Description
Delight in the warm flavors of fall with this Pumpkin Baked Oatmeal recipe. Perfect for a cozy breakfast or snack, this dish combines the goodness of oats with creamy pumpkin, sweet maple syrup, and a hint of spice. Customize with your favorite nuts or chocolate chips for an extra treat.
Ingredients
Scale
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup pure pumpkin puree
- 1/4 cup maple syrup
- 2 large eggs
- 1 1/2 cups milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
Optional Add-Ins:
- 1/4 cup chopped pecans or walnuts
- 1/4 cup mini chocolate chips or raisins
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F and lightly grease an 8×8-inch baking dish.
- Mix wet ingredients: In a large bowl, combine pumpkin puree, maple syrup, eggs, milk, and vanilla extract until smooth.
- Add dry ingredients: Stir in oats, pumpkin pie spice, cinnamon, baking powder, and salt until well mixed.
- Optional add-ins: Fold in nuts or chocolate chips if desired.
- Bake: Pour mixture into the baking dish and bake for 35–40 minutes until set and golden.
- Serve: Let cool slightly before serving. Enjoy warm on its own or with milk/yogurt.
Notes
- This baked oatmeal can be stored in the refrigerator for up to 5 days.
- Reheat individual portions in the microwave for a quick breakfast.
- Use certified gluten-free oats for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 8g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
