Pumpkin Spice Baked Oatmeal is one of our favorite breakfasts; my boys would happily eat this every single morning all fall long if I let them. There is just something awesome about the way oatmeal changes when it is baked. Almost like a cake, but not nearly so sweet, this is a hearty breakfast that we all love.
Not a fan of pumpkin? Check out a few different baked oatmeals that my family loves:
Pumpkin Spice Baked Oatmeal has been our Thanksgiving breakfast for the past few years. I’m in favor of anything that makes my holiday kitchen work easier, there is enough other cooking happening for the holidays, an easy breakfast is ideal. This hearty oatmeal breakfast bake is as easy as it gets.
- 3 cups old-fashioned rolled oats
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 cup raisins
- 3 eggs
- 1/2 cup pumpkin puree
- 1/4 cup olive oil
- 1 1/2 cup milk
- 1/2 teaspoon vanilla
- Optional: whipped cream for topping
- Preheat oven to 350 degrees. Stir together all ingredients and then pour into a well-greased 8" square or 8x10 baking dish. Bake for 30-40 minutes (or 40-45 minutes if cold from the fridge in a cold oven - if cooking this cold from the fridge, give the oatmeal a quick stir first), or until knife inserted in center comes out mostly clean. Enjoy!
- FREEZER MEAL: Let the oatmeal cool completely and then cut or scoop into portions. Store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.
This is a great overnight breakfast recipe. Everything can be stirred together the night before, poured into the pan, and then kept in the fridge overnight. When you wake up, just move the cold pan right into the oven.
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