Why is my baked oatmeal gummy?

Oatmeal may become gummy or have a dry texture if the combined oat mixture sits for a prolonged time before it is baked . Once the wet ingredients are mixed with the oatmeal, the oatmeal will begin absorbing moisture. If it sits for too long, it will become dry or gummy when baked due to inadequate moisture.

What's the difference between baked oats and oatmeal?

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," Jawad explains. You can double (or triple) the recipe.

Why are my baked oats not cooked in the middle?

If the center is soggy, the oats likely need a little more time in the oven . Be sure to bake until a toothpick inserted in the center comes out clean.

How do you fix gluey oatmeal?

This is absolutely my most common error, and it's easy to make! Luckily, it's also easy to fix. Remove from heat, add more liquid (OR yogurt), and stir . The oatmeal will probably not reach the perfect consistency you were originally going for, but it should regain most of its creamy charm!

Is it okay to eat baked oats every day?

Oatmeal's high fiber content and prebiotic qualities may benefit your body in more ways than one. Making oatmeal a regular part of your menu can potentially lower your disease risk, help your gut health thrive, make bowel movements easier and keep you feeling fuller for longer .

Is baked oatmeal actually healthy?

The Simple, Healthy Baked Oatmeal Recipe For Happy Breakfasts. We love oatmeal. 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 .

Are baked oats actually healthy?

Nutritious — Oats are full of vitamins and minerals, and the complex carbohydrates help you stay full longer . Time-Saver — Baked oatmeal can be made ahead and then cut into individual portions for meal-prep or grab-and-go snacks on the way to work or school.

Is oatmeal supposed to be gummy?

Oats cooked in milk tend to be gluey, sticky, and thick . Follow this tip: Cook your oats in water for the best texture. If you're hoping for a protein boost from milk (which is definitely why my dad always instructed me to cook oats in milk), add a splash after cooking.

Why are my baked goods gummy?

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.

Why are my oats gelatinous?

When flax meal comes into contact with the liquid in your oatmeal, it swells and forms a gel-like consistency . This gel traps liquid and expands, thickening the overall texture of your oatmeal.

Why is my homemade oatmeal slimy?

You cook your oats in warm water, right? If you're using anything but cold water, you'll start to activate the oats to form that slimy texture we all know as oatmeal! And the third reason why your oat milk recipe is coming out slimy is that you're squeezing the oat milk out of the nut bag .

Pumpkin Spice Baked Oatmeal Recipe (2024)

Published: Sep 28, 2015 · Modified: Jan 10, 2023 by Tammy Overhoff

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Okay friends! I know this flavor combination might be old news and you might be getting pumpkined out…but I am going to share it anyway. OMG pumpkin, cranberries, and pecans mixed together and baked into adorable oatmeal cups is YUM YUM DOUBLE YUM!

No joke!

Originally, I made this recipe with no cranberries and it was eh. It was good and exactly what you thought pumpkin spice bake oatmeal should taste like but it didn’t make me swoon. I look forward to pumpkin recipes all year so I like to swoon at first bite.

So I made it again and this time added cranberries along with the pecans. Have I mentioned before that pecans are my all time favorite nut? They are. Me love pecans.

Let’s just say cranberries + pecans + pumpkin = fallfoodgasm. Use your imagination. Ha!

It was absolutely delicious.

Okay, time to break down the recipe because I know you look forward to my recipe making commentary. If not, keep scrolling because the full recipe is below.

I started with the oats and spices. In many of my pumpkin recipes I use pumpkin pie spice but for this one I stuck with cinnamon. No real reason I just wanted to keep it simple. I am sure you all have cinnamon in your pantry, right?

It’s important to mix the oats and spices first. This allows all the cinnamon to distribute evenly. One time I didn’t do this and I ended up with a glop of cinnamon. It wasn’t pretty nor did it taste good. #beginnerfoodbloggerissues. So give it a few stirs until everything is mixed up nicely.

Then get out another bowl for the wet ingredients. The first thing I did was mix together the eggs, brown sugar, and vanilla.

Then I whisked in the pumpkin. The first time I made it I used a whole can. WAY.TOO.MUCH.PUMPKIN. 1 cup of pumpkin is perfecto.

Next, I whisked in the coconut milk and coconut oil. For those of you that are curious…no it does not taste like coconut. I tried making it with butter and dairy milk and did not like the texture. In my opinion coconut milk and oil does glorious things to baked goods. It is my preference but you can certainly use any oil or milk.

After all that was mixed together I stirred in the cranberries and let it sit for a few minutes. This gives the cranberries a little time to rehydrate so you don’t end up with hard baked cranberries. Don’t ask me how I know?

Then I stirred the wet ingredients and pecans into the dry ingredients. Make sure to scrape all the way to the bottom. If you don’tthen you might be greeted with dry oats at the bottom and that might make you mad. It makes me made.

After I got all the ingredients mixed together Idivided it evenly among a 12-cup muffin pan sprayed with cooking spray.

Usinga spoon I flattened the oatmeal mixture down. This makes sure all the oats are covered in the liquid.

The oats are now ready to bake. I baked the oatmeal for 25 minutes at 350 degrees. During that time I highly recommend sitting on the couch and taking in all the beautiful delicious smells of pumpkin and spice. Mmmmmmm

Afterthe oatmeal cups were done I let the them sit for a couple minutes so I didn’t burn my tongue off. You don’t realize how important your tongue is until you burn it. #justsaying. Then I put one on a plate, drizzled on a little pure maple syrup, and relaxed.

Pumpkin Spice Baked Oatmeal

Healthy and wholesome pumpkin spice baked oatmeal cups made with cranberries and pecans.

4.84 from 6 votes

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Ingredients

3 cups rolled oats
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon salt
2 eggs
¼ cup brown sugar
1 teaspoon pure vanilla extract
1 cup pure pumpkin puree not pumpkin pie filling
¼ cup melted coconut oil
1 cup unsweetened coconut milk
1 cup dried unsweetened cranberries
¼ cup chopped pecans

Instructions

Preheat oven to 350 degrees.
In a large bowl combine rolled oats, cinnamon, baking powder, and salt. Mix together until all of the ingredients are evenly distributed among the oats.
In another large bowl whisk together eggs, brown sugar, and vanilla extract.
Add pumpkin, coconut oil, and coconut milk. Whisk together until blended.
Stir in dried cranberries and let sit for about 1-2 minutes.
Pour wet mixture and pecans into dry mixture. Stir until all the oats are coated with the pumpkin mixture.
Divide baked oatmeal mixture among a 12-cup muffin pan.
Bake 25 -27 minutes. Let sit for about 3-5 minutes.
Serve warm with pure maple syrup.

Notes

Make ahead instructions

prepare oatmeal cups completely, let cool, and then wrap in plastic wrap to freeze. I store all the wrapped baked oatmeals in one larger labeled bag.
To reheat remove plastic wrap and heat in the microwave for 1-2 minutes or until heated through. I recommend placing a coffee cup of water in the microwave as it cooks. This keeps the oats from drying out.

Nutrition

About Tammy Overhoff

Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating recipes to meal prep, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!

Reader Interactions

Comments

Shelley Smith says
October 30, 2019 at 12:14 pm

These are absolutely delicious!! I honestly didn’t expect them to be as good as they are! Love the drizzle of maple syrup on them! Thanks!!
Reply
- Tammy Kresge says
  October 31, 2019 at 5:50 am
  So happy you like these!
  Reply
Joyce says
October 02, 2019 at 9:48 am

My granddaughters and I just made the Pumpkin Spice Oatmeal Cups substituting 1/2 cup unsweetened applesauce for the eggs. We definitely give it a 10 out of 10. One granddaughter put Blue Guava syrup, and the other sprinkled sugar on the top of hers.
See Also
Simple Poutine Recipe (a Canadian Classic)
Reply
- Tammy Kresge says
  October 07, 2019 at 10:37 am
  Yum that sounds great! So happy your granddaughter like these.
  Reply
Jennifer says
August 13, 2018 at 5:58 pm
I am obsessed with these. The whole family loves them. Do you think ripe banana could be substituted for the pumpkin?
Reply
- Tammy Kresge says
  August 16, 2018 at 10:13 am
  Yes of course.
  Reply
Margaret says
October 22, 2016 at 2:03 pm
Can I skip the coconut oil and milk? Using vegetable oil and skim milk?
Reply
- Tammy Kresge says
  October 24, 2016 at 4:21 pm
  That should work fine.
  Reply
Jennifer says
June 09, 2016 at 4:29 pm
These look AWESOME! I’m trying to lower the fat content a bit. So could I use egg whites instead of whole eggs? Thanks so much and we LOVE your overnight oats recipes in this house!!!
Reply
Mary says
March 27, 2016 at 8:38 pm

I made this recipe with steel cut oats which is probably why it didn’t come out as expected. It is definitely more gritty in texture. Next time, I will have to try it with quick cooking oats! Other than that, it tasted great! Thank you!
Reply
- Carol Adolph says
  October 10, 2016 at 12:22 am
  Can it be re-baked? I did the same thing with whole grain oats. It’s too wet!
  Reply
  - Tammy Kresge says
    October 10, 2016 at 7:46 am
    Yes I baked these and warm them up all the time.
Gaby says
November 03, 2015 at 8:32 pm
I’m a flight attendant and these were perfect to take with me for breakfast on my trips. I want to try adding protein powder to these. Any suggestions on how to do so?
Reply
- Tammy Kresge says
  November 07, 2015 at 8:06 pm
  I would add it in with the dry ingredients. You might need to add a tad more liquid but maybe not.
  Reply
Danielle says
October 05, 2015 at 10:31 am

OK, I baked these Pumpkin Spice Oatmeal Cups and the Apple Cinnamon baked Oatmeal Cups this weekend and OMG! My house smelled amazing and my husband now thinks I am the most awesome Domestic Goddess he has ever met, a designation previously held by his grandma 🙂 I am strange and I get heartburn when I make regular oatmeal, so I was super excited to try this and am happy to report, no heartburn!
Reply
Diana says
October 04, 2015 at 10:11 pm

I had to write you to commend you for this AMAZING recipe! My husband and kids LOVED these. I tried a couple other non-OYS pumpkin muffin recipes that didn’t come close to this one! Thank you as always for your hard work and superb recipes. Keep it up! Sharing your recipes on my Facebook page “Gratefully Healthy” , a page I created sharing health and wellness tips, recipes, meal prep. Your recipes like this have been a rant and rave within my circle of fit friends.
Reply
Shirley Hill says
September 29, 2015 at 7:21 pm

Skinny Girl(my pet name for you) you are AWESOME.These sound so easy to make.I shall
be making these on the morrow. Shall let you know how they taste.
Thank you so much for all your previous hard work from which we have all benefited from.
Your choc overnight oats are still my favourite.Yum!!
Reply
ZJ says
September 29, 2015 at 6:52 pm
Have you tried with steel cut oats? Would you know if anything needs to be done different in recipe/baking time?
Reply
Kristal says
September 29, 2015 at 10:16 am
Yum, can’t wait to try this
Reply