Description
This Pumpkin Baked Oatmeal is a cozy and nutritious breakfast option perfect for fall mornings. Made with wholesome ingredients like oats, pumpkin puree, and warming spices, this dish is easy to prepare and can be enjoyed warm or cold.
Ingredients
Scale
Main Ingredients:
- 2 cups old-fashioned rolled oats
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 ½ cups milk (dairy or non-dairy)
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional Add-Ins:
- ½ cup chopped pecans or walnuts
- ¼ cup raisins or chocolate chips
Additional:
- butter or nonstick spray for greasing
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch or similar-sized baking dish.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, and vanilla extract until smooth.
- Add dry ingredients: Add the oats, pumpkin pie spice, cinnamon, baking powder, and salt. Stir to combine.
- Incorporate optional ingredients: Fold in the nuts and raisins or chocolate chips if using.
- Bake: Pour the mixture into the prepared baking dish and spread evenly. Bake for 35–40 minutes or until the top is golden and the center is set.
- Cool and serve: Let cool for 5–10 minutes before serving. Serve warm or store in the fridge for up to 5 days.
Notes
- You can swap maple syrup for honey or brown sugar.
- Use almond milk or oat milk to make it dairy-free.
- Add extra nuts or seeds on top before baking for more texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
