With this pumpkin spice oatmeal recipe, rolled oats are baked in the oven with a liquid concoction that has all of the flavors of a creamy, pumpkin spice latte. It even includes instant espresso powder for a morning pick-me-up!
Have you ever made oven-baked oatmeal? This method of the staple breakfast entrée is simple and hands-off. Simply combine your ingredients and toss them in the oven.
Prep time for this pumpkin spice oatmeal is only 5 minutes, with most of the time being spent on baking this warm, spiced breakfast dish.
- rolled oats (aka. old-fashioned oats) – you can also use quick oats
- unsweetened vanilla oat milk
- pumpkin purée
- maple syrup
- instant espresso powder
- pumpkin pie spice
- Garnishes: shelled pumpkin seeds and cinnamon powder
Baked Oatmeal Vs. Stovetop
Baked oatmeal is quickly growing in popularity as more recipes are being shared in mainstream media. This method of cooking enables a nice firm and chewy consistency, with a golden, crispy exterior. Many people find this much more palatable than mushy stovetop oats.
This recipe is the perfect solution for chilly mornings when you don’t want to spend a lot of time on breakfast prep. Without having to stand over a stovetop pot of oatmeal, you are free to continue your morning routine while this healthy breakfast bakes in the oven.
Tips & Tweaks
I love oat milk in this recipe but feel free to swap it out for any milk of choice (dairy or non). Dairy milk and vanilla soy milk are great for adding in some additional protein. Several different types of nut milks are available to add unique flavor and nutrient profiles.
If you aren’t a fan of the espresso flavor or you are serving it to kids, it can easily be omitted.
You could also mix an egg into the ingredients before baking. Not only does this add protein, but it also acts as a binding agent to give the oatmeal a more casserole-like consistency.
This meal could easily be scaled up and baked in a large casserole dish for an early morning gathering or work event. This warm and comforting dish is sure to be a crowd favorite and is easy to divide up and serve to several people.
Leftovers can be kept in the refrigerator for a few days and reheated as needed. You may need to add in another splash of milk when reheating to keep the original consistency.
Did you enjoy this pumpkin spice latte-style oatmeal? Let me know in the comments and please share the recipe!
Pumpkin Spice Oatmeal
- 1 tablespoon shelled pumpkin seeds
- ¼ teaspoon cinnamon powder
- Preheat the oven to 375°F. Spray an 8” or 9” square baking dish with cooking spray.
- Whisk all of the porridge ingredients together in a large bowl and transfer to the baking dish.
- Bake for 35 to 40 minutes in the preheated oven (until golden and the oat milk has been absorbed). Remove from the oven and let cool for a few minutes.
- Garnish with pumpkin seeds and cinnamon powder. Serve!
- This recipe has also been tested with quick oats and they work well as a substitute for old-fashioned rolled oats.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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