Description
This Pumpkin Pie Baked Oatmeal is a delicious and comforting breakfast option that combines the flavors of pumpkin pie in a wholesome oatmeal dish. Perfect for a cozy fall morning!
Ingredients
Units
Scale
For the wet ingredients:
- 1 (15 ounce) can pumpkin puree
- 2 eggs
- 1 1/4 cup (300g) milk of choice
- 1/3 cup (51g) coconut sugar (or sub brown sugar)
- 1/4 cup (78g) pure maple syrup
- 1 teaspoon vanilla extract
For the dry ingredients:
- 2 1/2 cups (238g) old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
Optional mix-ins:
- Optional, but recommended: 1/2 cup (56g) chopped pecans
Optional cream cheese glaze:
- 2 tablespoons softened cream cheese
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 teaspoons milk of choice, to thin glaze
Instructions
- Preheat the oven: Preheat the oven to 350 degrees F. Grease a 9×9 inch pan and set aside.
- Prepare wet ingredients: In a large bowl, whisk together the pumpkin, eggs, milk of choice, coconut sugar, pure maple syrup, and vanilla until well combined.
- Add dry ingredients: Add the dry ingredients to the bowl with the wet ingredients: oats, pumpkin pie spice, baking powder, and salt. Mix until combined, then fold in chopped pecans, if using.
- Bake: Pour mixture into prepared pan and smooth top. Bake for 35-45 mins or until the edges are slightly golden brown and the middle is set. Allow to cool for 10 minutes while you make the optional cream cheese glaze, if using.
- Make cream cheese glaze: In a small bowl, whisk together the softened cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over the baked oatmeal and top with additional chopped pecans, if desired. Cut into slices and enjoy! Serves 6-8.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 16g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 60mg
