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Pioneer Woman Baked Pumpkin Oatmeal - recipe card

Pioneer Woman Baked Pumpkin Oatmeal

  • Author: Anabelle Mclean
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

A warm, custardy baked oatmeal with the spiced sweetness of pumpkin pie and the hearty chew of old-fashioned oats. Each spoonful is soft and creamy in the center with golden, slightly crisp edges, finished with a drizzle of maple syrup or a splash of cold milk.

Ingredients

Scale
  • 2 large eggs, at room temperature
  • 1 1/2 cups whole milk, at room temperature
  • 1/4 cup pure maple syrup
  • 1 cup canned pumpkin puree (100% pumpkin, not pumpkin pie filling)
  • 1 tablespoon unsalted butter, melted, plus extra for greasing the baking dish
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons baking powder
  • 2 cups old-fashioned rolled oats (not quick oats or steel-cut)
  • 1/4 cup chopped pecans, plus 2 tablespoons for topping
  • 3 tablespoons golden raisins
  • 2 tablespoons pepitas (hulled pumpkin seeds), for topping
  • 1/2 cup whole milk, for serving (optional)
  • 3 tablespoons pure maple syrup, for drizzle (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) with a rack positioned in the center. Generously grease an 8×8-inch (20×20 cm) baking dish or 9-inch round ceramic baking dish with unsalted butter, making sure to coat the bottom and all sides so the oatmeal does not stick during baking.
  2. In a large mixing bowl, crack the eggs and whisk vigorously by hand for about 30 seconds until the yolks and whites are fully combined and the mixture is slightly frothy. This ensures the egg proteins are evenly distributed, which helps the oatmeal set evenly.
  3. Pour in the milk, maple syrup, pumpkin puree, melted butter, and vanilla extract. Whisk continuously for 45 to 60 seconds until the mixture is completely smooth with no visible streaks of pumpkin or egg, as clumps of unmixed ingredients can create uneven pockets in the finished dish.
  4. Sprinkle the pumpkin pie spice, ground cinnamon, fine sea salt, and baking powder evenly over the wet mixture. Whisk for another 30 seconds until all the spices and leavening are fully dissolved and the liquid has an even, pale orange color with no visible specks of dry powder.
  5. Add the rolled oats, chopped pecans, and golden raisins to the bowl. Using a sturdy silicone spatula or wooden spoon, fold the dry ingredients into the wet mixture gently but thoroughly, scraping the bottom and sides of the bowl until every oat is fully coated and no dry spots remain.
  6. Pour the oatmeal mixture into the prepared baking dish, using the spatula to spread it into an even layer and press the surface lightly so the oats are just submerged in the spiced custard. This promotes even baking and a cohesive, sliceable texture.
  7. Sprinkle the remaining 2 tablespoons of chopped pecans and the pepitas evenly across the surface of the unbaked oatmeal. This top layer will toast and become fragrant during baking, adding a nutty crunch to contrast with the creamy interior.
  8. Place the dish in the preheated oven and bake for 32 to 35 minutes. The oatmeal is done when the center is just set with only a slight jiggle when the dish is gently shaken, the edges have pulled slightly away from the sides of the dish, and the top is golden brown with a few darker caramelized spots.
  9. Remove the dish from the oven and place it on a wire cooling rack. Let the baked oatmeal rest for 8 to 10 minutes before serving. This resting period allows the custard to firm up fully and makes clean slicing much easier; cutting it straight from the oven may cause the center to collapse and turn runny.
  10. After resting, run a thin butter knife or offset spatula around the inside edge of the dish to release any baked-on edges. Slice the oatmeal into 4 generous squares or wedges using a bench scraper or a sharp, thin-bladed knife, wiping the blade clean between cuts for the neatest pieces.
  11. Serve each portion warm, sliding a thin spatula under each piece to lift it out intact. Drizzle each serving with about 1 teaspoon of additional maple syrup and pour 1 to 2 tablespoons of cold milk around or over the top, if desired. The cold milk against the warm spiced oatmeal is a classic, comforting contrast.
  12. For any leftovers, cool the baked oatmeal completely at room temperature, then cover the baking dish tightly with plastic wrap or transfer portions to an airtight container.

Notes

Storage: Cool completely, cover tightly, and refrigerate for up to 4 days. The baked oatmeal may be covered whole in the dish or cut into individual portions. Freezing: Wrap individual portions in plastic wrap then place in a zip-top freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating (oven): Place a portion in an oven-safe dish, cover with foil, and warm in a 325°F (163°C) oven for 12 to 15 minutes until heated through. Reheating (microwave): Loosen any plastic wrap, then microwave a single portion on medium power (50%) for 60 to 90 seconds, checking halfway, until steaming hot. Add a tiny splash of milk before reheating if the oatmeal has dried out slightly. Do not reheat frozen oatmeal directly in the microwave as it may heat unevenly. This dish is intended as a breakfast porridge-style bake, not a dense sweet bread; texture will be soft and custard-like, similar to bread pudding.

Nutrition

  • Calories: 420
  • Sugar: 25g
  • Sodium: 430mg
  • Unsaturated Fat: 5g
  • Carbohydrates: 58g
  • Fiber: 8g
  • Protein: 13g
  • Cholesterol: 104mg

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Find it online: https://bellesbestbites.com/pioneer-woman-baked-pumpkin-oatmeal-recipe/