Pumpkin spice!! Yay for the flavors of fall! This baked oatmeal with pumpkin spice syrup is perfect for a fall breakfast. Or anytime you want pumpkin spice… It’s easy to put together, but it does take a while to bake. You can make it the night before and toss it in the oven when you wake up or make it on the weekend and reheat individual portions throughout the busy school week. It’s great for a lazy Saturday morning. No matter when you make it, you will love the fall flavors!
Ingredients Needed for Baked Oatmeal with Pumpkin Spice Syrup
For the Oatmeal:
2 teaspoons cinnamon
1 teaspoon baking powder
¾ teaspoon salt
1¾ cups buttermilk
⅓ cup maple syrup
2 large eggs
2 teaspoons vanilla extract
For the Pumpkin Spice Syrup:
1/2 cup white sugar
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon pumpkin spice extract
1 cup water
I have always loved how versatile oats are! They are the perfect whole grain for lots of great foods. Plus, with baked oatmeal there are so many things that you can mix into it to give it a completely different taste.
For fall, I decided to make a spiced oatmeal and add pumpkin spice syrup on top. Because you are adding syrup on top, you can always use less maple syrup within the oatmeal when baking.
To prepare the oatmeal, preheat the oven to 375˚F. Grease the baking dish.
In a bowl, combine the buttermilk, maple syrup, eggs and vanilla. Whisk until the eggs are light and everything is well-blended.
In the baking dish combine the oats, cinnamon, nutmeg, cloves, baking powder and salt. Toss. gently to make sure the spices are well-distributed.
Bob’s Red Mill’s Gluten Free Oats are sourced gluten free, packaged in a 100% gluten free facility and to ensure their gluten free status. So, you can substitute Bob’s Red Mill Gluten Free Oatmeal if you need to.
Drizzle the wet ingredients over the oat mixture and stir until combined.
Bake for 40-45 minutes, until the top is crispy and golden.
While the oatmeal is baking, make the syrup.
In a medium saucepan, combine all of the ingredients for the syrup. Stirring often, bring the mixture to a boil. Continue boiling until it reaches a syrup consistency.
Remove your baked oatmeal from the oven and let it cool for a few minutes before drizzling the pumpkin spice syrup on the top before serving.
Refrain from eating the entire pan in one sitting.
Click here to get a monthly coupon from Bob’s Red Mill!
- 2 cups oats
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1¾ cups milk
- ⅓ cup maple syrup
- 2 large eggs
- 3 tablespoons melted unsalted butter, divided
- 2 teaspoons vanilla extract
- ½ cup white sugar
- ½ cup packed brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon pumpkin spice extract
- 1 cup water
- Preheat the oven to 375 degrees. Grease or line a baking dish and set aside.
- In the baking dish, combine the oats, cinnamon, baking powder, and salt.
- In a bowl, combine the milk, maple syrup, eggs, half of the butter, and vanilla. Whisk the eggs are light and everything is well-blended.
- Drizzle the wet ingredients over the oat mixture.
- Bake for 40-45 minutes, until the top is crispy and golden.
- Remove your baked oatmeal from the oven and let it cool for a few minutes before drizzling the remaining melted butter on the top before serving.
- For the Syrup:
- Combine the dry ingredients in a medium saucepan.
- Add the pumpkin spice extract and water.
- Stirring often, bring the mixture to a boil.
- Continue boiling until the mixture reaches a syrup consistency.
- Allow to cool before serving.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
More Breakfast Recipes You’ll Love!