Until yesterday, I’d never tried baked oats.
Could that really be true?
Me?? With all of the Healthy Oatmeal Recipes?
Yes, somehow, it’s true. Baked oatmeal has been on my list for a long time, but that “to make” list is kinda lengthy. Thankfully, I finally got around to it… and now I am kicking myself (hard!) for not trying baked oatmeal sooner! I see many bowls (ramekins?) of it in my chocolate-covered future.
Single Serving Baked Pumpkin Oatmeal
Ingredients
- 1/2 cup rolled oats (50g)
- 1/4 tsp pure vanilla extract
- 1/2 tsp cinnamon, and optional 1/8 tsp pumpkin pie spice
- sweetener, such as 1 1/2 to 2 tbsp maple syrup or 1 to 1 1/2 packs stevia
- 1/4 cup canned pumpkin (applesauce or banana also work)
- 1/4 cup milk of choice, or nondairy creamer, or water (scale back by a tbsp if using liquid sweetener)
- 1/8 tsp salt
- Optional: 1 to 2 tbsp oil or favorite nut butter (if oil, scale the milk back by a tbsp)
- Optional: raisins, walnuts, brown sugar to sprinkle on top, etc.
Instructions
Single Serving Baked Pumpkin Oatmeal: Preheat oven to 380 degrees. Combine raw oats, spices, pumpkin, and milk. Pour into a greased 1-cup ramekin (or two 1/2-cup ramekins) or a mini-loaf pan. Cook for 20 minutes or more, until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust). You can even make this the night before. Edit: some readers told me that they like to make multiple servings at once and freeze leftovers for an instant breakfast! A few readers have had success making this in the microwave, but I haven’t tried.
So, Pumpkin Boatmeal?
It was like biting into a warm pumpkin-oatmeal cookie. Highly, highly recommended! I thought I’d miss my creamy oats, but surprisingly I didn’t miss them one bit groat. I should’ve known: oatmeal in any form is pretty much guaranteed to be a hit with me.
So delicious! I haven’t had luck finding pumpkin pie puree, so I use canned sweet potato casserole puree instead! Raisins are delicious in it too. Freezes like a charm! Thanks for the marvelous recipe 😀
Had this for breakfast and it was fabulous! All your recipes I have tried have been wonderfully delicious. I’m so glad I stumbled upon your blog through pinterest. Keep up the great work! 🙂
These are SO good. I make them once a week, but I triple the recipe and cook them in muffin tins. I eat two a morning for breakfast, and they keep me full till lunch. I add a handful of craisins, shredded coconut, or chocolate chips for added sweetness 🙂
YUM!!!!! This was so good!!!! Can’t wait to see more flavors….like snickerdoodle or sugar cookie…or any new oatmeal baked/regular that you invent!!! Next time I want to try this with molasses in place of the maple sugar… This time I used agave since I don’t have maple syrup or stevia
GENIUS!! Aromatherapy and hearty comfort food all in one. I made this today in a 4-mini-loaf pan; I will be freezing 2 of these to bring to work with me for a quick breakfast. Thank you so much for this awesome, healthy recipe! Sharon
I can definitely vouch for how incredible these baked oatmeal recipes are! I hadn’t tried this one before but it worked out perfectly this morning. I only changed the recipe a little bit by omitting any sweetener and using .5tbsp of coconut oil. YUM. The hint of coconut mixed with pumpkin was to die for. I split the recipe between two ramekins, ate one for breakfast, went for a run, and had the other when I got back!
This looks so good! Planning on trying it on Saturday. I was wondering if you could use voluminous oatmeal trick on the oats you use in the recipe?? That’d be fantastic.
Any idea if the boatmeal can be made in a muffin tin instead?
Yes, definitely 🙂
Hi Katie! I recently found your blog, and I LOVE everything I’ve seen so far! I found it because I have been searching for vegan recipes for baked goods–I did an allergy test with my doctor a few weeks ago and discovered I’m allergic to cow’s milk and eggs. I’m a very avid baker, so I’ve been having to re-learn my craft. I’m learning a lot from you! 🙂 Anyway, I’m so excited to try this recipe, but I’m wondering if you have any suggestions on quantities if I wanted to make a week’s-worth-ish in a 9×9 pan? Thank you so much!
Try this recipe: https://lett-trim.today/2013/05/15/sunshine-breakfast-baked-oatmeal-recipe/%3C/a%3E%3C/p%3E
Um, I didn’t see an email so I wasn’t sure if I should post this, but decided that I would want to know. I was looking for baked pumpkin oatmeal recipes on the
I thought the post sounded familiar, so I double-checked. Perhaps you already know or don’t agree that the content/writing are familiar and if so, please feel free to delete this comment.
Thanks for letting me know… I really appreciate it when people take the time to tell me things like this. Thanks, Ruby! 🙂