Description

Indulge in the cozy flavors of fall with this Pumpkin Baked Oatmeal, a nutritious and delicious option for breakfast or a wholesome snack. This hearty dish combines the warm essence of pumpkin and spices, making it perfect for chilly mornings or family gatherings. With its easy preparation and satisfying texture, you can enjoy multiple servings throughout the week. Top your oatmeal with yogurt, maple syrup, and toasted pecans for an extra layer of flavor that will elevate your breakfast game.

Ingredients

Scale

2 ¾ cups old fashioned rolled oats
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
¼ teaspoon fine salt
1 cup pumpkin puree
1 cup milk of choice
2 large eggs
⅓ cup pure maple syrup or honey
¼ cup unsalted butter or coconut oil, melted
½ cup chopped pecans, toasted + more for topping (omit for nut-free)

Instructions

Preheat your oven to 375°F and grease a 9×9-inch baking dish.
In a large bowl, combine rolled oats, pumpkin pie spice, baking powder, and salt.
In another bowl, whisk together pumpkin puree, milk, eggs, maple syrup or honey, melted butter or coconut oil, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir until fully combined.
Transfer the batter to the greased baking dish and sprinkle additional toasted pecans on top.
Bake for 30-34 minutes until set; a toothpick should come out clean.
Allow to cool for 5 minutes before serving warm with toppings of your choice.

Prep Time: 15 minutes
Cook Time: 34 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square (approximately 100g)
Calories: 190
Sugar: 10g
Sodium: 120mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 5g
Cholesterol: 50mg

Keywords: For a dairy-free version, use plant-based milk and coconut oil. Customize with your favorite nuts or seeds for added crunch. Store leftovers in an airtight container in the refrigerator for up to 5 days.