Homestead on Lakeside

One of our family’s favorite breakfasts for a busy morning is baked oatmeal. So of course when October arrives we turn our usual baked oatmeal into a fall themed warm and toasty pumpkin spice baked oatmeal. Baked oatmeal is perfect for busy mornings. It’s a one pot dish that fills our bellies and your favorite seasonal ingredients can be added to it.

The morning before Hurricane Helene was to hit our area, we had a homeschool field trip already planned to the zoo. It was to be a rainy day with pre-hurricane storms coming through, but if we got to the zoo early enough, we would be able to enjoy the animals for most of the morning.

The zoo homeschool field trip ended up being the perfect way to spend the day. We fed the giraffes and kangaroos. Watched the monkeys swing above our heads. And talked to the parrots. Although it was a stormy drive home, we made it back safely and then hunkered down for the storm that hit the next day.

Since we needed a quick, easy, and hearty breakfast to fill our bellies before our day at the zoo. This pumpkin spice baked oatmeal was the perfect way to start out busy day. The nice thing about baked oatmeal is that you can add anything to it depending on the season or the ingredients you have on hand.

I usually add the ingredients together the night before for an easy bake in the morning. Here is my usual version of baked oatmeal that was adapted for the fall season. Or you can check out my cranberry apple baked oatmeal that I love to make with leftover cranberries from Thanksgiving.

Pumpkin Spice Baked Oatmeal Ingredients:

• 3 cups of rolled oats (I like to use these organic sprouted rolled oats)
• 1 cup of maple sugar or brown sugar (Here is my favorite maple sugar that I use for most of my baking)
• 2 tsp of cinnamon
• 1/4 tsp of ground cloves
• 1/2 tsp of ground cardamom
• 1/4 tsp of ground nutmeg
• 1/4 tsp of ground allspice
• 2 eggs
• 1 cup of kefir or milk
• 4 tbsp of melted butter
• 1/2 cup of pumpkin puree
• 1/2 tsp of salt
• 2 tsp of baking powder
• 2 tsp of vanilla (here is my recipe for making homemade vanilla extract)
• 1 cup of chopped nuts (I used cashews, but walnuts or pecans would be delicious too)

Pumpkin Spiced Baked Oatmeal Recipe:

If you’re putting the ingredients together at the same time that you will be baking it, preheat your oven to 350F. Otherwise, add your ingredients together the night before and store them in the refrigerator until you’re ready to bake it the next morning.

Start by melting the butter over low to medium heat on the stove top.  Then, allow to cool slightly while mixing the rest of your ingredients.  Mix the oats, sugar, cinnamon, cardamom, allspice, nutmeg, cloves, eggs, kefir, salt, vanilla, pumpkin, and baking powder.  Then, mix in the melted butter. Lastly, add in your nuts.

If making this the night before, add all of your mixture to a 9×13 pan, cover, and place in the refrigerator.

When ready to bake the oatmeal, preheat your oven to 350F, add to a 9×13 pan, and bake for 30 to 40 minutes. If your oatmeal mixture is cold from the fridge, it will take closer to 40 minutes to bake. Bake until the top is lightly golden brown. When serving, I like to top the baked oatmeal with a dollop of yogurt and then drizzle with maple syrup. Enjoy your pumpkin spice baked oatmeal!

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Pumpkin Spice Baked Oatmeal

Rachel

One of our family's favorite breakfasts for a busy morning is baked oatmeal. So of course when October arrives we turn our usual baked oatmeal into a fall themed warm and toasty pumpkin spice baked oatmeal. Baked oatmeal is perfect for busy mornings. It's a one pot dish that fills our bellies and your favorite seasonal ingredients can be added to it.

Print Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Servings 8

Ingredients

  

• 3 cups rolled oats
• 1 cup maple sugar or brown sugar
• 2 tsp cinnamon
• 2 eggs
• 1 cup kefir or milk
• 4 tbsp melted butter
• 1/2 tsp salt
• 2 tsp baking powder
• 2 tsp vanilla extract
• 1 cup chopped cashews, walnuts, or pecans
• 1/2 cup pumpkin puree
• 1/2 tsp ground cardamom
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp cloves

Instructions

 

• If you’re putting the ingredients together the same time that you will be baking it, preheat your oven to 350F. Otherwise, add your ingredients together the night before and store in the refrigerator until you're ready to bake it the next morning.
• Start by melting the butter over low to medium heat on the stove top.  Then, allow to cool slightly while mixing the rest of your ingredients.  Mix the oats, sugar, cinnamon, cardamom, allspice, nutmeg, cloves, eggs, kefir, salt, vanilla, pumpkin, and baking powder.  Then, mix in the melted butter. Lastly add in your nuts.
• If making this the night before, add all of your mixture to a 9×13 pan, cover, and place in the refrigerator.

  When ready to bake the oatmeal, preheat your oven to 350F, add to a 9×13 pan, and bake for 30 to 40 minutes. If your oatmeal mixture is cold from the fridge, it will take closer to 40 minutes to bake. Bake until the top is lightly golden brown. When serving, I like to top the baked oatmeal with a dollop of yogurt and then drizzle with maple syrup. Enjoy your pumpkin spice baked oatmeal!