Description
This Pumpkin Baked Oatmeal is a delicious and nutritious breakfast option perfect for fall mornings. Packed with pumpkin flavor and warm spices, it’s easy to make and can be customized with your favorite toppings.
Ingredients
Units
Scale
Dry Ingredients:
- 2 cups rolled oats (use certified gluten-free if needed)
- 2 teaspoons pumpkin spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/4 cup milk of choice (almond milk works well for dairy-free)
- 2 large eggs (or flax eggs for egg-free option)
- 2 teaspoons vanilla
- 1/3 cup maple syrup or honey
Optional Toppings:
- Chocolate chips, nuts, raisins, or toppings of choice
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: To the dry ingredients, add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey. Stir until well combined.
- Bake: Spread the mixture into the prepared baking dish. Bake for 30-35 minutes until the edges are puffed up, the middle is set, and the top is golden.
- Cool and serve: Allow the oatmeal to cool for 5 minutes before slicing. Serve warm with your favorite toppings or store in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
