Pumpkin Baked Oats
- 1 hr 35 min
- Serves 4
- 9 ingredients
20 minutes to prep, 1 hour 15 minutes to cook. A warm, autumn‑inspired breakfast of pumpkin‑flavored baked oats, sweetened with maple syrup and topped with creamy yogurt and crunchy pecans. The dish blends hearty oatmeal with smooth pumpkin puree for a satisfying start to the day.
Free. No account needed.
Method
Preheat the oven to 400°F. Halve the pumpkin lengthwise, remove the seeds and stringy flesh, place the halves cut‑side down on a parchment‑lined tray and roast for 45–60 minutes. Let the pumpkin cool for at least 15 minutes, then scoop out the flesh and puree it with a hand blender until smooth.
Reduce the oven temperature to 350°F. In a large bowl whisk the beaten eggs together with the pumpkin puree, milk and half of the maple syrup. Stir in the oats, cinnamon and baking powder until a uniform batter forms. Grease a 21 × 21 cm baking dish and pour the batter into it.
Fold half of the chopped pecans into the batter. Bake for 25–30 minutes, until the top is golden brown and the oats are set. While the oats bake, combine the remaining maple syrup with the Greek yogurt to make a sauce.
Remove the baked oats from the oven, let them rest briefly, then cut into four portions. Plate each portion, drizzle with the maple‑yogurt sauce and sprinkle the remaining pecans on top.
Tips while you cook
- Cool roasted pumpkin
- Allow the roasted pumpkin to cool for at least 15 minutes before pureeing.
- Adjust oven temperature
- Reduce the oven temperature to 180 °C before mixing the batter.
- Add pecans in two stages
- Fold half of the chopped pecans into the batter before baking and sprinkle the remaining pecans on top after baking.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
Made it?
Tap a star to rate it. Ratings help other cooks decide what to make next.
Rate this recipe
Watch allerhande make it. The video loads from Instagram when you tap.
allerhande made this.
The recipe comes from allerhande’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
Are you allerhande and want this changed? Email [email protected].
Share or print it
Credit or embed it on your own site
More breakfast recipes
Bulletproof Coffee with Scrambled Eggs, Avocado and Apple
Chef Max Mariola · 15 min
Caramelized Banana Yogurt Bowl
Andrew Kleiman · 15 min
Easy Peel Hard Boiled Eggs
Jill Winger · 25 min
Applesauce Bread
Leigh's Home · 1 hr 20 min
Saved hundreds of reels like this one? ReelsMeals brings your whole Instagram saved folder into one cookbook. See how