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Pumpkin Gingerbread Baked Oatmeal

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Cozy, make-ahead baked oatmeal infused with pumpkin purée and warm gingerbread spices—perfect for a fall breakfast or meal prep.

Ingredients

Scale
  • 2 1/2 cups (225 g) old-fashioned rolled oats
  • 1 cup (240 g) pumpkin purée (not pie filling)
  • 1 3/4 cups (420 ml) milk (2% dairy or unsweetened almond)
  • 2 large eggs
  • 1/4 cup (60 ml) pure maple syrup
  • 3 tbsp (45 ml) unsulphured molasses
  • 2 tbsp (28 g) neutral oil (light olive or canola), melted
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp pure vanilla extract
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • Optional add-ins: 1/3 cup (35 g) chopped pecans or walnuts; 1/3 cup (50 g) raisins

Instructions

  1. Heat oven to 180°C (350°F). Grease an 20 cm (8 in) square baking dish or line with parchment.
  2. In a large bowl, whisk pumpkin purée, milk, eggs, maple syrup, molasses, oil, vanilla, and salt until smooth.
  3. Whisk in baking powder, ginger, cinnamon, nutmeg, cloves, and allspice.
  4. Stir in oats (and nuts/raisins if using). Let sit 5 minutes to begin hydrating.
  5. Spread mixture evenly in the prepared dish; sprinkle a few extra nuts on top if desired.
  6. Bake 35–40 minutes, until set in the center and lightly browned at the edges (center should no longer jiggle).
  7. Cool 10 minutes, then slice into 9 squares.
  8. Serve warm as-is or with yogurt and a drizzle of maple. Refrigerate leftovers.

Notes

  • Use certified gluten-free oats to make it gluten free.
  • Vegan option: replace eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water, rested 5–10 min) and use nondairy milk.
  • Dairy-free: use nondairy milk and neutral oil.
  • Texture control: for softer oatmeal add 1/4 cup (60 ml) extra milk; for firmer reduce milk by 1/4 cup.
  • Sweetness: reduce maple syrup to 2–3 tbsp for less sweet; add 1–2 tbsp more if you prefer sweeter.
  • Storage: refrigerate up to 5 days or freeze up to 2 months (wrap squares individually). Reheat in microwave or 160°C/325°F oven.
  • Nutrition is calculated without optional add-ins.

Nutrition

Keywords: pumpkin gingerbread baked oatmeal,pumpkin oatmeal,gingerbread spice,fall breakfast,meal prep,healthy baked oatmeal

Find it online: https://recipesfoodeasy.com/pumpkin-gingerbread-baked-oatmeal/