Pumpkin Baked Oatmeal
A warm, cozy, and nutritious breakfast made with hearty oats, real pumpkin, and fall spices. Perfect for meal prep or a comforting morning treat!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice (or extra cinnamon)
- ½ tsp salt
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1¼ cups milk (dairy or non-dairy)
- ¼ cup maple syrup or honey
- 1 large egg (or flax egg for vegan)
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil (or butter)
- ½ cup chopped pecans or walnuts (optional)
- ¼ cup chocolate chips or raisins (optional)
For Serving:
- Drizzle of maple syrup
- Greek yogurt or nut butter
- Extra cinnamon
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- Mix dry ingredients: In a large bowl, combine oats, baking powder, cinnamon, pumpkin pie spice, and salt.
- Mix wet ingredients: In another bowl, whisk together pumpkin purée, milk, maple syrup, egg, vanilla, and melted coconut oil.
- Combine & mix: Pour the wet ingredients into the dry ingredients and mix until well combined. Stir in nuts or chocolate chips if using.
- Bake: Pour the mixture into the prepared baking dish and spread evenly. Bake for 30-35 minutes, until the top is golden and the center is set.
- Cool & serve: Let cool for a few minutes before serving. Drizzle with maple syrup or top with yogurt for extra creaminess.
Notes
- Make it vegan: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and dairy-free milk.
- Make it gluten-free: Use certified gluten-free oats.
- Storage: Store in the fridge for up to 5 days or freeze individual squares for 3 months.
Find it online: https://ukfinda.com/pumpkin-baked-oatmeal/