Description

Pumpkin Baked Oatmeal is a warm and comforting fall breakfast, combining creamy pumpkin puree, cinnamon, and hearty oats, making it perfect for meal prep and busy mornings.

Ingredients

3 cups (240 g) old-fashioned rolled oats

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1½ teaspoons baking powder

½ teaspoon sea salt

2½ cups (600 ml) milk of choice (dairy or non-dairy)

¾ cup (180 g) pure pumpkin puree

⅓ cup (80 ml) pure maple syrup

2 large eggs

2 teaspoons vanilla extract

Optional: ½ cup (60 g) chopped pecans or walnuts, plus extra for topping

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
In a large bowl, combine the oats, pumpkin pie spice, cinnamon, baking powder, and sea salt.
In another bowl, whisk together the milk, pumpkin puree, maple syrup, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until well combined. If you’re adding nuts, fold them in now.
Spread the mixture evenly into the prepared baking dish and sprinkle with extra nuts if desired.
Bake for 35–40 minutes, or until the center is set and the edges are lightly golden.
Let the oatmeal cool for 10 minutes before slicing or scooping into bowls. Serve warm with optional toppings like yogurt, fruit, or extra maple syrup.

Notes

For a vegan version, substitute flax eggs and dairy-free milk.

Omit the nuts for a nut-free version of this baked oatmeal.

Add dried cranberries, raisins, or chopped apples for extra flavor and texture.

For more spice, include a pinch of ground ginger or nutmeg.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 190
Sugar: 12g
Sodium: 180mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 4g
Protein: 5g
Cholesterol: 40mg