Have Baked Pumpkin Oatmeal as a Delicious Autumn Breakfast

Fall brings with it a stunning array of colors, a wondrous ambiance, and a cornucopia of fresh produce, such as pumpkins! There are many different recipes that make use of pumpkins, such as pumpkin pie, cream soup, and many others. This fall, be sure to try out this easy and yummy baked pumpkin oatmeal recipe that makes a delicious breakfast and can keep for a few days in the fridge!

Have Baked Pumpkin Oatmeal As a Delicious Autumn Breakfast
What’s Needed for This Baked Oatmeal Recipe

For a dish that yields around eight servings, you’ll need:

  • Four cups of rolled oats
  • A teaspoon of ground cinnamon
  • A teaspoon and a half of grated nutmeg
  • 2 teaspoons of baking powder
  • Half a teaspoon of salt
  • A pinch of ground cloves
  • 4 large eggs
  • Two-thirds of a cup of raw pepitas (divided)
  • A 15-ounce can of pumpkin puree
  • A third of a cup of maple syrup
  • One and three-quarters of a cup of cashew milk (or your milk of choice)
  • One tablespoon and one teaspoon of freshly grated ginger
  • 6 tablespoons of olive oil (extra virgin)
  • A tablespoon of vanilla extract
  • Three ripe D’Anjou pears sliced into half-inch pieces (fill about 3 cups)


Prepping This Oatmeal Dish

Let your oven start heating to 375 Fahrenheit. In a bowl, put together the oats, one-third of a cup of pepitas, salt, cloves, nutmeg, and baking powder. In a different bowl, whisk the four eggs. Whisk in the cashew milk, pumpkin pure, ginger, oil, vanilla, and maple syrup. Stir in the dry ingredients until they’re just combined.

Bake and Serve

Get your 9 by 13-inch baking dish and lightly oil it. Scatter most of the pears on the bottom of the tray, keeping one cup of pears. Spread the oatmeal and pumpkin batter in the baking dish and scatter the remaining pears on top. Do the same with the remaining pepitas. Bake the dish for 40-50 minutes until it looks properly set and the edges start to brown. Let it cool for a few minutes. Serve and enjoy!