Pumpkin Pecan Baked Oatmeal
Pumpkin Pecan Baked Oatmeal is a warm, cozy, and comforting breakfast that tastes like pumpkin pie in wholesome oatmeal form. Made with creamy pumpkin puree, hearty oats, crunchy pecans, and warm autumn spices, this easy baked oatmeal is perfect for busy mornings, weekend breakfasts, or meal prep. It fills your kitchen with an irresistible cinnamon aroma and can be served warm with milk, yogurt, or a drizzle of maple syrup.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup pumpkin puree
- 1½ cups milk
- 2 large eggs
- ⅓ cup pure maple syrup or brown sugar
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped pecans
- 2 tablespoons pumpkin seeds, optional
- ¼ cup raisins or dried cranberries, optional
Directions
1. Prepare the Oven
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or nonstick cooking spray.
2. Combine the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, milk, eggs, maple syrup, melted butter, and vanilla extract. Continue whisking until the mixture is smooth and well combined.
3. Add the Dry Ingredients
Add the rolled oats, cinnamon, nutmeg, ginger, cloves, baking powder, and salt. Stir everything together until the oats are evenly coated and the mixture is well combined.
Fold in about ⅓ cup of the chopped pecans, reserving the rest for the topping. If using raisins or dried cranberries, stir them in at this stage.
4. Transfer to the Baking Dish
Pour the oatmeal mixture into the prepared baking dish and spread it evenly with a spatula.
Sprinkle the remaining chopped pecans and pumpkin seeds over the top. You can also add a light sprinkle of cinnamon for extra flavor.
5. Bake
Place the dish in the preheated oven and bake for 35–45 minutes, or until the center is set and the top is lightly golden.
The oatmeal should be firm enough to cut into squares but still soft and moist inside. Avoid overbaking, as this can make the oatmeal dry.
6. Cool and Serve
Remove the baked oatmeal from the oven and let it cool for about 5–10 minutes before serving.
Serve warm with a splash of milk, a spoonful of Greek yogurt, extra pecans, or a drizzle of maple syrup. For an extra indulgent breakfast, add a small spoonful of whipped cream.
Helpful Tips
For the best texture, use old-fashioned rolled oats rather than quick oats or steel-cut oats. Pure pumpkin puree works best; avoid using pumpkin pie filling because it already contains sugar and spices.
You can prepare the oatmeal the night before and refrigerate it. In the morning, simply reheat individual portions in the microwave or oven. Stored in an airtight container in the refrigerator, it can last for about 4 days.
For extra crunch, lightly toast the pecans before adding them to the oatmeal. You can also customize the recipe with chopped apples, walnuts, chocolate chips, or shredded coconut.
Meta Description
Enjoy cozy Pumpkin Pecan Baked Oatmeal made with pumpkin, rolled oats, crunchy pecans, maple syrup, and warm spices. An easy, comforting breakfast!