Pioneer Woman Baked Pumpkin Oatmeal

This delicious Pioneer Woman Baked Pumpkin Oatmeal is a simple and nutritious breakfast perfect for busy mornings. With creamy pumpkin puree and warm spices, it’s both hearty and comforting. Use common ingredients like oats and milk, and enjoy this warm dish that brings a taste of fall to your table!

Ingredients Needed:

• 1 can (15 oz) 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 large Eggs
• 4 tbsp Unsalted Butter, Melted and Cooled
• 1 tsp Vanilla Extract
• Greek Yogurt and Cinnamon Sugar, for serving

How To Cook Baked Pumpkin Oatmeal:

1. Drain the Pumpkin: At least 30 minutes before cooking (or up to the day before), line a mesh sieve with cheesecloth, add pumpkin puree, and let it drain, pressing with a spoon occasionally.
2. Preheat Oven: Grease an 11×7-inch baking pan and preheat your oven to 350°F (175°C).
3. Mix Dry Ingredients: In a large bowl, combine oats, brown sugar, baking powder, sea salt, cinnamon, ginger, cloves, and allspice.
4. Prepare Wet Ingredients: After draining, squeeze the cheesecloth to remove excess liquid. Measure out 3/4 cup of the strained pumpkin, then add it to another bowl with milk, eggs, melted butter, and vanilla. Whisk until smooth.
5. Combine Mixtures: Pour the wet mixture into the dry ingredients and stir until fully combined.
6. Bake: Pour the oatmeal mixture into the prepared pan and bake for 35 minutes, or until firm and cake-like.
7. Serve: Cut into squares and serve warm, topped with a dollop of Greek yogurt and a sprinkle of cinnamon sugar.

Recipe Tips

• Drain the Pumpkin Well: Make sure to drain the pumpkin puree thoroughly to avoid excess moisture in your oatmeal. This will help it bake up firm and not soggy.
• Use Old Fashioned Oats: Stick with old fashioned oats instead of quick oats for the best texture. Old fashioned oats give a chewier and heartier feel to the baked oatmeal.
• Adjust Sweetness: If you prefer a less sweet dish, reduce the brown sugar to 1/2 cup. You can always add more sweetness later when serving.
• Customize Spices: Feel free to adjust the spices based on your taste. Add nutmeg for extra warmth or a pinch of cayenne for a hint of heat!
• Store Leftovers Properly: After baking, let the oatmeal cool completely before covering it. Store in an airtight container in the fridge, and it will last up to 5 days. Reheat in the microwave for a quick breakfast.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover Baked Pumpkin Oatmeal in an airtight container and store it in the fridge. It will stay fresh for up to 5 days.
• Freeze: Cut leftover Baked Pumpkin Oatmeal into pieces and wrap each one tightly in plastic wrap or foil. Place them in a freezer-safe container or bag. You can freeze it for up to 3 months. To thaw, move it to the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup)

• Calories: 210
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 50mg
• Sodium: 140mg
• Potassium: 390mg
• Total Carbohydrate: 43g
• Dietary Fiber: 6g
• Sugars: 12g
• Protein: 10g

More Pioneer Woman Recipe:

• Pioneer Woman Pumpkin Banana Bread
• Pioneer Woman Pumpkin Bars​
• Pioneer Woman Pumpkin Coffee Cake
• Pioneer Woman Pumpkin Pie​
• Pioneer Woman Pumpkin Cinnamon Rolls