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Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

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Jump into fall with this cozy pumpkin baked oatmeal packed with warm spices and simple ingredients. It mixes up in just one bowl, bakes in about 30 minutes, and keeps wonderfully in the fridge for...
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9
Course: Breakfast
Cuisine: American
Calories: 146
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients 1x2x3x
  • avocado oil or neutral oil, for greasing
  • 2 cups rolled oats, use certified gluten free if needed
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup canned pumpkin puree, not pumpkin pie filling. I find thicker brands, like Libby's, works best. Some brands are very thin and add too much water to this recipe
  • 1 cup milk of choice, this works great with almond milk if dairy-free needed
  • 2 large eggs, can sub flax eggs to make egg-free
  • 2 teaspoons vanilla
  • ⅓ cup maple syrup or honey
  • chocolate chips, nuts, raisins or topping of choice., optional

Method
 

  1. Preheat the oven to 375℉ degrees. Grease an 8×8 baking dish with oil.
  2. In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
  3. Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.
  4. Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
  5. Let cool for 10 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in an air-tight container fridge for up to 4 days.

Nutrition

Calories: 146kcalCarbohydrates: 25gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 147mgFiber: 3gSugar: 10g

Notes

Selecting a dense, thick canned pumpkin puree over thin varieties prevents excess water from turning the bake soggy, while allowing the baked dish to rest for 10 minutes out of the oven enables the egg proteins and oat starches to gelatinize fully into sliceable, tender squares.

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