Some foods are easier to photograph than others and…well…baked oatmeal is an “other.” It just is.
It doesn’t matter what I do to it or how good the light is, baked oatmeal is simply difficult to make into a beauty queen. It’s never going to be the belle of the ball. It’s oatmeal, after all. <—hey, that rhymes! That said, what baked oatmeal lacks in aesthetic appeal (dull brown and lumpy 😬😬) it more than makes up in delicious whole grain flavor. This one is especially enticing—it’s made with a hefty scoop of pure pumpkin purée and big hit of pumpkin pie spice for maximum seasonal breakfast magic.It’s also very easy to make. The most difficult (if you can even call it that) step is toasting the oats, and that requires little to no actual brain power. Just scatter the oats onto a pan, put them in the oven, and set a timer. Boom. Done.
The rest of the process is simply adding dry ingredients (oats, pie spice, baking powder, salt) to wet (pumpkin purée, brown sugar, eggs, oil, vanilla, milk). Whisk ‘em together, pour the mixture into a greased pie plate and bake just until the center is set. Then just scoop it into bowls, adorn as desired and serve. Really, it couldn’t be easier.My favorite thing about Pumpkin Baked Oatmeal? It reheats like a dream! This, in addition to being filling and fairly good for you, makes it perfect for weekday breakfasts. Just heat individual portions as needed and enjoy.Of course, it’s also a great low-maintenance-but-still-“special” thing to make on the weekends. And I wouldn’t be disappointed to see it over the holidays.
Versatility, y’all. It’s a beautiful thing.
Pumpkin Baked Oatmeal
makes about 6 servings
2 cups old-fashioned oats (certified gluten-free for gluten-free)
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon Kosher or sea salt
1/2 cup pure pumpkin purée
1/3 cup light brown sugar, packed
2 large eggs, room temperature
2 tablespoons canola oil
2 teaspoons pure vanilla extract
2 cups milk of choice
Preheat oven to 375F. Grease a deep 9-inch pie plate or other casserole dish. Set aside.
Place oats on a dry rimmed baking sheet (or other large pan) and toast in the oven for 5 minutes, or until fragrant. Let cool a few minutes. Transfer to a medium mixing bowl and stir in pumpkin pie spice, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together pumpkin purée and light brown sugar. Whisk in eggs one at a time, followed by oil, vanilla, and milk. Mix in oat mixture.
Pour mixture into the prepared pie plate. Bake uncovered for 35-40 minutes, or until the center is lightly set.
Let oatmeal cool for at least 15 minutes before serving with maple syrup, butter, and/or yogurt. Oatmeal is best warm or at room temperature.
Leftover oatmeal will keep covered in the refrigerator for up to 5 days. It reheats well in the microwave.