Can I use steel-cut or quick-cooking oats to make baked oatmeal?

You can use old-fashioned rolled oats or quick-cooking oats in this recipe. Rolled oats create a softer, heartier texture, while quick-cooking oats produce a more uniform, bar-like texture. If using quick-cooking oats, start checking for doneness around 30 minutes. I don’t recommend steel-cut oats because they require a different liquid ratio and a much longer cooking time.

Can I prep baked oatmeal with pumpkin the night before?

I wasn’t as happy with the results when I prepared the oatmeal the night before and baked it the next day. During testing, it came out slightly denser, and I noticed a faint bitter taste. You can still prepare it the night before by mixing the ingredients, pouring the mixture into the baking dish, covering it, and refrigerating it overnight. Bake it the next day at 350°F and start checking for doneness around 30 minutes.

Can I make the vegan baked oatmeal ahead of time?

Yes, for the best texture, I prefer baking it ahead of time and storing individual portions in the refrigerator or freezer. Refrigerated baked oatmeal will keep for up to 5 days, and frozen portions can be stored for up to 3 months. See the storage section above for more details.

Can I make pumpkin baked oatmeal without eggs?

Yes, this baked oatmeal is made without eggs and uses ground flaxseed to help bind the oats as they bake.

Pumpkin Baked Oatmeal - Three Little Chickpeas

Description

Pumpkin baked oatmeal is an easy, healthy baked oatmeal made with simple ingredients and warm, cozy spices.

Ingredients

Scale

2 tablespoons (14 grams) ground flax seeds (+ 4 tablespoons water)
2 cups (200 grams) old-fashioned rolled oats
1 and ½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¾ teaspoon baking powder
¼ teaspoon salt
1 cup (240 milliliters) unsweetened dairy-free milk
1 cup (230 grams) canned pumpkin puree (not pumpkin pie filling)
⅓ cup (79 milliliters) maple syrup
1 teaspoon vanilla extract
1/3 cup (37 grams) chopped walnuts, optional

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Instructions

Preheat the oven to 350 F, lightly grease an 8 x 8 inch baking dish or line with parchment paper.
In a small bowl, make the flax egg by mixing 2 tablespoons of ground flaxseed with 4 tablespoons of water. Let it sit and gel for 10 minutes while you prep the rest of the ingredients.
In a large bowl, combine the rolled oats, pumpkin pie spice, ground cinnamon, baking powder, and salt.
Add the milk, pumpkin puree, maple syrup, vanilla extract, flax egg, and chopped walnuts to the oats and stir well (I reserve a couple of tablespoons of chopped walnuts to sprinkle on top).
Pour the mixture into the prepared baking dish, and spread it out evenly.
Bake for 35-40 minutes or until the center is set and the edges have firmed up.
Let cool for about 10-20 minutes before serving.

Notes

Use ground flax seeds, not whole flax seeds.

I use a glass or ceramic baking dish; if you use a metal one, the baking time may vary.

If using quick-cooking oats, use 2 cups (170 grams); start checking for doneness around 27 to 30 minutes.

Give the oatmeal time to cool; this will also help it firm up slightly more.

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: oven
Cuisine: American