Pumpkin Baked Oatmeal

Spice up your morning routine with this perfectly portioned Pumpkin Baked Oatmeal. Bursting with festive fall flavors and a smattering of sweetness, this easy freezer friendly breakfast brings a little warmth to the day.
2 Servings Recipe By Pin Print
Pumpkin Baked Oatmeal

Ingredients

  • 1 cup Rolled Oats
  • ½ teaspoons Vanilla Extract
  • 1 teaspoon Pumpkin Pie Spice
  • 3 tablespoons Brown Sugar
  • ½ cups Pumpkin, Canned
  • ½ cups Skim Milk
  • ¼ teaspoons Salt

Freezer Containers

Supplies

  • Muffin Tins
  • Cooking Sprays
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, combine oats, vanilla, pumpkin pie spice, brown sugar, canned pumpkin, milk and salt.
  2. Divide and pour into a greased muffin tin.
  3. Bake at 375 degrees for 18-20 minutes, or until oatmeal is set.
  4. Once oatmeal is set, broil for 3 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, combine oats, vanilla, pumpkin pie spice, brown sugar, canned pumpkin, milk, and salt.
  2. Divide and pour into greased muffin tins.
  3. Bake at 375 degrees for 18-20 minutes, or until oatmeal is set.
  4. Once oatmeal is set, broil for 3 minutes.
  5. Remove from oven and allow to cool.
  6. Flash freeze.
  7. Divide among indicated number of gallon freezer bags, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Heat in microwave for 2 minutes until heated through.

11 Comments

Join the discussion
  1. Would this be OK to cook in a casserole, cut into cubes, and freeze individually that way? Would the consistency hold up or would the cube become a heap while thawing?Thanks!

  2. Any chance you can use water instead of milk like you can with instant oatmeal? I love pumpkin, I love oatmeal but cannot stand milk. 🙂 🙂 Thanks!

    1. Yes Rebecca you certainly could try it out. I don’t think it would be as creamy and you could try coconut or almond milk in it’s place too.

  3. I substituted maple syrup in for the brown sugar and cinnamon in for the pumpkin pie spice, then baked in four muffin cups. The recipe refrigerates well and is great for a quick breakfast. I like to eat mine with maple syrup! Really good baked oatmeal that I’ll definitely be making again.

  4. Loved the flavor and the quick hot breakfast! I put mine in a larger bowl after heating and made it creamy with fat free milk. I used to be happy with dry cereal in the morning. Not any more! Loved this!

  5. My kids and I LOVE this. I make it in muffin pans and double it. They eat them so fast!!! I’m wondering if I can sub evaporated milk in place of the fat free

    1. What do you use in the muffin pans to hold the oatmeal, foil lined cups? How do you store them? I’d like to make them using the muffin pans, but I’m unsure about the details.

      1. Kira – I would suggest foil muffin cups. Then just allow them to cool completely, transfer to a freezer storage bag to freeze. When you reheat, make sure you remove the foil liner and reheat in a microwave safe bowl.

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