Description
Delicious and hearty Pumpkin Baked Oatmeal combines the warm flavors of pumpkin pie spice and cinnamon with wholesome rolled oats, making for a perfect fall breakfast that’s easy to prepare and satisfying.
Ingredients
Scale
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ¾ cups milk (dairy or non-dairy)
- ½ cup canned pumpkin puree
- â…“ cup maple syrup
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup melted coconut oil or butter
Optional Add-ins
- ½ cup chopped pecans or walnuts
- ½ cup chocolate chips or dried cranberries
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the rolled oats, pumpkin pie spice, cinnamon, baking powder, and salt, ensuring they are evenly mixed.
- Combine wet ingredients: In another bowl, whisk together the milk, pumpkin puree, maple syrup, eggs, vanilla extract, and melted coconut oil or butter until fully incorporated.
- Combine wet and dry mixes: Pour the wet ingredients into the dry ingredients and stir until fully combined. Be sure the mixture is even and uniform.
- Add optional extras: Fold in chopped nuts or chocolate chips/dried cranberries if you are using them, distributing them evenly throughout the batter.
- Transfer to baking dish: Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
- Bake: Bake for 35–40 minutes, or until the top is golden brown and the center is set (not jiggly).
- Cool and serve: Allow the baked oatmeal to cool slightly before slicing into squares. Serve warm alone or with a splash of milk or dollop of yogurt.
Notes
- This baked oatmeal can be prepared ahead and stored in the fridge for up to 5 days.
- Reheat leftovers in the microwave or oven before serving.
- For a vegan version, substitute eggs with flax eggs and use non-dairy milk.
