Here’s what I love about pumpkin:
Pumpkin is a good source of antioxidants, including beta-carotene, which may help to protect your skin from sun damage. Beta-carotene is turned into vitamin A in your body, and this vitamin may help to boost immunity and fight off infections. This powerful antioxidant may also help promote eye health, by lowering the risk of cataracts. (A common cause of blindness.) Pumpkin is high in potassium, which may help to lower the risk for stroke and it may also lower blood pressure. This orange squash also contains lutein and zeaxanthin, which may help to promote eye and skin health.
Pumpkin is also the official flavor of Fall, if you ask me. Adding it to this baked oatmeal recipe makes it ultra-cozy and comforting.
Using flax eggs keeps the recipe cholesterol-free, and vegan friendly, but feel free to substitute, if needed. Chia seeds can also be used instead of flax. To make this recipe, you’ll simply stir all of the ingredients together, then pour into a pan and bake!
Let the baked oatmeal cool for at least 10 minutes before slicing into it.
How Long Does Baked Oatmeal Last?
Baked oatmeal can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. I recommend baking this oatmeal as soon as you make it, and then reheating from there as a make-ahead option. I’m not sure that it will work if you want to stir everything together
How to Make Baked Oatmeal Cups
You can prepare this pumpkin baked oatmeal in a muffin tin, instead of a square baking pan. It makes for easy portioning! To reheat the whole thing: Cover and place it in the oven for 10 to 15 minutes at 350ºF, or until heated through. Be careful not to place a cold glass dish in a hot oven, or the dish might shatter. (In this case, metal is a safer option.) To reheat a single slice: I usually use the “reheat” option on my air fryer. It’s warm in 2 to 3 minutes! I use this as an alternative to using a microwave, but that’s always an option, too. (My best guess is 20 seconds in a microwave would probably do the trick.)
Simply stir together the ingredients as directed, then divide the mixture between 12 muffin liners. In this case, the baked oatmeal will only need to cook for 30 minutes.
Let them cool, then serve right away or store them in the fridge for a fast breakfast on-the-go.
More Pumpkin Recipes
If you want even more pumpkin recipe ideas, try one of the following!
Pumpkin Smoothie (tastes like pie!) Vegan Pumpkin Pie Flourless Pumpkin Bars (the best thing ever) Pumpkin Spice Latte Slow Cooker Pumpkin Soup Pumpkin Oatmeal Muffins (fruit-sweetened) No-Bake Pumpkin Tarts Double-Chocolate Pumpkin Muffins
If you try this Pumpkin Baked Oatmeal recipe, please leave a comment below letting me know how it works for you. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience. — Reader Feedback: What’s your favorite Fall breakfast?
