Pumpkin Baked Oatmeal
A warm and cozy breakfast bake made with rolled oats, real pumpkin puree, and classic fall spices.
Ingredients
- Cooking spray or butter for greasing the dish
- 2 cups old-fashioned rolled oats 180g
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup pumpkin puree 240g
- 1 cup milk 240ml
- 2 large eggs
- 2 tsp vanilla extract
- ⅓ cup pure maple syrup 80ml
- ⅓ cup chopped pecans or chocolate chips (optional) 60g
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish.
- In a large bowl, stir together the rolled oats, pumpkin pie spice, baking powder, and salt.
- In a separate medium bowl, whisk the pumpkin puree, milk, eggs, vanilla extract, and maple syrup until smooth.
- Pour the wet pumpkin mixture into the dry oat mixture. Stir until just combined; do not overmix.
- Pour the batter into the prepared baking dish and spread it in an even layer.
- If using, sprinkle the optional chopped pecans or chocolate chips over the top.
- Bake for 30 to 35 minutes. The oatmeal is done when the edges are lightly golden and the center is set.
- Let the baked oatmeal cool in the pan for at least 10 minutes before slicing. It will firm up as it cools.
Notes
For doneness, a toothpick inserted into the center should come out mostly clean. Since this dish contains eggs, ensure it is cooked through and no longer liquid in the middle.
You can use any type of milk you prefer, such as whole, skim, almond, or oat milk.
To make this ahead, assemble the oatmeal in the baking dish, cover, and refrigerate overnight. You may need to add 5-10 minutes to the baking time.
Use certified gluten-free rolled oats if needed.