Pumpkin Baked Oatmeal Recipe (2024)

FAQs

Why is my baked oatmeal gummy? ›

The reason? Oats absorb moisture as they sit—so if you let your batter sit before you bake, you'll run the risk of making a dense, thick, gummy baked oatmeal (when you really want a light, fluffy one), she explains.

Undercooked or Soggy Baked Oats

Increase the baking time slightly and make sure the oats are set before removing them from the oven. Additionally, double-check that you're using the correct ratio of liquid to oats, as too much liquid can result in a softer texture.

The difference between baked oatmeal and baked oats is all in the texture. And getting that cake-like texture comes from adding the egg, but also blending the ingredients well.

Storage Tips

Refrigerate leftover baked oatmeal for 5 to 7 days, either wrapped in the baking pan or in an airtight container. To Reheat. Bake the oatmeal in a 350 degree F oven until it's warmed through, or simply heat it up in the microwave.

The key to getting a creamy, not-gluey bowl of oatmeal is using enough water. Notice we said water—cooking oatmeal in milk tends to make a stickier, thicker oatmeal. Follow the directions on the canister using H2O, then add a splash of milk or almond milk in the bowl.

Cook for longer

The best way to achieve thicker oats is with time. This slow cooking process, usually taking around 10-15 minutes, allows the oats to absorb the liquid and become creamier.

It's satisfying, and a steaming bowl of baked oatmeal adds a touch of comfort to the start of the day. It's also full of fiber and protein, making it a healthy breakfast option.

The method is pretty simple. Instead of a 2-1 ratio of water to oats that most manufacturer's recommend, use a 1-1 ratio. Equal parts of oats and water will allow the oats to absorb all the liquid and be slightly al dente. No mush.

Put in less milk, use yoghurt (Greek or thick yoghurt), use dryer fruits like raisins or even coconut, something that will help absorb liquid. I will say “soggy" is subjective so no matter what recipe you use, you'll still need to tweak it to your personal taste.

The intensity of heat while cooking is the contributing factor, lower the heat better the nutrient availability. When you soak the oats overnight, it's almost like you're cooking them, but the process is much longer and slower, and it's done without heat. Hence, it is more nutrient rich than cooked version.

What is the healthiest type of oatmeal to eat? ›

Steel-cut oats, also called Irish oatmeal, are the whole oat kernel that has been cut into two or three pieces using steel disks. This type of oats contains the highest amount of fiber, as it is least processed. Steel-cut oats take a little longer to cook, and result in a creamy and chewy porridge.

Compare 100 calories of baked potato to 100 calories of oatmeal, and you find a bit less protein (3 grams vs. 4), a bit more starch (18 grams vs. 16) and a similar mineral profile (potatoes have more potassium, but oats have more selenium). But potatoes beat out oats in just about every vitamin, as well as fiber.

It doesn't have to be cows milk though—any kind of milk will work: oat milk, rice milk, soy milk, almond milk, coconut milk, etc. It doesn't even have to be a milk—you can just use water, or a mix of yogurt and water, or applesauce and water, or keifer or whatever liquid you want to infuse your baked oatmeal with.

Baked oatmeal stores well in the refrigerator and can be reheated in the microwave, served room temperature or cold. Some people enjoy it drizzled with milk, others prefer to eat it plain.

While we suggest always refrigerating your baked oatmeal, it should be okay in the counter overnight. We do want to note that it will last much longer in the fridge than on the counter. Why is oatmeal a good breakfast? Oatmeal is a great breakfast option because it's packed with fiber and a 100% whole grain.

Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies.

It's tempting to want to continually stir the oats as they simmer in the pot, but it can lead to too much starch, which results in a gummy, gluey texture. Follow this tip: Try to leave your oats undisturbed while they cook. Cover the pot as it simmers and give it just one or two stirs here and there.

Stirring oats too much can cause them to get chewy

According to Kitchn, continually stirring your oats while they're cooking might seem like a good idea, but it isn't necessary. It could contribute to gluey and chewy oats instead of the smooth and creamy dish you intended to make.

Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.