Pumpkin Baked Oatmeal Recipes

BAKED PUMPKIN OATMEAL

Steps:

• At least 30 minutes before making the oatmeal (and up to the day before), line a mesh sieve with cheesecloth. Place pumpkin puree inside and let drain. Press the pumpkin occasionally with a spoon as it drains.Grease an 11x7-inch pan. Preheat oven to 350ºF. Stir oats, sugar, baking powder, salt, and spices. Squeeze cheesecloth to remove excess pumpkin water and place 3/4 cup strained pumpkin in another bowl. Add milk, eggs, butter, and vanilla to the pumpkin and whisk until smooth. Stir both mixtures together until combined. Pour into prepared pan. Bake for 35 minutes or until oatmeal is firm and resembles a snack cake. Cut into pieces and serve warm with a dollop of Greek yogurt and sprinkle of cinnamon-sugar.Leftovers may be covered and rewarmed in the microwave. For one piece, 40 seconds at 80% power is sufficient. Try it cold or room temperature on day two as well!

PUMPKIN-PECAN BAKED OATMEAL

Steps:

• In a large bowl, combine the first 12 ingredients. Transfer to a greased 11x7-in. baking dish. Refrigerate, covered, 8 hours or overnight., Remove oatmeal from refrigerator 30 minutes before baking. Preheat oven to 350°. Uncover and stir oatmeal; sprinkle with pecans. Bake, uncovered, 30-35 minutes or until a thermometer reads 160°. Serve warm with additional milk and brown sugar.

PUMPKIN BAKED OATMEAL

Steps:

• Preheat the oven to 350F. Lightly grease an 8×8 or 9×5 pan with coconut oil or avocado oil.
• Start by making a flax egg. Combine the ground flax and warm water in a small bowl. Stir and let sit for 5-10 minutes until a thick gel forms.
• In a large bowl combine the rolled oats, pumpkin spice, baking soda and salt. Mix to evenly distribute the ingredients. Add in the flax egg, cashew milk, pumpkin, maple syrup and vanilla. Stir to combine. Let the mixture sit for about 5 minutes to let the oats soak up the liquid.
• Pour the mixture into the greased pan. Sprinkle the chopped pecans over the oatmeal. Place in the oven for 40-45 minutes or until the edges are firm and golden brown. Remove from the oven and let cool for 5-10 minutes before serving.
• While the oatmeal is baking, make the cashew cream. Place the raw cashews in boiling water for 10 minutes. Then drain and rinse. Add the soaked cashews to an upright, vented blender with the filtered water, cinnamon and maple syrup, if using. Blend on high for two minutes. Add more filtered water one tablespoon at a time to thin to your liking.
• Serve the baked oatmeal with cinnamon cashew cream or a splash of milk, dairy-free yogurt or nut butter of choice. Leftover oatmeal and cashew cream can be kept in airtight containers in the fridge of 4-5 days.
• To Reheat: Reheat single portion on the stove-top or microwave with a splash of almond milk. To reheat the entire dish, covered with foil, and place in a 350F oven until warmed through, 15-20 minutes.

PUMPKIN BAKED OATMEAL

Steps:

• Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with oil (or vegan butter).
• Prepare flax eggs in a large mixing bowl. Then add pumpkin purée, maple syrup, oil, salt, pumpkin pie spice, cinnamon, and whisk to combine.
• Add milk and stir once more. Then add oats and pecans and stir to combine. Transfer mixture to the greased baking dish and top with additional pecans. Sprinkle with coconut sugar for a "swirl" effect (optional) and cranberries (optional).
• Bake for 30-35 minutes or until the top is golden brown, the edges are slightly caramelized, and it has some springiness in the center. Remove from oven and let cool a few minutes.
• Serve warm with desired toppings, such as coconut whipped cream (or warmed coconut milk or almond milk) and a drizzle of maple syrup.
• Store leftovers covered in the refrigerator 3-4 days (or in the freezer up to 1 month), though best when fresh. Reheat in a 350-degree F (176 C) oven or in the microwave until hot, adding more dairy-free milk as needed to remoisten.

PUMPKIN BAKED OATMEAL | THM E

Steps:

• Place all dry ingredients in a 7x11 baking dish. Stir well.
• Place all wet ingredients into a measuring jug. Whisk well.
• Stir the wet ingredients over the dry ingredients and stir well. Cover and refrigerate for 10 minutes or up to 8 hours.
• When ready to bake, preheat the oven to 350°F. Bake the oatmeal for 30-35 minutes, or until set and browning on top. Rest the dish on a cooling rack for 5-10 minutes before slicing to serve.

PUMPKIN BAKED OATMEAL

Steps:

• Preheat oven to 375ºF.
• Spray an 8x8 baking dish with cooking spray.
• In a medium bowl mix together rolled oats, baking powder, salt, and pumpkin pie spice. Stir to combine.
• In a large bowl mix together pumpkin puree, almond milk, egg whites, vanilla, maple syrup, raisins and pecans. Stir to combine.
• Add oat mixture to the wet ingredients and stir until well combined.
• Carefully transfer into the prepared baking dish.
• Bake for 30 minutes or until golden brown and set through. Carfeully slice into six peices, serve and enjoy.

PUMPKIN BAKED OATMEAL

Steps:

• Preheat oven to 375°F.
• Spray an 8-inch square baking dish with cooking spray.
• In a large bowl, mix together the oats, baking powder, pumpkin pie spice, cinnamon and salt. Stir to combine.
• Add in the milk, pumpkin, maple syrup, flaxseed, coconut oil and vanilla. Stir well to combine and gently add in 1/4 cup pecans or walnuts.
• Carefully pour oatmeal mixture into the prepared baking dish.
• Scatter the remaining pecans/walnuts across the top.
• Bake for 30 to 35 minutes, until the top golden and center is set. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.
• For storage: store in the refrigerator in an airtight container for up to 4 days.
• To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.

PUMPKIN BAKED OATMEAL

Steps:

• Preheat the oven to 375°F and grease a 9×9 baking dish.
• In a large mixing bowl, add the wet ingredients: pumpkin purée, milk, maple syrup, egg, vanilla, melted butter and whisk to combine.
• In the same mixing bowl, add the dry ingredients: rolled oats, baking powder, cinnamon, ginger, nutmeg, cloves, salt, and half of the pecans, and mix with the wet ingredients until well incorporated.
• Once mixed, transfer the mixture to the greased baking dish, spreading it out evenly, and scatter the top with remaining chopped pecans.
• Transfer to the oven and bake for 35-40 minutes until the oatmeal is set and the top is golden brown.
• Once cooked, remove from the oven and allow to cool slightly before serving.
• This baked oatmeal can be served immediately, stored in the fridge for up to 5 days, or frozen for up to 3 months. Simply cover with foil or plastic wrap to ensure freshness.
• Reheat by warming baked oatmeal in the oven or in the microwave and top with maple syrup, yogurt and/or milk to serve.

PUMPKIN BAKED OATMEAL

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a 9x9-inch baking pan with nonstick spray. Spread the pecans onto an ungreased baking sheet. Bake in the oven until the pecans are fragrant and toasted, about 8 to 10 minutes. Do not walk away towards the end of the cook time to ensure the pecans do not burn. Immediately transfer to a cutting board. Let cool, then chop and set aside.
• In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, vanilla, pumpkin pie spice, allspice, salt, and baking powder until smooth. Whisk in the milk. Fold in the oats, then the chopped pecans, cranberries, and any other desired mix-ins.
• Pour the pumpkin mixture into the prepared dish and smooth the top. Bake in the preheated oven for 40 to 50 minutes, or until the center is no longer damp and feels firm to the touch and the edges are light golden brown. Remove from the oven and let cool 5 minutes. Enjoy hot, with your desired toppings.

HEALTHY BAKED PUMPKIN OATMEAL

Steps:

• Preheat oven to 350 degrees. Lightly spray a 9x9 baking dish with non-stick baking spray. Set aside.
• In a mixing bowl, combine the dry ingredients: oatmeal, pumpkin pie spice, sweetener and salt. Stir together to incorporate.
• Add in the wet ingredients; milk, eggs, vanilla and pumpkin. Using a rubber scraper or wooden spoon, stir together well to incorporate with the oatmeal mixture.
• Lastly, stir 1/2 cup of the chopped pecans. Pour mixture into the prepared baking dish. Top with the last 1/4 cup of pecans.
• Bake at 350 degrees for 30-32 minutes.
• Remove from oven and let cool for at least 10 minutes before slicing and serving.

PUMPKIN SPICE LATTE BAKED OATMEAL

Steps:

• Add the ingredients to a blender in the order listed. Cover and blend on high until smooth, about 30 seconds.
• Pour into an 8-ounce ramekin. Bake at 350°F for 25 minutes OR microwave for 2-3 minutes. You'll know when it's done when the sides will pull away from the edge of the dish and the top looks dry.
• Optional: Dust with pumpkin spice, top with a dollop of whipped cream