Toasted Oat & Pumpkin Baked Oatmeal
Now that fall is officially underway it’s time to embrace all the cozy meals. Toasted Oat & Pumpkin Baked Oatmeal is the ideal cozy breakfast. It embodies the best of fall flavors, without starting your day on a sugar high. All you need is one bowl and one pan, and breakfast is ready in no time!
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Baked Oatmeal vs. Traditional Oatmeal.
So, you’re probably wondering why you would bake oatmeal instead of just making it on the stove. Well, to that I say the same reason you make an omelette over scrambled eggs! It’s fun and just something different. Plus if you’re looking to feed a crowd baked oatmeal is a great option! This recipe can easily be doubled to feed more people and is a fun brunch item that’s easier to keep warm. It also makes your home smell amazing, and who doesn’t want that first thing in the morning? You also don’t have to stick with pumpkin. Cooked sweet potato or butternut squash would be wonderful in this dish too. I always encourage you all to make these recipes your own!
Use The Right Kind Of Oats
Since oats are one of the main ingredients in this meal, it’s crucial you use the right kind. You’ll need to use Old-fashion Rolled Oats or Quick Oats. Steel Cut Oats are great, but take longer to cook so I would avoid them for this recipe. Both rolled and instant oats are pre-cooked oats and work well in baking. You can use any brand you like, but I suggest going for gluten-free. I like to keep gluten free oats in my pantry in case we have company or I just want to take a break from gluten for breakfast. My go to brand is One Degree. They’re high quality sprouted oats, gluten free, and glyphosate free. Those things are important to me so that’s what I go with personally. Any brand of oats will work, so please go with what you like!
What’s Baked Oatmeal like?
So I had no idea what to expect when I made baked oatmeal and I’ll say I was pleasantly surprised! I found it to be similar to eating a deconstructed muffin! Baked Oatmeal was fluffy and moist, but still had nice texture with the help of the pumpkin seeds. You can make it firmer buy cooking it a few minutes longer. Toasting the seeds and oats is what really makes this breakfast great for me! I know it’s an extra step, but it’s only 5 minutes. It wakes up the cinnamon and adds and overall nuttiness to the dish that’s more pleasant than just adding the oats in raw. While the seeds & oats toast, I use that time to mix the wet ingredients and prepare the baking dish. So if you’re on the fence about toasting your oats, try it! If you make my Toasted Oat & Pumpkin Baked Oatmeal please comment below and let me know what you think!
Toasted Oat & Pumpkin Baked Oatmeal
Ingredients
- 1 cup rolled or quick oats gluten free if needed
- 1 cup milk of your choice dairy or plant-milk
- 1/4 cup pumpkin puree
- 1 large egg or one flax egg
- 1/4 cup raw pumpkin seeds or sub nut/seed of your choice
- 1/4 cup honey or maple syrup
- 1/2 tsp cinnamon
- 1 tsp baking powder
- pinch of salt
- 1/2 tsp vanilla extract
- 2 tbsp butter or oil plus more for baking dish
Instructions
Toasting The Oats & Seeds
- Heat a skillet over medium heat.
- Add 2 tbsp of butter or oil to the pan. Once warm add in oats and pumpkin seeds and stir.
- Toast over medium heat, stirring occasionally for about 5-8 minutes, until lightly golden brown and they smell fragrant and nutty. During the last minute, sprinkle over 1/2 teaspoon of cinnamon and stir constantly for 1 minute.
- Remove from heat and let them cool slightly for about 5 minutes.
Prepare Other Ingredients
- Preheat oven to 375 degrees.
- Grease the bottom and sides of a 8×8 baking dish, baking pan, or oven safe skillet to prevent sticking. Set aside.
- Meanwhile, in a large bowl add in pumpkin puree, and 1 large egg. Stir well until egg is mixed in thoroughly.
- Add vanilla, baking powder, salt, and honey or maple syrup. Stir to combine until baking powder is dissolved.
- Pour in milk and stir well. Now stir in the toasted oats, pumpkin seeds, and cinnamon.
- Transfer mixture to greased baking dish and gently transfer to the oven.
- Bake for about 30-35 minutes. Baked oatmeal is done when it's brown, set in the middle, and the edges are starting to pull away from the pan.
- Remove from oven and let cool for about 5 minutes.
- Serve & enjoy!