Baked Pumpkin Spice Oatmeal
By Second Helping Kitchen · Updated
- Prep Time
- 10 min
- Cook Time
- 40 min
- Total Time
- 50 min
- Servings
- 6 servings
Baked pumpkin spice oatmeal is rolled oats, pumpkin puree, and maple syrup baked into a soft sliceable square rather than stirred on the stove. One 8x8 pan makes six portions, and each one reheats in about ninety seconds.
It sets like a very soft bread pudding, not like porridge. That is what lets you cut it into squares on Sunday and eat it all week without it turning into the grey paste reheated stovetop oatmeal becomes.
Why You'll Love This Recipe
- One pan on Sunday covers five weekday breakfasts, cut and stacked in a container.
- Sliceable rather than sloppy, so it reheats without going gluey.
- Pumpkin puree replaces most of the fat, which is why it stays moist for days.
Step-by-Step Instructions
- 1
Heat the oven to 350F and butter an 8x8-inch baking dish.
- 2
Stir the oats, baking powder, pumpkin pie spice, cinnamon, and salt together in a large bowl.
- 3
In a second bowl, whisk the pumpkin puree, milk, maple syrup, eggs, melted butter, and vanilla until completely smooth with no streaks of pumpkin left.
- 4
Pour the wet mixture over the oats and stir. It will look far too loose at this stage, which is correct, since the oats drink most of it during baking.
- 5
Scrape it into the dish, level the top, and scatter the pecans and turbinado sugar over it.
- 6
Bake 38 to 42 minutes, until the center is set and does not wobble when you shake the pan, and the edges have pulled slightly away from the sides.
- 7
Let it stand 10 minutes before cutting. It firms up as it cools and slices cleanly once it is warm rather than hot.
Tips for Success
- Rolled oats only. Quick oats collapse into mush under 40 minutes of baking, and steel-cut oats never soften enough in that time to be pleasant.
- Check the can. Pumpkin puree is pure squash, while pumpkin pie filling is already sweetened and spiced, and using it makes the finished pan cloying.
- For a set closer to custard, let the mixed batter sit ten minutes before it goes in the oven so the oats hydrate more evenly.
Nutrition Facts
Per serving. Estimated, for informational purposes only.
- Calories
- 330
- Fat
- 15g
- Saturated Fat
- 5g
- Carbohydrates
- 42g
- Fiber
- 6g
- Sugar
- 18g
- Protein
- 9g
- Sodium
- 290mg
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Frequently Asked Questions
How do I store and reheat baked oatmeal?
Cut it into squares, cool completely, and refrigerate in an airtight container for five days. Reheat one square in the microwave for 60 to 90 seconds with a splash of milk poured over it, which puts back the moisture the fridge pulls out.
Can I make it dairy-free?
Yes. Swap the whole milk for oat or almond milk and use coconut oil instead of butter, one for one. Oat milk sets closest to the original, because it carries enough starch and body to hold the crumb together.
Can I freeze baked oatmeal?
Yes, for three months. Freeze the squares individually on a tray first so they do not fuse into a block, then bag them. Reheat from frozen in the microwave for two to three minutes, or overnight in the fridge and then ninety seconds.
