/4 cups rolled oats
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup chocolate chips, plus more for topping (non-dairy if needed)
Instructions
- Preheat and prepare dish: Preheat the oven to 350ºF (175ºC) and grease a 9×9 or 8×8-inch baking dish, then line it with parchment paper for easier removal.
- Mix wet ingredients: In a large bowl, whisk together the mashed banana, pumpkin purée, maple syrup, olive oil, apple cider vinegar, vanilla extract, and pumpkin pie spice until smooth and evenly combined.
- Add dry ingredients: Pour in the milk and then add the rolled oats, baking soda, kosher salt, and chocolate chips. Stir everything thoroughly to ensure the oats are well coated and the ingredients are evenly distributed.
- Transfer to baking dish: Pour the mixture into the prepared baking dish, smoothing the top with a spatula. Sprinkle additional chocolate chips on top if desired for extra richness and visual appeal.
- Bake: Place in the preheated oven and bake for 35-40 minutes. The edges should become golden and caramelized, and the center should be set but still moist.
- Cool and serve: Allow the baked oatmeal to cool for at least 10 minutes before slicing and serving. This helps it firm up and makes it easier to portion.
Notes
- You can substitute maple syrup with honey or agave nectar if preferred.
- Use non-dairy chocolate chips to make this recipe dairy-free or vegan.
- Milk of choice can be dairy or plant-based like almond, soy, or oat milk.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave.
- For added texture, consider stirring in nuts or seeds before baking.
Keywords: pumpkin baked oatmeal, baked oatmeal recipe, autumn breakfast, pumpkin spice oats, vegetarian breakfast, healthy baked oatmeal
Find it online: https://www.cheftara.com/pumpkin-baked-oatmeal-recipe/
