There’s something magical about the quiet of early morning — when the light is soft, the air is cool, and the kitchen feels like the heart of the home. That’s when I love to bake something comforting, nourishing, and just a little indulgent. This Custardy Amish Baked Pumpkin Oatmeal is one of those recipes that feels like a hug in a bowl.
It’s gently spiced, subtly sweetened with dried honey, and baked until the center is just set — soft and custard-like, with golden edges that hint at caramelization. Whether you’re feeding a busy household or savoring a slow morning alone, this dish brings warmth and ease to the table.
🧡 Why You’ll Love It
- Custardy texture: Not dry or crumbly — this oatmeal is moist and tender, almost like a breakfast bread pudding.
- Naturally sweetened: Dried honey adds depth without overpowering.
- Pumpkin-forward: Earthy and rich, with just the right amount of spice.
- Versatile: Add nuts, dried fruit, or white chocolate chips to make it your own.
📝 The Recipe
Yield: About 6 ½ cups total
Servings: ~12 servings (approx. 164 calories each)
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup canned pumpkin (plain, not pie mix)
- 3 large eggs
- 2 cups milk (2% recommended, or your choice)
- ½ cup dried honey (adjust to taste) (here’s the kind I use https://amzn.to/46TKeQw )
- ¼ cup melted butter (or coconut oil)
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- 1 tsp baking powder
Optional Add-Ins
- ½ cup chopped pecans or walnuts
- ½ cup raisins or dried cranberries
- ½ cup white chocolate chips
- 1 tsp pumpkin pie spice (for extra warmth)
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8 or 9×9-inch baking dish.
- In a large bowl, whisk together pumpkin, eggs, milk, dried honey, melted butter, and vanilla until smooth.
- Stir in oats, spices, salt, and baking powder until well combined.
- Let the mixture sit for 5–10 minutes to allow the oats to absorb some liquid.
- Pour into the prepared dish and smooth the top.
- Bake for 35–40 minutes, until the center is just set with a slight jiggle.
- Cool for 10 minutes before serving. Enjoy warm with a splash of milk or dollop of yogurt.
🧊 Make-Ahead & Freezer Tips
This oatmeal freezes beautifully. Slice into portions, wrap individually, and freeze. Reheat in the microwave with a splash of milk for a quick, cozy breakfast.
🌾 Final Thoughts
This recipe is more than just breakfast — it’s a little ritual of care. The scent of cinnamon and nutmeg drifting through the house, the golden edges of baked oats, the first warm bite… it’s a moment worth savoring. I hope it brings comfort to your mornings, just as it has to mine.
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