Baked Pumpkin Oatmeal Recipe

Name: Baked Pumpkin Oatmeal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 Oz. Size) Pumpkin Puree; 3 cups Old Fashioned Oats; 3/4 cups Packed Light Brown Sugar; 1 teaspoon Baking Powder; 3/4 teaspoons Fine Sea Salt; 1-1/2 teaspoon Cinnamon; 3/4 teaspoons Ginger; 1/4 teaspoons Cloves; 1/4 teaspoons Allspice; 1-1/4 cup Milk; 2 Eggs; 4 Tablespoons Unsalted Butter, Melted And Cooled; 1 teaspoon Vanilla; Greek Yogurt And Cinnamon Sugar, To Serve

Servings: persons

1 can (15 Oz. Size) Pumpkin Puree
3 cups Old Fashioned Oats
3/4 cups Packed Light Brown Sugar
1 teaspoon Baking Powder
3/4 teaspoons Fine Sea Salt
1-1/2 teaspoon Cinnamon
3/4 teaspoons Ginger
1/4 teaspoons Cloves
1/4 teaspoons Allspice
1-1/4 cup Milk
2 Eggs
4 Tablespoons Unsalted Butter, Melted And Cooled
1 teaspoon Vanilla
Greek Yogurt And Cinnamon Sugar, To Serve

1
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.
2
Grease an 11x7-inch pan. Preheat oven to 350u00b0F.
3
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.
4
Stir both mixtures together until combined. Pour into prepared pan. Bake for 35 minutes or until oatmeal is firm and resembles a snack cake.
5
Cut into pieces and serve warm with a dollop of Greek yogurt and sprinkle of cinnamon-sugar.
6
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!

674

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 can (15 Oz. Size) Pumpkin Puree, 3 cups Old Fashioned Oats, 3/4 cups Packed Light Brown Sugar, 1 teaspoon Baking Powder, and more.

Yes, Baked Pumpkin Oatmeal falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Pumpkin Oatmeal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions