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Pumpkin Baked Oatmeal

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Pumpkin Baked Oatmeal

Heather
The Cook
2 Servings
7 Ingredients
11 Comments

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
7 Ingredients
11 Comments

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

Containers

Supplies

  • Muffin Tins
  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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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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