Warm up in the morning with this easy baked goodness! Oatmeal, pumpkin puree, eggs and lots of delicious spices will make a healthy breakfast in no time! We love creamy oatmeal at our house so I like to prepare it this way too! Because it's great to change up that breakfast a bit every now and then! And this oatmeal bake is:
SO CREAMY,
FULL OF PROTEIN,
WARMING,
DELICIOUSLY FRAGRANT!
... and will be recommended to you by 10/10 parents. 🙂
The pumpkin puree makes this bake as creamy as oatmeal from the pot. Serve it with your favorite syrup, nuts, a little butter or yogurt for the perfect start to the day!
It's pumpkin puree season right now so we're putting it in almost everything, but it's seriously perfect for this recipe! I've tried a lot of baked oatmeal recipes and they haven't always turned out with success. Sometimes they were too crumbly, sometimes they were flavorless or the consistency was too mushy. But this pumpkin version is THE BEST! I like to treat myself with a warm breakfast in the morning and we already make these baked oatmeal with pumpkin puree and fragrant spices regularly at home. Well not just for breakfast, it's just as good for lunch, dinner or snacks!
What to serve pumpkin baked oatmeal with?
You only need to add just a little more onto this pumpkin baked oatmeal, which is full of fragrant spices and you will be in seventh breakfast heaven! I like to add a spoonful of yoghurt or sour cream, which makes the dish wonderfully refreshing. You'll also definitely want to drizzle (or straight up pour) some sweet syrup over them, since I don't put any sweetener in my baked oatmeal. Date syrup, maple syrup, or dark thick honey is absolutely great!
Pumpkin spice also pairs well with chocolate sauce or thinned peanut or almond butter. Last but not least, you'll definitely want to add something crunchy like chopped nuts, raisins, cranberry granola, or even some burizones!
Can freshly rolled oats be used for pumpkin baked oatmeal?
This recipe is absolutely great with ordinary large flakes but you can use freshly rolled oats in it too. Freshly rolled oat flakes taste a little different than the store bought ones and they also process a little differently. However, if you use the method of mixing the flakes with liquid the night before and letting them sit in the fridge overnight, the flakes will soften beautifully. But if you want to bake the oats right away, I recommend using regular ones from the store.
How to make pumpkin puree?
I prefer to use the oven baking method, to make pumpkin puree. I most often make puree from Hokkaido pumpkin or butternut squash.
Just cut the pumpkin in half and scoop out the seeds. Put the halves of the pumpkin cut side down, pour a little water over them and bake in a preheated oven at 180°C for about 45-50 minutes, until the flesh is soft. When the pumpkin is cooked, turn it over and scoop out the flesh while it is still hot and transfer it to a pot or large bowl. Then simply blend the flesh until smooth using an immersion blender or another high power blender. If the mixture is thick, just add a little water to thin it out.
Store the puree in the fridge where it will keep for about 5 days or put it in a bag and freeze.
How to make pumpkin baked oatmeal?
This recipe is really so easy!
Put the milk, pumpkin puree, a pinch of salt, eggs, and all the spices in a large bowl and whisk until smooth. Stir in the oatmeal and pour the mixture into a buttered baking dish. The baking dish can be left covered for a couple of hours on the counter or overnight in the fridge, to allow the oats to soften, but it's not necessary if you use store bought rolled oats.
Bake the oatmeal in a preheated oven at 170 °C for approximately 45 minutes. Once baked, cut into squares and serve.
How to store pumpkin baked oatmeal?
Leftover baked oatmeal can be kept covered either in the baking dish it was baked in or cut into squares , lined with baking paper and stored in an airtight container. They will keep well in the fridge for about 5 days.
To reheat, just warm the squares of baked oatmeal in the oven or fry in a pan with melted butter for a few minutes. This way the extra edges caramelize wonderfully!
TIPS:
- you can mix extra chocolate chips or pecan pieces directly into the oatmeal before baking
- for the chocolate version you can also add a few spoonfuls of cocoa to the oatmeal along with some sweetener
- pumpkin puree can be substituted for the sweet potato puree in the off-season
– - some of the rolled oats can also be swapped for buckwheat or spelt flakes
Recipe
Recipe for 6 servings
Pumpkin baked oatmeal
Ingredients:
- 2 and ½ cups (150 g) large rolled oats
- 1 and ½ cups (260 g) milk (can be plant-based)
- 1 cup (180 g) pumpkin puree
- 2 eggs
- pinch of salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg, ground cloves and allspice
Instructions:
- In a large bowl, combine milk, pumpkin puree, 2 eggs, salt, all spices and whisk until smooth.
- Add the rolled oats to the mixture and stir.
- Pour the flake mixture into a buttered baking dish and smooth with a spatula. The baking dish can be left covered for a few hours on the counter or overnight in the fridge to allow the rolled oat flakes time to soften, but it is not necessary if using regular store-bought oats.
- Bake in a preheated oven at 170°C for about 45 minutes. Serve cut into squares.
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Dobrý den Radko. Mimo dýňovou sezónu, čím mohu nahradit dýňové pyré? Napadá mne jakékoliv ovocné pyré/rozmixovaný kompot? Recept je fajn na rychlou snídani, upeču si vločky dopředu a ráno jen ohřeju v mikrovlnce a přidám např. tvaroh. Jen příště přidám nějaké sladidlo, bylo to bez něj dost plané. Děkuji
Hezký den, jestli máte raději sladší snídaně, tak určitě lze dýňové pyré nahradit rozmačkanými banány, jablečným pyré, přesnídávkami atd. Jsem ráda, že se vám recept osvědčil, je takový vděčný 🙂 Já mám ráda na vrch ještě podušené ovoce <3