Pumpkin Baked Oatmeal
A deliciously spiced, wholesome breakfast that encapsulates the essence of fall, perfect for busy weekdays or leisurely weekend brunches.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Avocado oil or neutral oil (for greasing)
- 2 cups rolled oats
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup milk of choice
- 2 large eggs
- 2 teaspoons vanilla
- ⅓ cup maple syrup or honey
- Chocolate chips, nuts, raisins, or topping of choice (optional)
Instructions
- Preheat your oven to 375℉ (190℃) and grease an 8×8 baking dish using your preferred oil.
- Mix the rolled oats, pumpkin spice, baking powder, and salt in a medium bowl until evenly combined.
- Stir in the canned pumpkin puree, milk, eggs, vanilla, and maple syrup (or honey). Mix everything well until smooth.
- Spread the mixture out evenly in your prepared baking dish.
- Bake for 30-35 minutes, or until the edges are puffed, the center is set, and the top turns golden-brown.
- Allow it to cool for about 10 minutes before slicing it into squares.
- Serve warm topped with yogurt, milk, honey, or fresh fruit.
Notes
Use fresh pumpkin puree for a bolder flavor, but canned works great, too. Adjust the sweetness to your liking by adding more or less maple syrup.
Find it online: https://breakfastrecip.com/pumpkin-baked-oatmeal-2/