Low-maintenance. Gluten-free. PACKED with fall flavor. Breakfast doesn’t get much better than Pumpkin Spice Baked Oatmeal!
Is it just me, or does it seem like pumpkin season came EXTRA early this year? I swear I was seeing pumpkin recipes and pumpkin filled shelves in the grocery store starting early to mid-August.
While you know I’m all about the pumpkin (and pumpkin baking may have commenced pre-September in our household as well) I just couldn’t bear to share any pumpkin recipes here until it felt like it was appropriately fall.
But now that the trees are starting to turn, and the high temps during the day are no longer consistently in the 80s, be warned that this blog may shortly be overrun by pumpkin recipes (right along side my millions of granola recipes….)
The pumpkin recipe that’s been on constant repeat in our kitchen this fall? Gluten-Free Pumpkin Spice Baked Oatmeal.
While there have also been copious amounts of pumpkin spice donuts, pumpkin spice granola, and pumpkin cake in my oven, I’ve been trying to be a LITTLE better about making my pumpkin consumption a tad healthier this year (two words: baby weight).
Since oatmeal has been my BFF over the last few (grueling) weeks, combining my favorite fall flavor with a big batch of oats seemed to be a no-brainer way to get my fix of both.
While overnight oats or slow cooker overnight steel cut oats tend to be my go-tos for oatmeal preparation, a few weeks back I had a serious hankering for my good friend’s baked oatmeal. I have the fondest memories of her oatmeal – her go-to oatmeal-making method – and I swear I can feel her hugs, warmth, and compassion every time I take a bite of baked oatmeal. Perhaps my hankering was really for a dear friend that morning (mommyhood is tough some days!) but whatever the reason, I knew I had to have baked oatmeal and pumpkin had to be part of the equation because: white girl in fall.
I did some tinkering to her original recipe (ok, quite a bit) to make my very own pumpkin version that used rolled oats, not quick oats, but every bite is still filled with warmth and love, just the way I remember hers.
The beauty of baked oatmeal is that, similar to overnight oatmeal and slow cooker oatmeal, it’s pretty hands off. As you can tell, I’ve always liked my oatmeal low maintenance, but these days empty hands and extra time are in very short supply so low maintenance is really the only way I CAN go.
Thankfully, this pumpkin pie baked oatmeal falls 100% into that category. It’s a simple: preheat of the oven, mixing of the ingredients (and heck, you can even do that straight in the baking dish!), popping in the oven to bake, and viola! A rich, hearty, healthy breakfast that envelops you like the best hugs from the best friends and tastes like pumpkin pie.
I love eating my pumpkin pie baked oatmeal with a hearty drizzle of almond milk and and extra sprinkle of brown sugar on top, but don’t stop there! A bit of granola, some walnuts, or a few craisins also make EPIC additions to this baked oatmeal.
Have some fun with it! There’s really no wrong way to indulge.
Pumpkin season, it’s GREAT to see you, my dear, dear friend.
- 1 ½ cups certified gluten-free rolled oats
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¼ cup brown sugar
- ½ cup almond milk
- 3 tablespoons maple syrup
- ½ cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Lightly spray a 1 quart baking dish with cooking spray and set aside.
- In a large bowl, combine oats, baking powder, salt, pumpkin pie spice, and brown sugar; mix well and set aside. In a separate bowl, thoroughly combine the milk, maple syrup, pumpkin, egg, and vanilla extract. Add the wet ingredients to the dry ingredients, mixing well.
- Spread the oatmeal mixture into the bottom of the prepared baking dish.
- Bake for 25-30 minutes or until the edges are golden brown.
- Immediately spoon into bowls, add desired toppings, and enjoy!