This baked oatmeal tastes like fall and has a texture more like a baked pudding than the baked oatmeal you are used to. You have to try it to believe it!
Velvety smooth and delicious, this baked oatmeal tastes like a slice of breakfast pie. It is easy to make in individual servings, or make a pan. It is great leftover too. This healthy version may just become your new favorite fall breakfast option!
Those of you who have been here a while know that Little Dude and I love our baked oatmeal. I used to really enjoy a dense baked oatmeal, but lately we have been really into fluffier baked oatmeal.
Ever since we made the hot cocoa baked oatmeal for the first time, we have been hooked to recipes that end up with a consistency that is part pudding and part oatmeal. I just knew that consistency would be perfect for this recipe.
It would have the creamy custard properties you love in a pumpkin pie with just enough oatmeal chew so you don’t forget that is what you are eating after all.
You are just going to love how easily this comes together and how good it tastes. The warm maple flavor blends perfectly with the pumpkin.
They are just sweet enough to taste like a treat and but not so sweet that you can’t have one every morning during fall! I really do hope you will give them a try. They are scrumptious!
Of course this yummy oatmeal makes an amazing fall breakfast. It is warm, comforting and makes the whole house smell amazing while it bakes.
Luckily, the leftovers keep really well. So I like to whip up a big batch on the weekend and then warm up a little bit every day throughout the week.
If you bake it in ramekins, you could even grab one on your way out the door. Warm it up at the office, or you can even eat it at room temperature or cold.
They are wonderful on their own, but toppings can make just about anything better. A lot of people really like a drizzle of milk on their baked oatmeal.
A dollop of vanilla yogurt, a drizzle of maple syrup or honey or even a dollop of maple whipped cream are all great choices to take it to the next level. A sprinkling of toasted pecans would be wonderful as well!
We had this with some eggs for dinner one night. The whipped cream made it feel like a treat, but it really is pretty healthy. Only a quarter cup of maple syrup in the whole thing, your nutritionist would be so proud!
- 1 cup pumpkin puree
- 1/4 cup maple syrup*
- 2 large eggs
- 1 cup plain yogurt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 1/2 cups rolled oats
- Preheat oven to 350°F and spray baking dishes (use 6 large ramekins, an 8x8 or 9x9 baking dish or equivalent)
- Whisk together pumpkin, syrup, eggs and yogurt until well combined. Stir in pumpkin pie spice, salt, baking powder and vanilla.
- Mix in milk and rolled oats.
- Pour into prepared pans.
- Bake for 30-35 minutes in ramekins, closer to 45 in a baking dish. You want the center to be set.
- Best served warm with some whipped cream or maple syrup, though it is also good at room temperature or cold.
*This baked oatmeal isn't very sweet as written. It is intended to be a healthy breakfast option. For a sweeter oatmeal, add an additional 1/4-1/2 cup of brown or granulated sugar.
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Amount Per Serving: Calories: 250Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 68mgSodium: 335mgCarbohydrates: 41gFiber: 5gSugar: 13gProtein: 10g
All nutritional information is estimated and will depend on the exact ingredients you use.