Name: Pumpkin Baked Oatmeal
Prep time: 5 min
Cook time: 30 min
Ingredients: 2 cups oatmeal; 1 cup pumpkin puree; ½ cup brown sugar; ½ cup sour cream or thick cream; 6 eggs, whisked well; 2 tsp pumpkin spice (or cinnamon); ¼ tsp unrefined salt; 1 cup chopped walnuts (optional); 1½ cups whole milk

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This pumpkin baked oatmeal is a joy to make – everything is mixed in one dish (less clean up) and most of the ingredients can be found in a well stocked pantry. The combination of pumpkin, eggs, and cream makes it fluffy and light, and the walnuts add such a warm, nutty flavor that really lifts this dish.

a rectangular dish of pumpkin baked oatmeal with some walnuts and a slice of pumpkin on the side

Ingredients

a bottle of milk a cup of pumpkin puree a cup of sour cream a bowl of eggs a cup of walnuts a bowl of soaked oatmeal a cup of brown sugar

Note that I totally forgot to include the pumpkin spice in the photo above! If you don’t have pumpkin spice, cinnamon or ground cloves would also work lovely in this dish.

Tips for making this pumpkin baked oatmeal

Everything can be combined a day in advance and kept in the fridge, ready to be baked in the morning.
If you don’t have sour cream, use regular cream or creme fraiche.
Pecans or almonds would also work fine if you don’t have walnuts.
If you have any leftovers, reheat them gently with a little milk on the stove.

Directions

Step 1

The evening before, place the oatmeal in a large bowl and combine with 1 tablespoon lemon juice, 1 tablespoon whole wheat flour and 1 1/2 cups warm water. Stir well and leave in a warm place to soak overnight. If you don’t have lemon juice or whole wheat flour, just use warm water. The purpose of this step is to reduce phytic acid in the oats, but soaking also make the oatmeal cook faster and become creamier when cooked.

Step 2

The next morning (or whenever you are ready to bake it), preheat your oven to 180C/350F.

Place the soaked oats and all the other ingredients (except milk) in a large oven proof casserole dish.

a glass casserole dish with chopped walnuts brown sugar pumpkin puree cinnamon sour milk whisked eggs and soaked oats

Mix it all really well.

a glass casserole dish with eggs walnuts sugar and oatmeal mixed together

Step 3

Now add the whole milk and stir it in gently.

a hand pouring milk from a bottle into unbaked oatmeal in a glass casserole dish and a wooden spoon on the side

The mixture will look really runny. It will thicken a lot as the oatmeal cooks in the oven and will become thicker, custard-like.

a glass casserole dish with unbaked oatmeal milk eggs and walnuts on a marble countertop

Baking the oatmeal

Bake the oatmeal for about 30 minutes. Check on it halfway through baking to make sure it is not getting too dark on top. As you can see in the photo below, my oatmeal turned golden brown and some of the walnuts near the top got really dark (yum!). It also developed a nice crust.

We usually eat it hot with some warm raw milk. For extra decadence, you could also serve it drizzled with thick fresh cream.

a casserole dish with pumpkin baked oatmeal a white bowl of baked oatmeal with milk some walnut pieces and a slice of fresh pumpkin on the bottom

I hope you enjoy this recipe! If you do, you might also like some of my other casserole breakfast dishes.

Baked Oatmeal With Applesauce And Dates

Sourdough Breakfast Casserole With Chicken And Hash Browns

Sourdough French Toast Casserole With Fresh Strawberries

Pumpkin Baked Oatmeal

This pumpkin baked oatmeal is bursting with the flavors of fall! It is easily mixed in one dish and baked in the oven for a hot, comforting breakfast.

Prep Time 5

Cook Time 30

overnight soak 8

Serving Size 5

Equipment

9×14 inch oven proof dish, or similar

Ingredients

2 cups oatmeal
1 cup pumpkin puree
½ cup brown sugar
½ cup sour cream or thick cream
6 eggs, whisked well
2 tsp pumpkin spice (or cinnamon)
¼ tsp unrefined salt
1 cup chopped walnuts (optional)
1½ cups whole milk

Instructions

The evening before, place the oatmeal in a large bowl. Add 1 tbsp lemon juice, 1 tbsp whole wheat flour and about 1½ cups warm water. Mix and leave somewhere warm to soak till next morning.
The next morning (or after about 8-12 hours of soaking time), preheat your oven to 180C/350F.
In a large casserole dish, combine oatmeal with all the other ingredients except milk. Mix really well.
Add the milk and stir it in gently. The mixture will become quite thin – that is fine, almost all the liquid will be absorbed as the oats bake.
Bake the oatmeal for about 30 minutes until set and golden on top. Check on it once during cooking to make sure it is not getting too brown on top.
Serve immediately with some warm raw milk.

Notes

This dish can be assembled in the evening and refrigerated overnight, to be baked the next morning.
Or you can keep the soaked oatmeal in the fridge for up to 24 hours until you are ready to assemble this dish.
If you decide to use unsoaked oats, you will need to add extra milk (or water) to this recipe and possibly bake the dish a bit longer. Soaked oats require less liquid (because they have already absorbed quite a lot during soaking time) and are quicker to cook than unsoaked oats.