Hamdi Saidani This Pioneer Woman Baked Pumpkin Oatmeal is a hearty and cozy recipe, which is made with pumpkin puree and old fashioned oats. It’s the perfect make-ahead breakfast, ready in about 45 minutes.
Pioneer Woman Baked Pumpkin Oatmeal Ingredients
- 1 can (15 Oz. Size) Pumpkin Puree
- 3 cups Old Fashioned Oats
- 3/4 cup Packed Light Brown Sugar
- 1 tsp. Baking Powder
- 3/4 tsp. Fine Sea Salt
- 1 1/2 tsp. Cinnamon
- 3/4 tsp. Ginger
- 1/4 tsp. Cloves
- 1/4 tsp. Allspice
- 1 1/4 cups Milk
- 2 Eggs
- 4 Tbsp. Unsalted Butter, Melted And Cooled
- 1 tsp. Vanilla
- Greek Yogurt And Cinnamon Sugar, To Serve
How To Make Pioneer Woman Baked Pumpkin Oatmeal
- Drain the pumpkin: Line a mesh sieve with cheesecloth and place the pumpkin puree inside. Let it drain for at least 30 minutes (or up to a day ahead in the fridge), pressing occasionally to remove excess water.
- Prep the oven and pan: Preheat your oven to 350ºF. Grease an 11×7-inch baking pan.
- Mix the ingredients: In a large bowl, stir together the oats, brown sugar, baking powder, salt, and all the spices. In a separate bowl, place ¾ cup of the strained pumpkin. Add the milk, eggs, melted butter, and vanilla to the pumpkin and whisk until smooth.
- Combine and bake: Pour the wet pumpkin mixture into the dry oat mixture and stir until just combined. Pour the batter into the prepared pan. Bake for 35 minutes, or until the oatmeal is firm and set, resembling a snack cake.
- Serve: Cut into squares and serve warm with a dollop of Greek yogurt and a sprinkle of cinnamon-sugar.
Recipe Tips
- Why is it important to drain the pumpkin? This is the most crucial step. Canned pumpkin contains a lot of water, and draining it prevents the baked oatmeal from becoming mushy and helps it achieve a firm, sliceable, cake-like texture.
- Can I use quick oats? It is not recommended. Old-fashioned rolled oats provide a chewy, hearty texture. Quick oats are thinner and will result in a much softer, mushier bake.
- Can I make this ahead of time? Absolutely. This is a perfect meal prep breakfast. You can bake it, let it cool, and store it in the fridge. Simply reheat individual portions in the microwave.
- Can I add mix-ins? Yes! A cup of toasted pecans, walnuts, or a handful of raisins or dried cranberries would be a delicious addition. Stir them in with the dry ingredients.
What To Serve With Baked Pumpkin Oatmeal
This is a complete breakfast on its own, but it’s even more delicious with a few simple toppings.
- A dollop of Greek yogurt or a splash of milk or cream
- A drizzle of pure maple syrup
- A side of fresh fruit, like sliced bananas or berries
- A sprinkle of toasted nuts for crunch
How To Store Baked Pumpkin Oatmeal
- Refrigerate: Store leftovers covered in the refrigerator for up to 5 days. It can be enjoyed cold, at room temperature, or reheated.
- Reheat: To rewarm a single piece, microwave for about 40 seconds at 80% power.
Baked Pumpkin Oatmeal Nutrition Facts
- Serving Size: 1 serving
- Calories: 290 kcal
- Fat: 12g
- Carbohydrates: 40g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use fresh pumpkin puree?
Yes, but you must ensure it is very thick. Fresh puree is often much more watery than canned. You will need to drain it very well, possibly for several hours, to get the right consistency.
Is this recipe gluten-free?
To make this recipe gluten-free, simply use certified gluten-free old-fashioned oats.
My oatmeal is mushy. What went wrong?
The most likely reason is that the pumpkin puree was not drained sufficiently. Removing the excess water is the key to getting a firm, baked texture.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Snickerdoodles Recipe
- Pioneer Woman Pumpkin Trifle Recipe
- Pioneer Woman Pumpkin Puree Recipe
Pioneer Woman Baked Pumpkin Oatmeal Recipe
Description
A warm and cozy baked oatmeal with the comforting flavors of pumpkin and spice, perfect for a make-ahead autumn breakfast.
Ingredients
Instructions
- Drain the pumpkin puree through a cheesecloth-lined sieve for at least 30 minutes.
- Preheat oven to 350ºF and grease an 11×7-inch pan.
- In a large bowl, stir together oats, sugar, baking powder, salt, and spices.
- In a separate bowl, whisk together ¾ cup of the drained pumpkin, milk, eggs, melted butter, and vanilla.
- Stir the wet and dry mixtures together until just combined.
- Pour into the prepared pan and bake for 35 minutes until firm.
- Cut into squares and serve warm with Greek yogurt and cinnamon-sugar.
Notes
- u003cliu003eDraining the pumpkin puree is the most important step and should not be skipped for the best texture.u003c/liu003eu003cliu003eThis recipe is perfect for meal prepping. Bake it on Sunday for an easy breakfast all week.u003c/liu003eu003cliu003eUse old-fashioned rolled oats, not instant or steel-cut, for the correct consistency.u003c/liu003eu003cliu003eLeftovers are delicious cold or gently reheated in the microwave.u003c/liu003e
Pioneer Woman Baked Pumpkin Oatmeal Recipe
