Pumpkin Baked Oatmeal

This pumpkin baked oatmeal recipe is a cozy fall breakfast made with pumpkin puree, warm spices, and oats. Perfect for meal prep or a holiday brunch.

Prep Time 10

Cook Time 40

Total Time 50

Serving Size servings

Ingredients

6 cups rolled oats
1 1/2 cups brown sugar
4 teaspoons baking powder
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons salt
4 eggs
3 cups milk
2/3 cup butter melted
4 teaspoons vanilla
3 cups pumpkin puree

Instructions

Preheat your oven to 350°F.
Grease a 9x13 baking dish and set it aside.
In a large mixing bowl, add the rolled oats, brown sugar, baking powder, cinnamon, nutmeg, and salt, and stir until well-mixed.
Then add the milk, eggs, melted butter, and vanilla, and mix well.
Add the pumpkin puree and mix until it's combined.
Then pour the mixture into a 9x13 baking dish.
Bake for 40-50 minutes until the middle is set and the top has browned.

Notes

Storage Tips:

Let the oatmeal cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container and place it in the fridge. It will keep for up to 5 days.

Freezing:

Baked oatmeal freezes great. Wrap individual squares or the whole pan tightly with plastic wrap and then foil. Store in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight when needed.

Reheating:

To reheat a whole pan, cover with foil and bake at 350°F for 20 to 25 minutes or until heated through. Individual slices can be warmed in the oven for 10 to 15 minutes or microwaved for 45 to 60 seconds or until warm.

Nutrition

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.