Introduction

Start your morning with a warm and comforting Pumpkin Orange Baked Oatmeal. This wholesome dish combines seasonal pumpkin and zesty orange juice for a flavorful breakfast that’s both nutritious and easy to prepare.

A square piece of golden-brown baked oatmeal with a slightly crispy top layer sits on a white plate. The oatmeal looks soft and textured, showing oats in a warm caramel color. On top, there is a neat dollop of white cream or yogurt, smooth and thick. The plate rests on a white marbled surface with a colorful cloth underneath, including hints of red, green, and blue in a patterned design. In the background, a small orange pumpkin sits next to a clear glass bowl filled with more white cream. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Florida Orange Juice
1 cup canned pumpkin puree
1/4 cup maple syrup
1 large egg
1 teaspoon vanilla extract
2 cups large flake or old-fashioned oats
1 cup pecans (optional)
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk or milk alternative

Instructions

Step 1: Preheat the oven to 375ºF. Grease a 9-inch baking dish or six individual ramekins and set aside.
Step 2: In a large bowl, whisk together the pumpkin puree, maple syrup, egg, and vanilla extract until smooth.
Step 3: Stir in the oats, pecans (if using), pumpkin pie spice, baking powder, and salt until well combined.
Step 4: Pour in the Florida orange juice and milk, stirring gently to combine all ingredients.
Step 5: Transfer the mixture into the prepared baking dish or ramekins.
Step 6: Bake for 30 to 35 minutes if using the baking dish, or 20 to 25 minutes for individual ramekins, until a toothpick inserted in the center comes out clean.
Step 7: Serve warm or refrigerate. Enjoy with your favorite toppings such as additional milk, maple syrup, yogurt, or fresh fruit.

Tips & Variations

For extra texture, try adding dried cranberries or raisins alongside the pecans.
Use almond milk or oat milk as a dairy-free alternative for a vegan-friendly option.
Adjust the sweetness by increasing or decreasing the maple syrup to suit your taste.
Swap pumpkin pie spice for a mix of cinnamon and nutmeg if you prefer a simpler flavor.

Storage

Store any leftover baked oatmeal covered in the refrigerator for up to 4 days. To reheat, microwave individual portions until warm or place the whole dish in a preheated 350ºF oven for 10-15 minutes. You can also freeze portions for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A white round plate holds one square piece of baked oatmeal with a rough, golden-brown textured top layer made of toasted oats and visible spices. On top of the oatmeal is a generous scoop of light beige creamy ice cream or whipped topping, slightly melting at the edges. The plate sits on a bright, colorful fabric with red, green, and blue patterns, and a small pumpkin is visible on the white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare it the night before and bake it fresh in the morning, or bake it ahead and reheat portions as needed.

Is it possible to make this recipe gluten-free?

Absolutely. Use certified gluten-free oats to ensure the dish suits a gluten-free diet.

Pumpkin Orange Baked Oatmeal Recipe

Print Recipe

★★★★★

4.4 from 102 reviews

This Pumpkin Orange Baked Oatmeal is a comforting and nutritious breakfast dish that combines the warmth of pumpkin and pumpkin pie spice with the bright, citrusy flavor of Florida orange juice. Baked to perfection with oats, pecans, and a hint of maple syrup, it’s perfect served warm or chilled with your favorite toppings like yogurt, fresh fruit, or extra maple syrup.

Author: Dana
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

1 cup Florida Orange Juice
1 cup canned pumpkin puree
1/4 cup maple syrup
1 large egg
1 teaspoon vanilla extract
1/2 cup milk or milk alternative

Dry Ingredients

2 cups large flake or old-fashioned oats
1 cup pecans (optional)
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt

Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 375ºF (190ºC). Grease a 9-inch baking dish or six individual ramekins to prevent sticking and set aside.
Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, maple syrup, egg, and vanilla extract until smooth and well combined.
Add Dry Ingredients: Stir in the oats, pecans (if using), pumpkin pie spice, baking powder, and salt, ensuring all ingredients are evenly distributed.
Combine Liquids: Pour in the Florida orange juice and the milk or milk alternative, stirring gently to combine all the ingredients into a moist batter.
Transfer and Bake: Pour the mixture into the prepared baking dish or divide evenly among the ramekins. Bake in the preheated oven for 30 to 35 minutes for a single baking dish, or 20 to 25 minutes for individual ramekins. Check doneness by inserting a toothpick in the center; it should come out clean.
Serve: Allow the baked oatmeal to cool slightly before serving. Enjoy warm, or refrigerate and serve chilled with toppings like milk, additional maple syrup, yogurt, or fresh fruit.

Notes

You can substitute pecans with walnuts or leave out nuts for a nut-free version.
For a vegan option, use a flax egg or chia egg instead of the large egg, and a plant-based milk.
Store leftovers in the refrigerator for up to 4 days and reheat before serving.
Adding a pinch of cinnamon or nutmeg can enhance the warm spice flavor.
If you prefer a sweeter oatmeal, add an extra tablespoon of maple syrup.

Keywords: Pumpkin, Orange Juice, Baked Oatmeal, Breakfast, Pumpkin Pie Spice, Maple Syrup, Healthy, Comfort Food