Pumpkin Baked Oatmeal
Pumpkin Baked Oatmeal is a cozy and nutritious breakfast filled with the warmth of fall flavors.
Equipment
- oven
- 9x9-inch baking dish
- mixing bowl
Ingredients
Dry Ingredients
- 2.75 cups old fashioned rolled oats certified gluten-free if needed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 0.25 teaspoon fine salt
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup milk of choice
- 2 large eggs
- 0.33 cup pure maple syrup or honey
- 0.25 cup unsalted butter or coconut oil, melted
- 2 teaspoons pure vanilla extract
Toppings
- 0.5 cup chopped pecans toasted + more for topping (omit for nut-free)
Instructions
Baking Instructions
- Preheat the oven to 375℉. Grease a 9×9-inch baking dish with butter or oil spray. Set aside.
- In a large bowl, combine the dry ingredients (the oats, pumpkin pie spice, baking powder, and salt). Next, stir in the wet ingredients (the pumpkin puree, milk, eggs, maple syrup, butter, and vanilla). Stir until well combined.
- Transfer the batter to the prepared baking dish. Top with additional toasted pecans.
- Bake for 30-34 minutes or until the center is set and a toothpick inserted in the center comes out clean.
- Let sit for 5 minutes before cutting.
- Top servings with a dollop of yogurt or whipped topping, a drizzle of maple syrup, and/or a dash of pumpkin pie spice.
Notes
Egg-free option: Mix 2 tablespoons ground flax meal with 3 tablespoons water in a small bowl. Mix well and let stand 5-10 minutes to thicken before using in place of eggs. To toast pecans, place them in a small pan over medium-low heat for 5-7 minutes until fragrant.
Nutrition
Serving: 1recipeCalories: 250kcalCarbohydrates: 35gProtein: 7gFat: 10gSaturated Fat: 4gCholesterol: 47mgSodium: 163mgFiber: 5gSugar: 11g
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