Pumpkin Baked Oatmeal Recipe
This Pumpkin Baked Oatmeal recipe is a cozy and nutritious breakfast option that’s perfect for fall mornings. Made with wholesome ingredients like rolled oats, pumpkin puree, and warm spices, this dish is easy to prepare and can be customized with your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 2 cups rolled oats (use certified gluten free if needed)
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1 cup milk of choice (almond milk works well for dairy-free)
- 2 large eggs (or flax eggs for egg-free option)
- 2 teaspoons vanilla
- ⅓ cup maple syrup or honey
- avocado oil or neutral oil (for greasing)
- chocolate chips, nuts, raisins, or topping of choice (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F. Grease an 8×8 baking dish with oil.
- Mix dry ingredients: In a medium bowl, combine oats, pumpkin spice, baking powder, and salt. Mix well.
- Add wet ingredients: Stir in pumpkin puree, milk, eggs, vanilla, and maple syrup/honey until well combined.
- Bake: Spread the mixture into the prepared baking dish and bake for 30-35 minutes, until set and golden.
- Cool and serve: Let the oatmeal cool for 10 minutes before slicing. Serve warm with your favorite toppings or enjoy on its own. Store leftovers in the fridge for up to 4 days.
Notes
- This baked oatmeal can be reheated in the microwave or enjoyed cold.
- Feel free to customize with additional toppings like yogurt, fruit, or whipped cream.
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Find it online: https://lauracooks.com/pumpkin-baked-oatmeal-recipe/
