Pumpkin Oatmeal Baked Pudding
Indulge in the cozy flavors of fall with this Pumpkin Oatmeal Baked Pudding, a heartwarming twist on a classic breakfast or dessert. Made with wholesome rolled oats, creamy pumpkin puree, and lightly sweetened with maple syrup, this oven-baked dish combines the comforting spices of cinnamon, nutmeg, and ginger for a flavor-packed experience. Perfectly moist and satisfying, this pudding is easy to customize with optional add-ins like crunchy pecans or gooey dark chocolate chips. Ready in just 45 minutes, it’s a nutritious option that works as a make-ahead breakfast, snack, or after-dinner treat. Serve it warm with a dollop of Greek yogurt or a drizzle of extra maple syrup for a decadent finish. Warm, wholesome, and easy to prepare, this pumpkin oatmeal recipe is the perfect way to celebrate seasonal flavors!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Pumpkin puree
- 2 cups Milk (dairy or plant-based)
- 0.3333 cup Maple syrup
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.3333 cup Chopped pecans or walnuts (optional)
- 0.25 cup Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish or a similar-sized dish with butter or non-stick cooking spray.
In a large mixing bowl, combine the rolled oats, ground cinnamon, ground nutmeg, ground ginger, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
In another medium-sized bowl, whisk together the pumpkin puree, milk, maple syrup, eggs, and vanilla extract until smooth and fully combined.
Pour the wet mixture into the bowl with the dry ingredients. Stir until all the oats are evenly coated and the mixture is fully combined.
If using, gently fold in the chopped pecans or walnuts and dark chocolate chips at this stage.
Pour the mixture into the prepared baking dish and spread it out evenly using a spatula.
Bake in the preheated oven for 30-35 minutes, or until set and the top is golden. The pudding should be firm but not dry.
Remove the dish from the oven and let it cool for 5-10 minutes before serving. This allows the pudding to set completely.
Serve warm on its own or topped with a dollop of Greek yogurt or a drizzle of additional maple syrup for extra sweetness.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 266.0 g | 97% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 129.9 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 914 mg | 70% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2567 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
