Pumpkin Orange Baked Oatmeal Recipe
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.
- 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
Scale
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
- 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.
- Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, maple syrup, egg, and vanilla extract until smooth and well combined.
- 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.
- 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.
- 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.
- 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
