Description
Pumpkin Baked Oatmeal is a cozy, nutrient-packed breakfast perfect for fall mornings. Made with oats, pumpkin puree, warm spices, and a touch of sweetness, it’s easy to prepare and customizable with chocolate chips, nuts, or dried fruit.
Ingredients
- Avocado oil or neutral oil, for greasing
- 2 cups rolled oats (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)
- 1 cup milk of choice (almond milk works for dairy-free)
- 2 large eggs (or flax eggs for egg-free)
- 2 teaspoons vanilla extract
- ⅓ cup maple syrup or honey
- Optional: chocolate chips, nuts, raisins, or toppings of choice
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish with oil.
- In a large bowl, mix oats, pumpkin spice, baking powder, and salt.
- In another bowl, whisk pumpkin puree, milk, eggs, vanilla, and maple syrup until smooth.
- Combine wet and dry ingredients until evenly mixed.
- Pour mixture into prepared dish and top with optional chocolate chips, nuts, or raisins.
- Bake for 35–40 minutes until set and lightly golden on top.
- Cool slightly before serving; cut into squares and enjoy warm.
Notes
- Can be made ahead and stored in the fridge for up to 4 days.
- Great for meal prep breakfasts.
- Swap pumpkin spice for cinnamon and nutmeg if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American