Print

Pumpkin Orange Baked Oatmeal Recipe

Pumpkin Orange Baked Oatmeal Recipe
Print Recipe

★★★★★

4.9 from 7 reviews

This Pumpkin Orange Baked Oatmeal is a warm, cozy breakfast that combines the vibrant flavors of fresh orange juice and rich pumpkin puree. Infused with aromatic pumpkin pie spice and sweetened naturally with maple syrup, this baked oatmeal offers a comforting and nutritious way to start your day. Optionally studded with crunchy pecans, it’s perfect for fall mornings or whenever you crave a hearty, wholesome dish.

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

  1. Preheat Oven: Preheat oven to 375ºF. Grease a 9-inch baking dish or six individual ramekins to prevent sticking, then set them aside.
  2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, maple syrup, egg, and vanilla extract until smoothly combined and slightly fluffy.
  3. Add Dry Ingredients: Stir in the oats, pecans (if using), pumpkin pie spice, baking powder, and salt, ensuring all ingredients are well incorporated.
  4. Combine Liquids: Pour in the Florida orange juice and milk or milk alternative, mixing thoroughly to create a thick, consistent batter.
  5. Prepare for Baking: Transfer the batter into the greased baking dish or divide evenly among the individual ramekins, smoothing the tops.
  6. Bake: Place in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. For individual ramekins, bake for 20 to 25 minutes.
  7. Serve: Serve warm directly from the oven or refrigerate and serve chilled. Top with additional milk, maple syrup, yogurt, or fresh fruit according to preference.

Notes

  • For a vegan version, substitute the egg with a flax egg and use a plant-based milk alternative.
  • Pecans add crunch but can be omitted for a nut-free dish.
  • You can adjust the sweetness by adding more or less maple syrup.
  • This recipe can be made ahead and stored in the fridge for up to 4 days or frozen for up to 1 month.
  • Orange juice adds a fresh citrus note – for a less tangy version, consider using apple juice instead.

Nutrition

Keywords: pumpkin baked oatmeal, orange juice oatmeal, fall breakfast recipe, healthy baked oatmeal, pumpkin pie spice oatmeal

Find it online: https://yumwithmia.com/pumpkin-orange-baked-oatmeal-recipe/