Pioneer Woman Baked Pumpkin Oatmeal

Pioneer woman baked pumpkin oatmeal is a cozy fall breakfast with canned pumpkin, oats, brown sugar and warm baking spices, ready in just 50 minutes. That makes it a hearty make ahead pick for weekend brunch, holiday mornings or busy school days, since it feeds eight from one pan.

Straining the pumpkin through cheesecloth decides if this dish works, because too much water makes the oatmeal soggy instead of firm. If you skip that step, each piece crumbles instead of slicing cleanly.

Most pumpkin oatmeal cooks on the stovetop into a mushy bowl, but baking this mixture gives it a sturdy texture closer to a granola bar. Once it cools you can cut it into squares, which makes it work as a grab and go breakfast the next morning.

Pioneer Woman Baked Pumpkin Oatmeal

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

308

kcal

Thick, spiced oatmeal baked until set enough to slice like a snack cake, then topped with creamy Greek yogurt and a sprinkle of cinnamon sugar.

Ingredients

• 1 can (15 oz. size) pumpkin puree
  

• 3 c. old fashioned oats
  

• 3/4 c. packed light brown sugar
  

• 1 tsp. baking powder
  

• 3/4 tsp. fine sea salt
  

• 1 1/2 tsp. cinnamon
  

• 3/4 tsp. ginger
  

• 1/4 tsp. cloves
  

• 1/4 tsp. allspice
  

• 1 1/4 c. milk
  

• 2 eggs
  

• 4 tbsp. unsalted butter, melted and cooled
  

• 1 tsp. vanilla
  

• Greek yogurt and cinnamon sugar, to serve

Directions

• Strain the pumpkin: Line a mesh sieve with cheesecloth at least 30 minutes before you start, then place the pumpkin puree inside to drain. Once it sits for a while, press it with a spoon so the excess water runs off.
• Prep the pan: Grease an 11x7-inch pan and preheat your oven to 350°F while the pumpkin drains.
• Mix the dry ingredients: Stir the oats, brown sugar, baking powder, salt and all four spices together in a large bowl so they spread evenly.
• Mix the wet ingredients: Squeeze the cheesecloth one last time and scoop 3/4 cup strained pumpkin into a second bowl. Then whisk in the milk, eggs, melted butter and vanilla until smooth.
• Combine and pour: Stir the wet mixture into the dry mixture until combined, then pour the batter into the prepared pan.
• Bake: Bake for 35 minutes or until the oatmeal feels firm in the center and looks like a snack cake.
• Serve: Cut into pieces and serve warm with a dollop of Greek yogurt and a sprinkle of cinnamon sugar.

Tools for this recipe

• Olicity grade 90 cheesecloth, Cuisinart fine mesh strainer set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh pumpkin instead of canned?

You can use fresh pumpkin, but strain it longer since fresh holds more water than canned. That means starting with a full cup of puree, because you need about 3/4 cup after it drains.

How long does baked pumpkin oatmeal keep?

It keeps covered in the fridge for about four days, and a piece reheats in 40 seconds at 80% power. If you are in a rush, just eat it cold, because it holds up well at room temperature too.

Can I prep baked pumpkin oatmeal the night before?

Strain the pumpkin and mix the dry ingredients the night before, since both hold well in the fridge. Once morning comes, just whisk the wet ingredients, combine and bake, which cuts your active time to about five minutes.

What if I do not have cheesecloth to strain the pumpkin?

A clean kitchen towel or paper towels layered in a mesh sieve work the same way, since you just need something to catch the puree. If you only have coffee filters, those work too, though they drain a bit slower.

What is the most common mistake with baked oatmeal?

Using too much liquid is the biggest issue, which is why straining the pumpkin matters so much. If the batter looks watery before baking, let it drain longer, because a wet mix turns into a texture that falls apart.