Name: Pumpkin Orange Baked Oatmeal Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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; 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

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Introduction

This Pumpkin Orange Baked Oatmeal is a warm, comforting breakfast that combines the cozy flavors of pumpkin and citrus. It’s easy to prepare, packed with wholesome ingredients, and perfect for crisp mornings or meal prepping ahead.

A square piece of golden brown baked oatmeal sits centered on a white plate with a speckled texture. The top layer is studded with chopped pecans, adding a rough, chunky texture and deep brown tones, all drizzled with a glossy amber syrup that pools slightly at the base. On top of the oatmeal rests a dollop of white cream, smooth and soft-looking with gentle peaks. A fork to the left holds a bite-sized portion of the oatmeal, showing its dense, moist texture with visible oats and nuts. The white plate rests on a white marbled texture, creating a clean and bright background. 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.
Step 4: Pour in the orange juice and milk, stirring to combine everything evenly.
Step 5: Pour the mixture into the prepared baking dish or ramekins.
Step 6: Bake for 30 to 35 minutes for a large dish, or 20 to 25 minutes for individual dishes, until a toothpick inserted in the center comes out clean.
Step 7: Serve warm or refrigerate and enjoy later with toppings like milk, maple syrup, yogurt, or fresh fruit.

Tips & Variations

For extra texture, toast the pecans before adding them to the batter.
Substitute maple syrup with honey or agave syrup for a different sweetness profile.
Add a handful of dried cranberries or raisins for a fruity burst.
Use almond or oat milk to keep this dish dairy-free and add a subtle nutty flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30 to 60 seconds or warm gently in the oven until heated through. This baked oatmeal also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A single thick square of golden-brown baked oatmeal sits on a white plate, showing a rough texture with visible oats and bits of nuts throughout. On top, there is a dollop of white whipped cream sprinkled with small pieces of chopped pecans and a light dusting of cinnamon. Golden syrup is being poured over the whipped cream, creating a glossy amber splash that drips down onto the oatmeal. The plate rests on a white marbled surface, with a blurred second plate of oatmeal 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 vegan?

Yes! Replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) and use a plant-based milk alternative to keep it vegan.

Is it possible to use fresh pumpkin instead of canned?

Absolutely. Use cooked and pureed fresh pumpkin; be sure it’s smooth and slightly drier than canned pumpkin to avoid excess moisture in the baked oatmeal.