Pumpkin Orange Baked Oatmeal Recipe

Introduction

This Pumpkin Orange Baked Oatmeal is a comforting and flavorful breakfast perfect for fall mornings. Combining pumpkin puree with bright Florida orange juice, it offers a cozy twist on classic baked oats. It’s easy to prepare and can be enjoyed warm or cold with your favorite toppings.

Ingredients

• 1 cup Florida Orange Juice
• 1 cup canned pumpkin puree
• 1/4 cup maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups large flake or old-fashioned oats
• 1 cup pecans (optional)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk or milk alternative

Instructions

1. Step 1: Preheat your oven to 375ºF. Grease a 9-inch baking dish or six individual ramekins and set aside.
2. Step 2: In a large bowl, whisk together the pumpkin puree, maple syrup, egg, and vanilla extract until smooth.
3. Step 3: Stir in the oats, pecans (if using), pumpkin pie spice, baking powder, and salt until evenly combined.
4. Step 4: Add the orange juice and milk to the oat mixture, stirring gently to combine everything.
5. Step 5: Pour the mixture into your prepared baking dish or divide among ramekins.
6. Step 6: Bake for 30 to 35 minutes if using a baking dish, or 20 to 25 minutes for individual ramekins, until the top is set and a toothpick inserted in the center comes out clean.
7. Step 7: Serve warm, or refrigerate and enjoy cold with toppings such as additional maple syrup, yogurt, or fresh fruit.

Tips & Variations

• For a nut-free version, simply omit the pecans or substitute with sunflower seeds for added texture.
• Add a handful of raisins or dried cranberries to the oat mixture for a touch of natural sweetness and chewiness.
• Use almond milk or oat milk as a dairy-free alternative to regular milk.
• Top with a dollop of Greek yogurt and a drizzle of honey for extra creaminess and flavor.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 45 seconds to 1 minute, or enjoy cold topped with yogurt or milk.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the baked oatmeal the night before and refrigerate it overnight. Bake it fresh in the morning, or bake ahead and reheat before serving.

Can I freeze the baked oatmeal?

Absolutely. Portion the baked oatmeal into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Pumpkin Orange Baked Oatmeal Recipe

Print Recipe

★★★★★

4.8 from 97 reviews

This Pumpkin Orange Baked Oatmeal is a warm, comforting breakfast dish perfect for fall. Combining the rich flavors of canned pumpkin, Florida orange juice, and pumpkin pie spice, this baked oatmeal is naturally sweetened with maple syrup and enhanced with crunchy pecans. It’s easy to prepare and can be baked in a single dish or individual ramekins. Serve it warm or chilled with your favorite toppings like yogurt, fresh fruit, or a drizzle of maple syrup.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 1 cup Florida Orange Juice
• 1 cup canned pumpkin puree
• 1/4 cup maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk or milk alternative

Dry Ingredients

• 2 cups large flake or old-fashioned oats
• 1 cup pecans (optional)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 375ºF (190ºC). Lightly grease a 9-inch baking dish or prepare 6 individual ramekins to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, maple syrup, egg, and vanilla extract until smooth and well combined.
3. Add Dry Ingredients: Stir in the oats, pecans (if using), pumpkin pie spice, baking powder, and salt. Mix until the oats and spices are evenly distributed.
4. Combine Liquids: Pour in the Florida orange juice and milk or milk alternative. Stir gently until all ingredients are incorporated and the mixture is evenly moistened.
5. Transfer and Bake: Pour the oatmeal mixture into the prepared baking dish or spoon into the ramekins. Place in the oven and bake for 30 to 35 minutes if using a larger dish, or 20 to 25 minutes for individual ramekins, until a toothpick inserted in the center comes out clean.
6. Serve: Enjoy warm right out of the oven, or refrigerate and serve chilled later. Top with additional milk, maple syrup, yogurt, and fresh fruit as desired for extra flavor and texture.

Notes

• You can substitute pecans with walnuts or omit nuts altogether for a nut-free version.
• Use any milk alternative such as almond, soy, or oat milk to make it dairy-free.
• For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use maple syrup as the sweetener.
• This baked oatmeal can be stored in the refrigerator for up to 4 days and reheated before serving.
• Adjust pumpkin pie spice to taste or substitute with a mix of cinnamon, nutmeg, and ginger if unavailable.

Keywords: pumpkin baked oatmeal, orange juice baked oats, fall breakfast, pumpkin pie spice oatmeal, baked oats with pecans, maple syrup baked oatmeal, healthy breakfast recipes