Bite into the delicious, gooey center of this pumpkin oatmeal bake with a crunchy, buttery topping that will melt in your mouth! Enjoy it warm for breakfast or as a dessert topped with ice cream.
Making Overnight Oatmeal
This recipe for pumpkin oatmeal can easily be adjusted to be made asap. Simply by replacing the old fashioned rolled oats with minute oats (or quick oats) you can achieve a similar result in way less time.
However, the overnight method is super convenient if you are wanting the oatmeal for breakfast the following day. It also helps the oats to absorb all the flavor.
You can also pre-mix the streusel topping. Mix both the oat ingredients and the streusel ingredients separately. Then the following morning you can top the oats and put it in the oven.
*If you are using minute oats premixing is not necessary the night before.
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Pumpkin Oatmeal for Dessert
This recipe is not limited to breakfast! Making this oatmeal for dessert is totally acceptable. Here’s some tips for how to turn this breakfast into dessert…
- For old fashioned oats prep the oatmeal in the morning instead of night.
- Add a bit more butter to the topping.
- Slightly “undercook” the oats. Bake for about 3-5 minutes less for it to be a big more gooey.
- Top with vanilla ice cream!
Fallidays on the Blog
Happy Fallidays!! If you like this recipe stick around because we are here for you this fall season. Join us here on the blog for all the autumn recipes, fall homemaking, and mom life.
Check out more of our fall posts like apple cinnamon muffins, at home fall coffee recipes, and pumpkin bites!
If you’re enjoying the fall recipes this season be sure to share them with friends and family!
Ingredients for Pumpkin Oatmeal
Here’s everything you need for overnight pumpkin oatmeal….
- Old Fashioned rolled oats
- Maple syrup (or cane sugar)
- Brown coconut sugar (or brown sugar)
- Whole milk
- Pumpkin purée
- Pumpkin spice
- Cinnamon
- One egg (optional)
- All-purpose flour
- One stick butter or oil substitute (coconut oil is best)
- Salt
I usually add a “tips” section however, this recipe is very straightforward! There aren’t any tricks, just throw it all together and go. It’s that easy!
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Storing Pumpkin Oatmeal
Pumpkin cinnamon oatmeal tastes best fresh and warm. If you have a large family or you are making this to share you probably will not need to worry about storage. However, if you do need to store the oatmeal it can be stored in the refrigerator for 3-4 days. It is best heated in the oven covered with foil. This keeps the topping crunchy. Although if you need it quickly the microwave is an option.
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Overnight Pumpkin Cinnamon Oatmeal
Ingredients
Oats
- 2 cups old fashioned oats
- 2 cups whole milk or milk substitute
- ½ cup maple syrup or honey
- 8 oz pumpkin puree
- 2 tsp cinnamon
- 1 tsp pumpkin spice optional
- 1½ tsp baking powder
Topping
- 1 cup old fashioned oats
- ½ cup all-purpose flour
- ½ cup brown coconut sugar
- ¼ tsp salt
- ½ cup melted butter
Instructions
- Combine oats, milk, maple syrup, pumpkin puree, cinnamon, (pumpkin spice, optional), and baking powder.
- Allow to sit in the refrigerator overnight.
- Combine melted butter, salt, brown coconut sugar, flour, and oats in a separate container. This will be your topping to pour over the oats.
- Place oat mixture in a greased pan then top with topping mixture.
- Bake at 350℉ for 30-35 minutes or until topping is golden brown. Serve warm for breakfast or warm with ice cream for dessert.
