baked pumpkin oatmeal

Pumpkin Baked Oatmeal is a warm, filling, wholesome breakfast featuring maple syrup, toasted pecans, cinnamon, and warm spices. It's easy to make ahead of time and reheat on busy mornings!

Pumpkin Baked Oatmeal

pecans (chopped (plus additional for garnish, if desired))

almond milk (OR whole/2% milk, at room temperature)

eggs (at room temperature)

coconut oil

maple syrup

vanilla extract

oats

Pumpkin Pie Spice

cinnamon

salt

Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray an 8-inch square baking dish.

Spread chopped pecans on an ungreased baking sheet and toast for 4 to 6 minutes or until fragrant and light golden brown. Cool on baking sheet.

In a large bowl, mix together pumpkin, milk, eggs, coconut oil, maple syrup, and vanilla; beat until smooth.  Blend in oats, toasted pecans, pumpkin pie spice, cinnamon, and salt; stir until mixture is well-combined.

Spread oatmeal into prepared baking dish and bake for 20 to 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes: warm milk drizzled over the top, additional toasted pecans, maple syrup, or fresh fruit.

I may have just discovered the greatest hot beverage of all time: Pumpkin Spice White Hot Chocolate. Made with real pumpkin, white chocolate, milk, and all your favorite fall spices, this pumpkin-inspired hot chocolate is a hands-down winner!

Pumpkin Spice White Hot Chocolate

milk

chocolate

heavy whipping cream

pumpkin puree

sugar

nutmeg

ginger

cloves

confectioners' sugar

cinnamon and cinnamon sticks

In a 4-quart Dutch oven or saucepan over medium heat, whisk together the milk, white chocolate, and heavy whipping cream until hot and creamy. Adjust the heat to a very low simmer. Do not boil.

Whisk in the pumpkin puree, sugar, cinnamon, vanilla, nutmeg, ginger, and cloves. Heat to a comfortable drinking temperature.

In the meantime, beat the whipping cream until it begins to thicken. Add in the confectioners' sugar and vanilla. Beat until soft peaks form.

Serve the Pumpkin Spice White Hot Chocolate in heatproof mugs. Top with whipped cream, a cinnamon stick, and a sprinkle of ground cinnamon.

This Baked Pumpkin Oatmeal recipe is rich with pumpkin spice flavor. Quick to make, it's an easy breakfast recipe for the fall season.

Baked Pumpkin Oatmeal

(15 ounces) pumpkin puree

brown sugar

eggs

cinnamon (plus extra to garnish)

baking powder

vanilla

milk and maple syrup

Begin by preheating your oven to 375 degrees F. Coat an 8x8 (or similar-sized) baking dish with baking spray. Set aside.

In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, cloves, ginger, salt, baking powder, and vanilla. Then whisk in the milk.

Stir the oats into the pumpkin mixture; then pour it into the prepared pan. Sprinkle lightly with cinnamon. Bake for 45 minutes or until the center is set and the edges are lightly browned.

Serve hot right out of the oven. If desired, top with milk and maple syrup. (The dish can also be refrigerated and reheated in the oven before serving.)

Made with pumpkin puree, oats, pumpkin pie spice, and Greek yogurt, these Pumpkin Baked Oatmeal Cups are an easy, creamy breakfast full of fall flavor. They&#039;re perfect to make in advance for breakfast on-the-go!

Pumpkin Baked Oatmeal Cups

quick oats (organic preferred)

pumpkin

almond milk (or milk of your choice)

eggs (beaten)

A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific cultivars of...

greek yogurt

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 350F.  Generously spray a standard 6-cup muffin tin with baking spray.

To a large bowl, add the oats, salt, baking powder and 1 1/2 teaspoons pumpkin spice then whisk to combine.

Add 1 cup milk, vanilla extract, beaten eggs, pumpkin puree, monk fruit or sugar and 1/3 cup yogurt. Whisk until just combined.

To assemble: Divide the batter into each muffin cup filling to the top then bake for 28 to 30 minutes, rotating halfway through, until oats are just set. (some muffin tins are smaller, if so it will make more than 7 or 8.)

Meanwhile, combine the remaining 1 1/2 tablespoons yogurt with 1/2 tablespoon milk and 1 tablespoon powdered sugar.  Whisk to combine.

When muffin cups are done, allow to cool in the pan for 5 minutes, then carefully transfer them to a cooling rack.  Drizzle each with a little glaze and allow to cool at least another 5 minutes.

https://youtu.be/_DRn7vSo18E?si=3IXeTVphQcqEUVgd

These easy pumpkin baked oatmeal cups are perfect to make in advance for breakfast on the go this fall! See recipe: https://www.skinnytaste.com/pumpkin-baked-oatmeal-cups/ #pumpkin #bakedoats

This one-pan pumpkin baked oatmeal with pumpkin spice and maple syrup is the perfect fall breakfast. It's quick and easy to prepare, wonderfully cozy and warming, meal prep friendly, and 100% dairy-free, egg-free, oil-free, refined sugar-free, and gluten-free!

quick oats ((gluten-free if needed))

Tbsp ground chia seeds (or flax seeds)

tsp pumpkin spice

tsp salt

tsp baking powder

pumpkin purée

Tbsp nut/seed butter (of choice (see notes))

tsp vanilla extract

dairy-free milk (of choice)

pecans (to decorate)

You can watch the video in the post for visual instructions.Preheat the oven to 375 °F (190 °C).

Add all dry ingredients to a baking dish and stir with a spoon.

Add the wet ingredients and stir to combine.

Transfer the dish to the oven and bake for 35 minutes, or until the edges are golden, and the center has set.

Finally, allow the pumpkin oatmeal bake to cool and optionally frost it with cashew cream, and decorate with whole pecans. Enjoy!

Recipe works great, I make this every weekend now that it's fall! Especially delicious with some apples and pumpkin yogurt on top.

Thank you! I'd never have even considered that! I'll be sharing your site! :)

https://content.jwplatform.com/videos/pJuJov4D.mp4

Pumpkin Baked Oatmeal (Baked Oats)

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Pumpkin Baked Oatmeal

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