Baked Pumpkin Oatmeal by Bridget

If you’re looking for a breakfast idea that’s full of fall flavors and also easy and quick, let me introduce you to Baked Pumpkin Oatmeal.

Baked is probably my favorite way to serve oatmeal. It looks more appealing than a bowl of oatmeal (nice if you have some oatmeal-haters at home), almost like a piece of sheet cake, and it’s warm, comforting, and easily adaptable to lots of flavors.

 
 

Even though this does look like dessert, it is definitely breakfast food. The baked oatmeal is sweet but not overly so. Topped with Greek yogurt, the result is a protein and fiber-packed breakfast that tastes as good as it looks.

 
 

This version of baked oatmeal features pumpkin and all of those glorious fall spices. Lately, when baking with pumpkin, I’ve been straining it to remove excess water. A piece of cheesecloth lining a mesh strainer works like a charm. You can do this the day before making the oatmeal or while you’re getting all of the ingredients ready.

 
 

For the oats, I use old-fashioned oats. The texture is hearty and works well with the other ingredients.

 
 

You’ll mix the dry ingredients together and then whisk the wet ingredients in a separate bowl.

 
 

Then the two get stirred together. No need to break out the mixer!

 
 

The mixture gets poured into a baking pan and baked until not wobbly in the center.

 
 

Cut into pieces and serve.

 
 

I recommend topping with a dollop of Greek yogurt and a sprinkling of cinnamon sugar. Alternatively, you could add toasted pecans, maple syrup, berries, banana slices—or break a piece into a bowl and pour a little milk or cream over the top.

Leftovers can be covered and rewarmed in the microwave. The next day, I actually like it at room temperature, too, without the Greek yogurt. It’s a good breakfast-on-the-go.

 
 

How do you like your oatmeal?

 
Printable Recipe: Baked Pumpkin Oatmeal