Take the guesswork out of breakfast by making this seasonal twist on baked oatmeal in advance. Simply portion, heat, and enjoy!
A Seasonal Twist on Baked Oatmeal
Whether you’re hosting family members for the holidays, or just want to look out for your own breakfast needs, baked oatmeal is the solution! Made with a mix of healthy and seasonal ingredients, it’s a warm, comforting way to start the morning, and the best part is, you make it ahead of time.
Simply heat your portion of baked oatmeal when ready to eat, drizzle with maple syrup for a little extra sweetness, and top with a dollop of Greek yogurt (or leftover homemade whipped cream for an extra treat).
This baked oatmeal recipe also works well if you’re hosting gluten-free guests. Just be sure to buy certified gluten-free oats. You can also swap the seasonal inclusions for whatever you have on hand, or whatever you need to use before it goes bad – chopped apples, berries, nuts, etc.
Baked Pumpkin Spice Oatmeal
- 2 cups old-fashioned rolled oats
- 1/4 cup chia seeds
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon cardamom
- 1/2 teaspoon salt
- 1 cup whole milk or non-dairy milk
- 1 cup plain Greek yogurt, for a dairy-free option: coconut or almond-based yogurt
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon pure vanilla extract
- 1 cup Mini chocolate chips
- 1 ½ cups dried cranberries
- ½ - 1 cup pecans
- Greek yogurt
- Maple syrup
- In a large bowl, whisk together the oats, chia seeds, baking powder, spices, and salt.
- Add the milk, yogurt, pumpkin puree, eggs, and vanilla, and mix until combined.
- Gently fold in your desired mix-ins.
- Transfer the oat mixture to a lightly greased baking dish. Smooth the top with a spatula.
- Bake at 350°F for 25-30 minutes, until the top and edges are golden brown.
- Serve warm with a dollop of Greek yogurt and a drizzle of maple syrup.