Pumpkin Baked Oatmeal
A warm and cozy Pumpkin Baked Oatmeal, perfect for chilly mornings, combining pumpkin, hearty oats and spices for a nutritious breakfast choice.
Ingredients
For Baking
- Olive oil or avocado oil (for greasing) Use for greasing the baking dish.
- 2 cups rolled oats Use certified gluten-free if needed.
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup pumpkin puree Not pumpkin pie filling.
- 1 ¼ cups milk of choice Works great with almond milk if dairy-free.
- 2 large eggs Can substitute with flax eggs to make it egg-free.
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup or honey
- Chocolate chips, nuts, raisins, or toppings of choice Optional toppings.
Instructions
Preparation
- Preheat the oven to 375℉ (190℃). Grease an 8×8 baking dish with oil.
- In a medium bowl, mix together the rolled oats, pumpkin spice, baking powder, and salt.
- Add the pumpkin puree, milk, eggs, vanilla, and maple syrup or honey to the bowl. Stir well to combine all the ingredients.
- Spread the mixture evenly into the prepared baking dish.
Baking
- Bake for 30-35 minutes. The oatmeal is ready when it is puffed up around the edges, set in the middle, and has a golden top.
- Let the oatmeal cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools.
Serving
- Enjoy warm topped with yogurt, a splash of milk, honey or maple syrup, fruit, whipped cream, or simply on its own.
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days. Portions can also be frozen for later enjoyment.