Best Pumpkin Baked Oatmeal Recipes

PUMPKIN-PECAN BAKED OATMEAL

Steps:

• In a large bowl, combine the first 12 ingredients. Transfer to a greased 11x7-in. baking dish. Refrigerate, covered, 8 hours or overnight., Remove oatmeal from refrigerator 30 minutes before baking. Preheat oven to 350°. Uncover and stir oatmeal; sprinkle with pecans. Bake, uncovered, 30-35 minutes or until a thermometer reads 160°. Serve warm with additional milk and brown sugar.

PUMPKIN PIE BAKED OATMEAL

Steps:

• Preheat oven to 375 degrees Fahrenheit. Butter a standard-size pie dish and set aside.
• In a medium bowl, whisk together the rolled oats, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, beat the eggs and then add the pumpkin puree, half and half, vanilla, and butter. Mix well.
• Pour the dry ingredients into the wet ingredients and whisk together until well-blended.
• Pour the mixture into the pie plate and slightly smooth the top.
• Bake for about 30 minutes or until the middle is no longer jiggly.
• Cool on a wire rack for 10 - 15 minutes.
• Cut into wedges and serve with with pure maple syrup and slightly sweetened, lightly whipped whipping cream.

PUMPKIN OATMEAL BAKED PUDDING

Steps:

• Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice).
• In a medium bowl, combine oats, brown sugar, salt, and spices.
• In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil.
• Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin.
• Bake 30-40 minutes or until center is firm.
• Try your hardest to let it cool before eating to prevent burnt-mouth syndrome.
• NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well. Oatmeal is very personal, so play around and let me know what you like best!

BAKED PUMPKIN OATMEAL

Steps:

• Preheat oven to 350°F.
• Start cranberries soaking in hot water to plump them.
• Mix first five ingredients (butter through eggs).
• Stir in dry ingredients.
• Drain cranberries and stir into mixture along with nuts (if using).
• Pour into buttered 9x12 pan (I use glass).
• Bake for 30 - 40 minutes until center springs back when touched.
• Cut into squares, place in bowls, and serve hot with milk.

PUMPKIN APPLE PECAN BAKED OATMEAL

Steps:

• Heat oven to 350 degrees F. Spray 2-quart baking dish with nonstick cooking spray.
• In large bowl, stir together oats, pumpkin pie spice and baking powder.
• Stir in pumpkin, milk, water, syrup, egg and vanilla extract until well combined. Stir in apples.
• Pour into baking dish. Sprinkle with pecans.
• Bake 30 minutes or until knife inserted near center comes out clean.
• Let stand 10 minutes before serving.

PUMPKIN CHOCOLATE CHIP BAKED OATMEAL CUPS RECIPE BY TASTY

Steps:

• Preheat oven 350˚F (180˚F).
• In a bowl, add the milk, egg, honey, pumpkin puree, cinnamon, nutmeg, and vanilla until combined.
• Stir in the oats and chocolate chips.
• Transfer the oat mixture to 15 silicone muffin cups, or a muffin tin lined with cupcake liners.
• Bake for 30 minutes, until light golden on top.
• Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
• Enjoy!

PUMPKIN BAKED OATMEAL

Steps:

• Spray an 9x13" baking pan with non-stick spray,.
• Combine all ingredients.
• Bake in prepared pan 30-40 min at 350°F Serve hot or cold.