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Pumpkin Baked Oatmeal

A warm, cozy slice of spiced goodness, perfect for autumn mornings that combines all the flavors of pumpkin pie in a healthier oatmeal form.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the oatmeal
  • 2 cups rolled oats Use certified gluten-free if needed.
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup canned pumpkin puree
  • 1 cup milk of choice Works great with almond milk if dairy-free.
  • 2 large eggs Can substitute with flax eggs for egg-free.
  • 2 teaspoons vanilla
  • ⅓ cup maple syrup or honey
Optional toppings
  • Chocolate chips, nuts, raisins, or topping of choice Add according to preference.

Method
 

Preparation
  1. Preheat the oven to 375℉.
  2. Grease an 8×8 baking dish with oil.
  3. In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix well.
  4. Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to the bowl. Stir until combined.
  5. Spread the mixture into the prepared baking dish.
Baking
  1. Bake for 30-35 minutes until puffed up on the edges and golden on top.
  2. Let it cool for 10 minutes before slicing. Enjoy warm topped with yogurt, fruit, or toppings of choice.

Notes

This baked oatmeal keeps well in the fridge for up to 4 days stored in an airtight container. It also freezes well for quick breakfasts.