Pumpkin Baked Oatmeal

A warm and comforting dish that combines the goodness of oats with rich pumpkin flavor, perfect for breakfast, brunch, or dessert.

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Prep Time 10

Cook Time 34

Total Time 44

Servings: 9 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Dry Ingredients

2 ¾ cups old fashioned rolled oats certified gluten-free, if needed
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
¼ teaspoon fine salt

Wet Ingredients

1 cup pumpkin puree
1 cup milk of choice
2 large eggs
⅓ cup pure maple syrup or honey
¼ cup unsalted butter or coconut oil melted
2 teaspoons pure vanilla extract
½ cup chopped pecans toasted, more for topping (omit for nut-free)

Method

Preparation

Preheat the oven to 375℉. Grease a 9×9-inch baking dish with butter or with oil spray. Set aside.
In a large bowl, combine the dry ingredients: the oats, pumpkin pie spice, baking powder, and salt.
Next, stir in the wet ingredients: the pumpkin puree, milk, eggs, maple syrup, melted butter, and vanilla. Mix until everything is well combined.
Transfer the batter to the prepared baking dish. Make sure to spread it evenly. Top with additional toasted pecans for a nice crunch.

Baking

Bake for 30-34 minutes or until the center is set. You can check if it is done by inserting a toothpick in the center. If it comes out clean, it is ready.
Let it sit for 5 minutes before cutting to help it hold its shape.

Serving

Serve warm, topped with yogurt or whipped topping, and drizzle with maple syrup or sprinkle with pumpkin pie spice.

Notes

For storage, let the oatmeal cool completely, place it in an airtight container, and keep it in the refrigerator for about 5 days. For freezing, wrap squares in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw and reheat to enjoy later. Mix and match toppings, such as fresh fruits or nut butter, to fit your taste.