Pumpkin Oatmeal
- Total Time: 30 mins
- Yield: 1
Description
This baked oatmeal is the perfect comforting breakfast for crisp autumn mornings.
Ingredients
Units
- 1/3 cup (80 ml) old fashioned rolled oats
- 1/2 tsp ground cinnamon
- pinch of ground nutmeg
- 1/4 tsp baking powder
- 1/4 tsp sugar
- 1/3 cup (80 ml) milk
- 1/3 cup (80 ml) pumpkin puree
- 1 egg white
- 1/4 tsp pure vanilla extract
Toppings:
- 1 tbsp (15 ml) maple syrup
- Pecans (optional)
- Dried cranberries (optional)
Instructions
- Preheat the oven to 350?.
- Combine the oatmeal, cinnamon, nutmeg, baking powder, and sugar in a small bowl.
- Add in the milk, pumpkin puree, egg white, and vanilla.
- Once combined, pour the batter into a greased oven-safe ramekin.
- Bake for 25 minutes, or until oatmeal is set and puffy.
- Remove from oven and top with maple syrup and any additional toppings.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
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Frequently Asked Questions
What kind of dish do I need to bake this oatmeal?
Use an oven-safe ramekin — a small, individual-portion ceramic dish. This recipe yields a single serving (1/3 cup oats, 1/3 cup pumpkin puree, 1/3 cup milk), so a standard 6–8 oz ramekin is the right size. Grease it before pouring in the batter.
How is this different from stovetop oatmeal, and how do I know it’s done?
This is a baked oatmeal: the egg white acts as a binder and the baking powder provides lift, so the mixture bakes at 350°F for 25 minutes until it is set and puffy — more like a cross between porridge and a soufflé than traditional stovetop oatmeal. A set, slightly risen top signals it’s ready.
